Basque Burnt Cheesecake | Creamy Spanish Dessert
70 min
Under an hour
Kifli Kukták
Preparation method
Ingredients overview
- 500 g Mascarpone
- 400 g Philadelphia cream cheese
- 500 ml Whipping cream 33%
- 250 g Brown cane sugar
- 8 pcs M-sized eggs
- 50 g Fine wheat flour
- 2 pcs Vanilla pods
- 1 handful Fresh berries (raspberries, blueberries)
- 1 tbsp Powdered sugar
In a bowl, thoroughly whisk the Mascarpone, Philadelphia cream cheese, and brown cane sugar until fluffy. While continuously mixing, add the eggs one by one, then pour in the cream, and finally sift in the flour. Cut the vanilla pods lengthwise, scrape out the seeds, and mix them into the batter.
Line a 26 cm diameter cake tin with baking paper, ensuring the paper extends beyond the edges of the tin. Pour in the prepared batter. Gently tap the tin against the table a few times to evenly distribute the batter and release any air bubbles.
Bake the cake in a preheated oven at 200 degrees Celsius (top and bottom heat) for approximately 50-55 minutes, until the top is dark brown, almost burnt, but the center is still wobbly. After baking, let it cool completely at room temperature, then refrigerate for at least 3 hours (or overnight). Before serving, decorate with fresh berries and sprinkle with powdered sugar.
Chef's tip
For best results, all ingredients should be at room temperature before you start mixing.
Don't be alarmed if the center of the cake is still wobbly when you take it out of the oven – it will firm up completely as it cools.
Ingredients
Nutritional values
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