“Burnt” Basque Cheesecake – Food Wishes

“Burnt” Basque Cheesecake – Food Wishes

July 22, 2019 100 By William Morgan


hello this is chef john from food wishes
comm with burnt bass cheesecake that’s
right have you ever made a cheesecake
and while you were eating it you were
thinking this is good but I wonder how
much better it would be if I did
everything wrong well my friends this
bass style cheesecake is the answer to
that question and by the way we’re
finally doing a trendy recipe while it’s
actually still trendy so you may have
heard about this and seen pictures on
social media and as much as I hate to
admit it all that hype is worth it has
this really was fantastic so with that
let’s go ahead and get started by
prepping our pan and for that we’re
gonna use some parchment paper and
butter and the first thing we’ll do is
spread the inside of our pan with a
generous amount of soft butter unsalted
and preferably grass-fed and then what
we’ll do once our pan has been
thoroughly greased is do the exact same
thing to a large round piece of
parchment paper and we’ll want to make
sure we spread that all the way out all
most if not all the way to the edge and
then once that’s been accomplished we’ll
go ahead and press that paper in butter
side up and what’s gonna happen is the
butter in the pan is gonna help it
adhere and as we do this we’re trying to
accomplish two things all right we want
to get that paper smooth out as flat as
we can on the bottom with no major
bubbles or bumps and we also want to
make sure it’s pressed very flat against
the sides without any huge creases all
right lots of small creases are fine but
we want to try to avoid large folds into
which the batter might flow and by the
way the alternative method for this
would be to cut a round piece for the
bottom and then cut one long band that
goes around the side like you would for
a springform cheesecake pan but to me
this is easier and apparently more
authentic anyway both methods would work
so you decide I mean you guys are for
all the Basques of your parchment
related tasks and then once that set
what I’d like to do is take some
scissors and sort of trim away some of
the excess paper if a few spots seem to
have more than the others and that’s
just not so it looks more uniform I
think that insurers will have a more
even browning and by browning of course
I mean burning but having said that
don’t trim too much we definitely want
to have an inch or two of paper left and
then what we’ll do once our pan is
prepped is set that aside and move on to
this ultra simple cheesecake batter
which is going to start with some very
soft room-temperature cream cheese
and I’m not kidding this time for this
recipe to work out it should be soft and
spreadable and then to our cream cheese
we will add a little touch of sugar as
well as a generous pinch of salt
followed by some all-purpose flour which
according to the recipe supposed to be
sifted in at the end but I figured hey
since we’re doing everything wrong
let’s do that wrong – and not to spoil
the ending but it worked but anyway once
all that’s together we will take a
spatula or wooden spoon and we’ll stir
and smear this together until it’s very
very very smooth and creamy and if our
cheese is nice and soft this is gonna
happen very quickly alright one of the
longest-running jokes on food wishes is
me forgetting to take out the cream
cheese and then I try to mix it in when
it’s all hard and stiff and it takes
forever and it’s really annoying to do
and by the end I make it up new curse
words but like I said this time I did
remember so this really was a pleasure
to cream and it only took a couple
minutes and then what we’ll do once
that’s been accomplished his switch from
a spatula to whisk and we will start
adding our wet ingredients beginning
with a little bit of pure real vanilla
extract followed by the first of four
eggs which by the way like everything
else in this recipe should be at room
temperature so we will go ahead and
whisk in the first one and once that’s
been completely incorporated we will add
the second and the reason we’re doing
these one at a time is because these
have to emulsify to keep the batter nice
and smooth and if we dump those all in
at once and started whisking the mixture
would separate and we would have a big
ugly mess on our hands so while we are
doing lots of things intentionally wrong
with this recipe there are certain
techniques that must be followed and
adding the eggs one at a time here is
one of them which reminds me of course
you can use your electric mixer for this
but as you know my philosophy is if we
ever can make a recipe all by hand
that’s how we should do it especially
