Basque Burnt Cheesecake (Tokyo Restaurant Style)

Too few ratings

nicolelau21

Community Member

Difficulty

Easy 👌
30
min.
Preparation
30
min.
Baking
360
min.
Resting

Ingredients

Servings:-8+
600 g cream cheese
200 g caster sugar
eggs
280 ml heavy cream
25 g flour
1 tbsp lemon juice
½ tsp salt

Utensils

  • parchment paper
  • springform pan
  • oven
  • stand mixer with paddle
  • Step 1/10

    Before you begin, let cream cheese & eggs rest in room temperature.

  • Step 2/10

    • parchment paper
    • springform pan

    Line the bottom of your cake tin with parchment paper, grease the bottom and sides so that the cake won’t stick after baking.

  • Step 3/10

    • oven

    Preheat your oven to 200C

  • Step 4/10

    • 600 g cream cheese
    • 200 g caster sugar
    • stand mixer with paddle

    In a mixer, beat cream cheese and sugar on medium until smooth (about 5 minutes)

  • Step 5/10

    • eggs

    Turn the mixer on low and add the eggs one at a time, making sure to scrape down the sides of the bowl so everything is incorporated.

  • Step 6/10

    • 280 ml heavy cream
    • 25 g flour
    • 1 tbsp lemon juice
    • ½ tsp salt

    Add heavy cream, flour, lemon juice and salt. Mix through on low until everything is well incorporated.

  • Step 7/10

    Pour the batter into your tin and bake it for 20-30 minutes. At the 15 minute mark, rotate the cheesecake to help it cook evenly.

  • Step 8/10

    After the 20 minute mark, test the cheesecake for doneness. We want a slight wobble in the middle, the centre might still be a tad underdone but that’s what we want!

  • Step 9/10

    Remove the cake from the oven and let it cool completely before removing it from the tin. Then, chill in refrigerator 6 hours - overnight.

  • Step 10/10

    When you’re ready to eat, slice it up and serve with a dollop of cream.

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