Burnt Cheesecake – Recipe 2 (Soft Set)
That was a longer break from my blog than I thought – after my birthday, I took a week's break, and then I moved into my new flat. It took a few weeks of getting things how I like them until I finally got round to using the oven – and the first thing I baked was this soft set burnt Basque cheesecake that I promised.
There are three differences to this recipe compared to the 'firm set' one. One: you're using a slightly smaller pan, so the cake is higher/thicker. Two: you're baking it for a slightly shorter time. And three: you're taking it straight out of the oven one baking time is up, instead of leaving it in there for an extra few minutes while the oven's still hot after switching it off.
So the ingredients are exactly the same: it's the method that makes the end result quite different. The middle is still cooked, but not for long enough to set solidly.
This cake can be eaten straight from the fridge, but it's best at just about room temperature to get the ooey gooeyness of the centre.
Ready? Let's go.
Ingredients:
300ml double cream
1 vanilla pod
600g cream cheese
200g caster sugar
4 eggs
25g plain flour
Method:
1. Pour the cream into a small saucepan over a very low heat. Split the vanilla pod down the centre, scrape out the seeds inside, and add the seed paste and whole pod to the cream. Give it a little whisk to distribute the seeds, and as soon as the cream starts steaming and bubbling around the edges, turn the heat off. Let the vanilla infuse in the cream for half an hour while it cools.
2. Preheat the oven to 220°C and line a 7" springform/loose-bottomed cake tin with a single, big sheet of baking parchment – so you can remove it from the pan more easily later.
3. In a big mixing bowl, stir the cream cheese and sugar together until smooth. The sugar draws the water out of the cream cheese, which will help loosen up the mixture. Now mix in the eggs, and sift and mix in the flour. Lastly, add the vanilla-infused cream, discarding the vanilla pod.
4. Bake for 30 minutes, until puffy and browned-borderline-burnt on top. The cake should be very wobbly when you give the tin a little shake. Remove it from the oven, and let it cool down to room temperature completely before popping in the fridge overnight.
5. A couple of hours before you want to serve it, release the cake from the pan and plate it up while it's still well-chilled and solid. Now give it an hour or so to warm up a little at room temperature before slicing and serving. The middle should be creamy and gooey.
Enjoy, and have fun.
There are three differences to this recipe compared to the 'firm set' one. One: you're using a slightly smaller pan, so the cake is higher/thicker. Two: you're baking it for a slightly shorter time. And three: you're taking it straight out of the oven one baking time is up, instead of leaving it in there for an extra few minutes while the oven's still hot after switching it off.
So the ingredients are exactly the same: it's the method that makes the end result quite different. The middle is still cooked, but not for long enough to set solidly.
This cake can be eaten straight from the fridge, but it's best at just about room temperature to get the ooey gooeyness of the centre.
Ready? Let's go.
Ingredients:
300ml double cream
1 vanilla pod
600g cream cheese
200g caster sugar
4 eggs
25g plain flour
Method:
1. Pour the cream into a small saucepan over a very low heat. Split the vanilla pod down the centre, scrape out the seeds inside, and add the seed paste and whole pod to the cream. Give it a little whisk to distribute the seeds, and as soon as the cream starts steaming and bubbling around the edges, turn the heat off. Let the vanilla infuse in the cream for half an hour while it cools.
2. Preheat the oven to 220°C and line a 7" springform/loose-bottomed cake tin with a single, big sheet of baking parchment – so you can remove it from the pan more easily later.
3. In a big mixing bowl, stir the cream cheese and sugar together until smooth. The sugar draws the water out of the cream cheese, which will help loosen up the mixture. Now mix in the eggs, and sift and mix in the flour. Lastly, add the vanilla-infused cream, discarding the vanilla pod.
4. Bake for 30 minutes, until puffy and browned-borderline-burnt on top. The cake should be very wobbly when you give the tin a little shake. Remove it from the oven, and let it cool down to room temperature completely before popping in the fridge overnight.
5. A couple of hours before you want to serve it, release the cake from the pan and plate it up while it's still well-chilled and solid. Now give it an hour or so to warm up a little at room temperature before slicing and serving. The middle should be creamy and gooey.
Enjoy, and have fun.
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