Burnt Basque Cheesecake
70 min
Sezamo
Preparation method
Ingredients overview
- 500 g of Mascarpone
- 400 g of Philadelphia Cheese
- 500 ml of Whipping cream 33%
- 250 g of Cane brown sugar
- 8 pcs of Eggs size M
- 50 g of Superior white wheat flour 000
- 2 pcs of Vanilla pod
- 100 g of Fresh berries (raspberries, blueberries)
- 1 tablespoon of Powdered sugar
In a large bowl, mix the Mascarpone cheese, Philadelphia cream cheese, and brown sugar until the mixture is homogeneous. Add the eggs one by one, mixing continuously after each. Pour in the whipping cream and incorporate the sifted flour. Cut the vanilla pods lengthwise, scrape out the seeds, and add them to the mixture, blending everything well.
Line a 26 cm diameter cake pan with baking paper (let the edges of the paper extend beyond the pan, as the cheesecake will rise significantly during baking). Pour the mixture into the pan and gently tap it against the table a few times to remove air bubbles. Bake for 50-55 minutes in a preheated oven at 200°C (top and bottom heat). The cheesecake should be very dark on top, but still wobbly in the middle.
Let the cheesecake cool completely at room temperature, then refrigerate it for at least 3 hours (ideally overnight). Before serving, decorate with fresh berries and dust with sugar. Enjoy!
Chef's tip
For a perfect texture, make sure all ingredients are at room temperature before starting preparation.
Don't be alarmed if the cheesecake appears burnt on top; this is its characteristic appearance that gives it a caramel flavor.
Ingredients
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