Thursday 25 June 2020

Basque Burnt Cheesecake (Cream Cheese Spread)

Since the onset of Covid-19 pandemic, the supply of baking ingredients have often been disrupted or faced shortages. Cream cheeses were one of the ingredients that often seen missing from the supermarket fridges. Therefore, when I spotted cream cheese spread from the fridge, I just grabbed it home. I believed that was better than having none. Luckily, the cream cheese spread worked well as its block cheese version. Besides the cream cheese spread, I have also added golden syrup and increased the corn starch quantity from my previous Basque Burnt Cheesecake recipe πŸ˜ƒ
Love this soft and creamy cheesecake with a nice caramel taste from the golden crust πŸ˜‹

Update: 3 December 2021
Prepared a Christmas theme basque burnt cheesecake with whipped cream and assorted berries πŸŽ„πŸŽ…
Please scroll down to the end for the quick whipped cream preparation. 

Yield: one cheesecake
Pan size: 13cm round pan
Baking temperature: Middle rack of a preheated oven at 210℃ for 35 minutes, off oven and bake for 5 minutes.

Using 55g egg
All ingredients in room temperature

125g cream cheese spread/cream cheese block, thawed
40g caster sugar
5g golden syrup/honey
1 egg yolk
1 egg white
95g whipping cream
8g corn starch
1/2 tsp vanilla extract

1. Line the cake pan with parchment paper. Set aside.

2. Stir cream cheese, sugar and golden syrup till smooth.

3. Mix in the yolk.

4. Follow by egg white.

5. Stir in the whipping cream.

6. Stir in the sieved corn starch.

7. Finally, add the vanilla extract in.

Stir into a smooth batter.

8. Pour the batter into the prepared cake pan.

9. Bake at middle rack of a preheated oven at 210℃ for 35 minutes, turn off the oven and let the cake stay for 5 minutes in the closed oven.

10. Allow the cake to cool down for about 30 minutes before lifting it out of the cake pan.

11. Refrigerate the cake for about 1 to 2 hours before cutting.

12. Cut and enjoy the cake cool πŸ˜‹

Quick Whipped Cream
50g Bulla thickened cream/whipping cream 35% fat
30g Bulla double cream 45% fat
10g icing sugar

1. Keep a metal bowl and hand whisk in the freezer for about 30 minutes.

2. Whip all the ingredients together till reaching soft peak.

3. Spread the whipped cream over the cold basque burnt cheese cake and decorate it with assorted berries 😊 Keep the basque burnt cheesecake in the fridge a few hours before topping it with whipped cream and berries.

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