Vanilla Burnt Basque Cheesecake
Vanilla Burnt Basque Cheesecake
Ingredients
- 450 g cream cheese, softened
- 100 g caster sugar
- 120 g condensed milk
- 15 g cornstarch
- 200 g double cream
- 100 g yogurt, (dahi)
- 1 teaspoon vanilla extract, to 2 teaspoons
- 1 teaspoon lime juice
- a pinch salt
Instructions
- 1
Preheat your oven to 215°C (top and bottom heat).
⏱️ 15 min•🌡️ 215
- 2
Line an 8-inch loaf pan with parchment paper, ensuring to leave an overhang on all sides. This will help with easy removal of the cheesecake.
⏱️ 2 min
- 3
Combine all the ingredients (softened cream cheese, caster sugar, condensed milk, cornstarch, double cream, yogurt, vanilla extract, lime juice, and salt) in a blender.
⏱️ 3 min
- 4
Blend the mixture until it is completely smooth and free of any lumps. Scrape down the sides of the blender as needed to ensure everything is incorporated.
⏱️ 5 min
- 5
Pour the smooth cheesecake mixture into the prepared loaf pan.
⏱️ 1 min
- 6
Gently tap the pan on your counter a few times to release any trapped air bubbles from the mixture. This helps prevent large air pockets in the finished cheesecake.
⏱️ 1 min
- 7
Bake for 30–35 minutes, or until the top of the cheesecake is dark brown and caramelized, and the center is slightly jiggly when gently shaken. The jiggly center indicates it's cooked but still creamy.
⏱️ 35 min•🌡️ 215
- 8
Once baked, remove the cheesecake from the oven and allow it to cool completely at room temperature. This can take a couple of hours.
⏱️ 120 min
- 9
After cooling, refrigerate the cheesecake for at least 6 hours before serving. Chilling is crucial for the cheesecake to set properly and develop its full flavor and texture.
⏱️ 270 min
Kitchen Tools
Nutrition Facts (per serving)
Vanilla Burnt Basque Cheesecake
- 450 g cream cheese, softened
- 100 g caster sugar
- 120 g condensed milk
- 15 g cornstarch
- 200 g double cream
- 100 g yogurt, (dahi)
- 1 teaspoon vanilla extract, to 2 teaspoons
- 1 teaspoon lime juice
- a pinch salt
Instructions
- 1
Preheat your oven to 215°C (top and bottom heat).
⏱️ 15 min•🌡️ 215 - 2
Line an 8-inch loaf pan with parchment paper, ensuring to leave an overhang on all sides. This will help with easy removal of the cheesecake.
⏱️ 2 min - 3
Combine all the ingredients (softened cream cheese, caster sugar, condensed milk, cornstarch, double cream, yogurt, vanilla extract, lime juice, and salt) in a blender.
⏱️ 3 min - 4
Blend the mixture until it is completely smooth and free of any lumps. Scrape down the sides of the blender as needed to ensure everything is incorporated.
⏱️ 5 min - 5
Pour the smooth cheesecake mixture into the prepared loaf pan.
⏱️ 1 min - 6
Gently tap the pan on your counter a few times to release any trapped air bubbles from the mixture. This helps prevent large air pockets in the finished cheesecake.
⏱️ 1 min - 7
Bake for 30–35 minutes, or until the top of the cheesecake is dark brown and caramelized, and the center is slightly jiggly when gently shaken. The jiggly center indicates it's cooked but still creamy.
⏱️ 35 min•🌡️ 215 - 8
Once baked, remove the cheesecake from the oven and allow it to cool completely at room temperature. This can take a couple of hours.
⏱️ 120 min - 9
After cooling, refrigerate the cheesecake for at least 6 hours before serving. Chilling is crucial for the cheesecake to set properly and develop its full flavor and texture.
⏱️ 270 min