How to Cook Flavorful Basque Burnt Cheesecake

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We hope you got insight from reading it, now let's go back to basque burnt cheesecake recipe. To cook basque burnt cheesecake you need 8 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Basque Burnt Cheesecake:

1. You need of Unsalted Butter, For Greasing.
2. Use 454 g of Keto-Friendly Cream Cheese Preferably Philadelphia,.
3. Use 1 TSP of Stevia Liquid Form,.
4. You need 4 of Eggs,.
5. Prepare 200 ml of Keto-Friendly Heavy Whipping Cream,.
6. Use 1/2 TSP of Sea Salt,.
7. You need 1/2 TSP of Pure Vanilla Paste,.
8. Prepare 43 g of Almond Flour,.

Steps to make Basque Burnt Cheesecake:

1. Preheat oven to 205 degree celsius or 400 fahrenheit. Grease cake pan with butter. Lay parchment paper onto the pan, with sides hanging out as the cake will rise during baking process. It don't have to be lined perfectly..
2. Before mixing process, make sure all the ingredients are at room temperature.* Add cream cheese and stevia into a large bowl or a stand mixer. Using a hand or stand mixer, whisk until light and fluffy. While still whisking, add in the eggs, 1 at a time. Continue whisking until all the eggs are fully incorporated..
3. Add in cream, salt and vanilla. Continue whisking until well combined. Lastly, sieve in almond flour. Whisk until well combined. Make sure no large lumps..
4. Transfer the batter into the prepared cake pan. Wack into the oven and bake for about 50 to 60 mins. The cake should be dark brown in color and jiggly at the middle. Remove from oven and set aside to cool down completely. As it cools it will collapse..
5. Unmold and transfer onto a cake stand or a serving plate. Slice and serve immediately..

But, the recipe has been tweaked by many people. This "burnt" Basque cheesecake is one of the rare trendy recipes that I'm actually posting while it's still trendy. I usually wait like three or four years, and by that time people have lost interest. Basque burnt cheesecake is one of the latest dessert trends in Japan. I was convinced that the cheesecake from my second cookbook sweet was the best I had made.

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