Marbled Basque Burnt Cheesecake, any flavour you'd like
Want a cheesecake that's impossible to screw up? Basque style is the one for you. The cake is baked in a hot oven and intentionally left to burn. The outside gets deeply burnished brown, the top cracked and sunken, yet somehow the inside stays impossibly soft and creamy. It's the cheesecake with modern sensibilities: casual, boldly flavoursome, textural, and perfectly imperfect.
I take it one step further by marbling in different flavours. In the video, you'll see three of my favourite variations: chocolate, matcha, and ube.
Come say hi on Instagram:
Marbled Basque Cheesecake
6” (15 cm) Metric
- 500g (2 blocks) cream cheese, softened @ room temp
- 166g (1/2 cup + 1/3 cup) sugar
- 3 large eggs + 1 egg yolk (~50g each w/o shell)
- 265mL (1 cup + 1 tbsp) cream, room temp
- 1/4 tsp fine sea salt / table salt
- 1/2 tsp vanilla extract
- 20g (2 tbsp) all-purpose flour
6 Imperial
- 16 oz (2 blocks) cream cheese, softened @ room temp
- 150g (3/4 cup) sugar
- 3 large eggs (~50g each w/o shell)
- 1 cup (240mL) cream, room temp
- 1/4 tsp fine sea salt / table salt
- 1/2 tsp vanilla extract
- 18g (~2 tbsp) all-purpose flour
8 (20 cm) Metric
- 750g (3 blocks) cream cheese, softened @ room temp
- 250g (1-1/4 cup) sugar
- 5 large eggs, room temp (~50g each w/o shell)
- 400mL (~400g) cream, room temp
- 1/2 tsp fine sea salt / table salt
- 1 tsp vanilla extract
- 30g (3 tbsp) all-purpose flour
8” Imperial
- 24oz (3 blocks) cream cheese**, room temp**
- 8 oz (1 cup + 2 tbsp) sugar
- 4 large eggs + 1 egg yolk (~50g each egg w/o shell)
- 360mL (1-1/2 cups) cream, room temp
- 1/2 tsp fine sea salt / table salt
- 1 tsp vanilla extract
- 27g (~3 tbsp) all-purpose flour
6” Cake Flavour
- 2 tbsp (13g) cocoa or matcha powder
- ~1/2 cup (~120mL) cream
(omit 1/4 cup (60mL) cream from recipe)
8” Cake Flavour
- 3 tbsp (20g) cocoa or matcha powder
- ~3/4 cup (~180mL) cream
(omit 1/3 cup (80mL) cream from recipe)
Make Batter
1. Pre-heat oven to 475F with rack in upper third of the oven.
2. Line a 6”x3” (15 cm x 7.5 cm) or 8”x3” (20 cm x 7.5 cm) cake pan with two sheets of parchment paper.
3. Add cream cheese to a large mixing bowl. Mix on medium until soft and fluffy. Add in sugar. Mix until sugar is fully dissolved into the cheese, about 2-3 minutes. Scrape bowl halfway through.
4. Add eggs one at a time, beating until each egg is combined before adding the next one. Scrape bowl halfway through.
5. Add salt and vanilla extract. Mix on low to combine. With mixer still running, slowly stream in cream. Mix in cream until batter is smooth.
6. Sift in all-purpose flour. Fold flour into batter until combined. Scrape down the bowl in the process.
Add Flavour (optional)
1. Divide batter into 3 portions, one larger (leave plain), one medium (moderate flavour/colour), one slightly smaller (most saturated/concentrated).
2. If using matcha or cocoa powder, add powder to a large bowl. Alternate between adding splashes of cream and whisking vigorously. Keep whisking until a smooth moderately thick paste forms.
3. Add 1/3 of the paste to the medium portion of batter and 2/3 of the paste to the smallest portion of batter. Whisk to combine smoothly.
4. If using bakery emulsion, add enough so that the smallest batter portion is the darkest and the medium is a moderate colour. Leave largest batter portion plain.
Bake
1. Pour batter starting with smallest/darkest portion, then medium, then largest/lightest portion. With each subsequent pour, do so quickly from a height so that the batter hits the bottom of the pan. Swirl just the surface of the batter to create a marble pattern.
2. Transfer cake pan to a baking tray and place in the oven.
3. Bake for 30-45 minutes. At 30 minutes, start checking the cake. It’s done when the cake is puffed up, top cracked and browned. The centre should be wobbly but not too liquid. If not done, keep baking, checking every 5 minutes. For a firmer texture, bake until the cake is mostly set but centre slightly wobbly when shaken.
Cool & Serve
1. Let cake cool in the pan completely, at least 2 hours at room temp.
2. Once cooled, lift cake out with the parchment paper. Gently peel back the parchment and transfer cake to a serving plate.
