Creamy, crustless Lightly burned Basque cheesecake. Would this beat NY cheesecake? Burned cheesecake? You read correctly!
Without water, Basque-style cheesecake is baked at high temperatures. A parchment-lined pan holds cheesecake filling without crust. Uneven exterior.
You must line your springform pan with two large parchment papers. Wadding up parchment paper makes it easier to use. The cheesecake will puff up in the oven, so leave 2 inches overhanging the top.
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Using a stand mixer with a paddle attachment is recommended. Beat cream cheese and sugar until smooth and creamy, about 4 minutes. Stop to scrape down the bowl.
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Keep mixing the cream cheese mixture until it is all mixed together. I think you should put the mixer on its lowest setting and add the heavy cream slowly until it's all mixed in.
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You will have to add the eggs one at a time and wait for each one to fully mix with the batter before adding the next that. Last, add the egg yolks.
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Put the cheesecake filling into the pan that has been prepared. Bake until the top is a deep golden brown colour and the middle still moves a little.
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It should be left out at room temperature for two hours to cool down. Then it's time to serve. You can take it out of the pan and serve it at room temperature, or you can chill it and serve it later.
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