A mouth-watering recipe for Burnt Basque Cheesecake has been making waves, promising a delectable dessert even if slightly singed. Celebrated chefs John Torode and Lisa Faulkner have endorsed this indulgent treat, praising its contrasting textures of a scorched top and a velvety centre.
The recipe, featured in their cookbook “John & Lisa’s Kitchen,” boasts simplicity alongside irresistible flavours, making it a firm favourite for anyone with a sweet tooth. With a few basic ingredients and easy steps, this dessert is a guaranteed showstopper at any gathering.
To prepare the Burnt Basque Cheesecake, gather 1kg cream cheese, 400g caster sugar, 2 tbsp plain flour, 7 eggs, 2-3 tsp vanilla paste, and 200ml double cream. For the accompanying caramel sauce, you will need 250g caster sugar, 1 tbsp water, 50g butter, and 120ml double cream.
Instructions for baking this delightful dessert include preheating the oven, lining a cake tin with parchment paper, mixing the cream cheese, sugar, and flour, incorporating eggs and vanilla, adding double cream, baking until golden yet slightly jiggly in the middle, and cooling before refrigerating. The caramel sauce is prepared by melting sugar in a pan, adding water, butter, and cream, then serving warm with the cheesecake.
The authors suggest scrunched parchment for a rustic look and recommend devouring the cake within four to five days, although its irresistible taste may not allow it to last that long.
With tantalising visuals and mouth-watering flavours, the Burnt Basque Cheesecake is set to become a staple in households looking for an effortlessly elegant dessert option. Give this recipe a try for a slice of culinary perfection that is sure to impress even the most discerning of palates.