3. Dunk a knife in boiling water to get clean cuts. Re-heat the knife and wipe clean with damp towel between each cut.
4. If desired, once cake is cooled, take it out of the pan, place in a sealed container, and refrigerate until ready to serve. Let cake come back to room temperature for at least 30 minutes before serving.
00:00 Intro
00:57 Recipe Begins
01:24 Make Batter
01:42 Cream Cheese: Metric vs. Imperial
02:11 Batter Cont'd
03:16 Flavour Possibilities
04:19 Divide Batter
04:39 Ube
04:56 Chocolate & Matcha
05:43 Pour Batter
06:11 Bake
07:11 Cool Completely
07:37 Serving & Slicing
07:58 Texture & Flavour
08:37 More on Matcha
08:49 More on Ube
09:11 Plain Cake w/ Berries & Cream
09:29 Outro
The trendy San Sebastian Cheesecake with Chocolate, Incredibly Creamy, Easy and impossible to fail
Do you like to try the famous San Sebastian Cheesecake with Chocolate? Here is an easy recipe for super creamy and delicious San Sebastian Cheesecake that impossible to fail Just make it yourself. Before starting: The video has subtitles in English, German, Arabic and Turkish languages. Feel free to activate it. If you like this video, please subscribe to the channel and turn on the ???? notification to watch our next videos. Let me know what you think about this recipe by leaving a comment, even with an emoji ????. I appreciate your feedback.
Ingredients Cheesecake
--------------
300 g cream cheese
1/2 cup sugar
1/2 cup heavy cream
1/4 cup sour cream
2 Eggs
1 tbsp. Vanilla sugar
1 lemon zest
1.5 tbsp.
starchChocolate sauce
--------------------
1/2 cup Chocolate
1/2 cup heavy cream
1 tbsp. honey
Hello Today, I'm going to make the famous and delicious San Sebastian Cheesecake. Just try it and you will get the most creamy San Sebastian Cheesecake.
This recipe is enough for preparing 8 pieces | Preparation time: 10 minutes | Baking time: 20-30 minutes | Cooling time: at least 5 hours, recommended: 24 hours.
To prepare the cheesecake.
Bring 300 g cream cheese to room temperature .
Mix it with spatula to make it soft.
Add 1/2 cup sugar gradually and mix it.
1/2 cup heavy cream.
Then add 1/4 cup sour cream.
Add the first egg and mix it well .
Then add the second egg 1 tbsp.
Vanilla sugar1 lemon zest.
Add 1.5 tbsp. starch.
Put bake paper randomly into 20 cm bake form.
Add the cheesecake mixture.
Bake 20-30 min at 180 C.
Let it cool down for at least 5 hr.
To prepare the chocolate sauce:
Add 1/2 cup of boiled heavy cream to 1/2 cup of 70% chocolate.
Then add 1 tbsp. honey.
Mix them well and keep it cool down for at least 30 min.
Take it out from the bake form.
Serve it with the chocolate sauce.
It is incredibly creamy and delicious. Enjoy it.
Caramel Pudding With Chocolate Cake 焦糖布丁巧克力蛋糕
► Facebook Page:
► Blog:
► Instagram:
► Support my recipe book :
Ingredients for caramel pudding (焦糖布丁):
120g sugar (白砂糖)
40ml hot water (热水)
4 large eggs (鸡蛋) - grade A
60g caster sugar (细砂糖)
350ml milk (鲜奶)
1/2 tsp vanilla extract (香草精)
Ingredients for sponge cake(海绵蛋糕):
3 large eggs (鸡蛋) - grade A
90g caster sugar (细砂糖)
75g plain flour (普通面粉)
15g cocoa powder or chocolate powder (可可粉或巧克力粉)
30ml fresh milk (鲜奶)
50g melted butter (溶化牛油)
Caramel Pudding Cake
焦糖布丁蛋糕
Caramel Pudding Cheesecake
焦糖布丁芝士蛋糕
Caramel Chocolate Chip Cheesecake
This Caramel Chocolate Chip Cheesecake recipe is the stuff dreams are made of! The vanilla cheesecake base is studded with chocolate chips for days and topped with the most buttery, delicious homemade caramel sauce! To die for! Recipe:
Snickers cheesecake - impossible to express in words the taste of this cake
Snickers cheesecake - impossible to express in words the taste of this cake
ingredients:
biscuits - 400 g (14 oz)
cocoa - 10 g (0.35 oz)
butter - 150 g (5.3 oz)
cheese cream - 500 g (17.64 oz)
sugar - 100 g (3.5 oz)
liquid cream - 150 ml (5.07 fl oz)
eggs - 2 pieces
roasted peanuts - 100 g (3.5 oz)
sugar - 115 g (4.18 oz)
butter - 50 g (1.76 oz)
hot cream - 80 ml (⅓ cup)
Tray with diameter 20 cm (8 in)
IN THE OVEN 130°C (267 °F)/90 MIN
IN THE FRIDGE 1 H
Follow us on:
Facebook: