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Basque Burnt Cheesecake (Tokyo Restaurant Style)

Basque Burnt Cheesecake (Tokyo Restaurant Style)

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nicolelau21

Community member

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

Ingredients

2Servings
150 g
cream cheese
50 g
caster sugar
eggs
70 ml
heavy cream
g
flour
¼ tbsp
lemon juice
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

    • 150 g cream cheese
    • 50 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

    • 70 ml heavy cream
    • g flour
    • ¼ tbsp lemon juice
    • 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.

  • Enjoy your meal!

    Basque Burnt Cheesecake (Tokyo Restaurant Style)

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