i'm probably a little late to this craze! this basque burnt cheesecake has been all over the internet since last year, and i've been meaning to make it. i saw a lot of recipes online and was shocked by how many eggs they used. surprisingly, i couldn't find anyone who makes a basque burnt cheesecake without eggs. so, i decided to make one. the ingredients are pretty simple and instead of using a gazillion eggs, i replaced the eggs with sour cream and sweetened condensed milk.
if you are vegetarian or have a high cholesterol level, please try this recipe, and if you do end up liking it, don't forget to share!
the original famous burnt cheesecake was created at La Viña in san sebastian, spain and i can't wait to visit and try this famous burnt cheesecake!
the key to enjoy this cheesecake is to make sure you cool the cake down completely before consuming the cake, this cake is meant to be served at room temperature, so please don't put it in the fridge and also don't consume it while it's hot/warm. GOOD LUCK!
ingredients:
- 2 blocks of 24oz cream cheese (room temperature)
- 1 cup granulated sugar
- 1/3 cup sweetened condensed milk
- 1/2 cup sour cream
- 3 tbsp cake flour (all purpose flour will work, too)
- 1 tsp vanilla extract
directions:
- preheat your oven to 400F (200C)
- spread butter all over the pan
- cut a sheet of parchment paper enough to line the inside of the pan leaving a couple of inches on top to make sure the batter wont overflow while baking
- flatten the sheets onto the pan. set aside
- in a mixing bowl, add the cream cheese and sugar and mix well
- continue to mix and add the sweetened condensed milk, sour cream, and vanilla extract
- add the cake flour and mix well for a minute or two
- pour the cream cheese batter into the prepared pan
- bake for 30 to 35 minutes or until the top and edges of the cheesecake are slightly burnt
- once done, please make sure you cool the cake to room temperature completely before consuming
- enjoy!
i hope you enjoy this recipe!
if you have an eggless basque burnt cheesecake recipe, feel free to leave a link in the comment down below, i am interested to learn more.
xo,
s
some helpful tips for this recipe:
- it is generally best if all ingredients are at room temperature when baking
- 8" spring form round pan is what i used to make the cake
- i mentioned it already but make sure to cool the cake completely to room temperature before consuming!