for a dessert since the amount of
calories you burn stir in all this
together are exactly the same as a slice
of cheesecake I assume I mean I’ve never
actually crunched the numbers but it has
to be close and then what we’ll do once
our eggs have been added is go ahead
stir in the last ingredient which is
some heavy cream and we’ll go ahead and
stir that in until nicely incorporated
and that’s it once our batter has been
mixed we can go ahead and transfer this
into our prepared pan
and then whenever we’re doing a big
dessert like this and we’ve poured in a
batter we always want to stop for a
second and step back and ask ourselves a
very important question should I tap
that and this time the answer is yes
because by giving it the old tap a tap
on the table we’re gonna cause any of
those larger unsightly bubbles to come
to the top
at which point that’s ready to transfer
into the center of a very hot 400 degree
oven for about 50 to 55 minutes or until
it puffs up and gets a very very dark
brown and the edges are borderline burnt
and then this is optional but for the
last ten minutes I like to raise a temp
to 425
just to help achieve a little extra
Burness and after about 55 minutes total
baking time a mine looked like this oh
yeah take that correctly made
cheesecakes so forget the water bath and
the slow and low oven we are going with
direct violent intense heat and even
though it’s very brown on the outside
the inside is still very very very soft
and when you shake it what you really
should it’s gonna look like this and
you’re gonna think maybe it’s not cooked
but it is because as it sits and cools
and collapses it will firm up to the
perfect creamy texture so we’re just
gonna let that sit cooling down to room
temp at which point we can carefully
lift that out onto a plate and remove
the paper and if used enough butter that
parchment should come away from the
sides pretty easily but if you need to
give it a little help with a spatula or
knife go ahead oh and if you’re thinking
the depression that was formed when that
cool would be great for holding fruit I
like how you’re thinking but anyway the
original is served plain so that’s where
I’m going with and then I find it’s too
hard to remove all the parchment so what
I like to do is just go around with a
knife and then we’ll tear that away
leaving the parchment underneath which
is actually gonna make it a lot easier
to transfer onto our final serving
platter although we’re not going to do
that yet since this needs to be very
cold before you serve it oh by the way
if you taste a couple of these crumbs
that come off of it and they taste
bitter which they will do not panic
that’s actually the magic behind the
burnt bass cheesecake and we’ll get to
that in a minute but for now we’ll go
ahead and transfer that into the fridge
until thoroughly chilled at which point
we can go ahead and transfer that onto a
nice-looking platter or if you want
something like this
and that’s it our intentionally burnt
quote unquote cheesecake is ready to
enjoy oh by the way when you plate this
up don’t forget you had parchment paper
under there alright some of your more
litigious guests my think that’s a
choking hazard but anyway we’ll go ahead
and serve that up sans paper and that
really was nothing short of magnificent
and one of the best cheese cakes I’ve
ever eaten and above and beyond the
stunning appearance and amazing texture
the reason this tastes so good is the
same reason creme brulee tastes good and
canalize tastes good it’s the
combination of those bitter sweet brown
bits with the sweet creamy cheesy
lighter parts that is the real genius
behind this recipe alright it’s a proven
scientific fact that a little bit of
bitter makes things taste better
especially sweet things so long story
short there was definitely a method to
this madness oh and I should mention I
adapted the recipe and kind of scaled it
down so it would fit in a cake pan which
I thought would make it a little more
accessible since I’m not sure exactly
how many people have the giant
springform pans so the authentic version
is actually taller than this and because
of that you’ll sometimes get like a
little layer of custard in the middle
which is nice but this was super nice
too and like I said maybe a little
easier to do but anyway that’s it my
take on burn batch cheesecake to
summarize we disregarded every rule
about cooking cheesecake and ended up
with something that might even be better
so whether this is the first time you’re
seeing this or you’ve been drooling over
online pictures for a while I really do
hope you give this a try soon so head
over to food wishes comm for all the
ingredient amounts of more info as usual
and as always enjoy
you
you