“I will always choose a lazy person to do a difficult job because he will find an easy way to do it.” –
There are several good reasons why I dont have many cheesecakes on the blog. They are high maintenance , cheesecakes are. You need to make the crust , prebake it , then bake the cake in a waterbath , bake it to exactly the right point and then cool the things !
I do have no-bake cheesecakes though – a kinda fancy pastel one no less and a non-fail oreo cheesecake ! But it might be debatable how no bake cheesecakes fare against their baked counterparts .
For lazy bakers like me , the answer is here ! Actually , the answer has been around a while, I just came across it now. Here.
Presenting – the Burnt Basque cheesecake – the anti cheesecake ! No crust , no water bath , no temperature tantrums and no chilling needed. All the yumminess of a cheese cake without the starry airs of one!
I kid you not. This cheesecake is meant to crack and burn. Its called the “burnt” or “burnished” cheesecake . The first time I made it I used only my bottom rod in my oven and my cake was delicious but thoroughly “unburnt”. I have changed the pictures in this post since!
Cheesecakes are traditionally baked in springform
The original recipe calls for heavy cream and I used 35% fat Amul cream (the red one) . You can also use low fat (20 % fat) cream or melt 1/4 cup butter and 3/4 cup milk instead. There will be some ooze but it settles down as it cools.
Speaking of cooling , you can have the burnt Basque cheesecake after it chills and sets a bit or you can slice it up right away . Yup , thats right. No more tests of patience when it comes to cheesecaking . Light and almost fluffy but smooth and creamy !
The easiest cheesecake ever!
Ingredients
- 450 grams or 2 cups cream cheese room temperature
- 150 grams or ¾ cup castor or granulated sugar
- 3 eggs at room temperature
- 240 ml or 1 cup cream
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
Instructions
- Preheat your oven to 200 C/ 400°F.
- Grease a 8 inch round pan (springform , loose bottomed or regular ). Place a large sheet of parchment paper, press against bottom of pan , making sure parchment comes at least 2 inches above top of pan on all sides. If you are using a springform or loose bottomed pan, you can line the bottom with parchment and use a separate parchment to line the sides .Place the prepared pan on a baking sheet or bigger pan.
- In a bowl, beat together cream cheese and sugar until smooth (no sugar felt).
- Add the eggs, one by one , and beat after each until properly incorporated.
- Beat in the cream, salt, and vanilla.
- Sift the flour over the batter and beat on low speed until incorporated.The batter will be smooth and thick.
- Pour batter into prepared pan.
- Bake for 60- 65 minutes until the cheesecake wobbles or jiggles when pan is shaken. The top may look dark brown.
- Let cool for 5 minutes , then unmold gently . Let cool completely on a wire rack.
- Carefully remove parchment from sides of cheesecake.
- Serve at room temperature.
Notes
If you cant find heavy cream (35% fat ) , you can use low fat cream (20 %) or 3/4 cup milk with 1/4 cup butter melted into it.
If using a regular pan, let cheesecake cool in pan and gently lift out using the parchment.
the cheesecake rises a lot while baking and sinks when cooled!
For the dark burnt crust, bake with the top rod on and until the top is dark brown.
My measuring cup is 240 ml.
So what do you think ? Ready to give this easy cheesecake a try ? Promise you wont regret it! The original recipe says its a “foolproof” bake.
I won’t jinx it by making that claim but it is pretty hard to get this one wrong !
Looks amazing …gonna try it for sure…
The ingredients like cream cheese , egg ,cream have to be used cold or at room temperature.