巴斯克烧芝士蛋糕バスクチーズケーキ

这款巴斯克烧焦的芝士蛋糕在内部奶油状并在外部焦糖，非常容易迅速制作。芝士蛋糕在高温下烘烤，标志性的丰富的深色上衣是一场舞台！请按照我的技巧和技巧来制定万无一失的食谱。

我学会了Basque Burnt Cheesecakewhen I was back in Japan over the summer of 2019. It seemed like every Japanese Instagrammer I followed was sharing their version of this cheesecake. I made a mental note to find out more about the craze, but 2 years went by, and it had totally slipped off my radar.

多亏了我的朋友索菲亚（Sophia），我终于有机会今年夏天吃了著名的芝士蛋糕。她改编了她的巴斯克烧焦this recipe并与我们分享。她的芝士蛋糕很漂亮！它具有完美的深棕色上衣，中间带有梦幻般的奶油和轻微的渗水。

Since then, I’ve made more than 10 different Basque Burnt Cheesecake, fiddling between slightly different methods and ratios. Among the methods, I also made “Japanese-style” Basque Burnt Cheesecake which was actually preferred by my family and some friends. This Basque Burnt Cheesecake recipe is what’s considered typical Basque Burnt Cheesecake, and next week I’ll share the Japanese-style recipe.

What is Basque Burnt Cheesecake?

Basque Cheesecake or Basque Burnt Cheesecake was created in 1990 by a chef namedSantiago Rivera西班牙圣塞巴斯蒂安的一家名为LaViña的餐厅。如果您有兴趣，请阅读this articleorthis articlethat explains how this cake was invented and became popular.

Besides its obvious “burnt” look, here are some of the characteristics of this cheesecake:

• 质地：中间的奶油状，外观上更坚硬的芝士蛋糕质地。与美国芝士蛋糕不同，它没有外壳。
• Flavor:Simply put, it tastes like a caramelized cheesecake in one bite. It has a good balance of bitterness from the burnt exterior and sweetness from the creamy custardy interior.
• Difficulty:This is绝对是最简单的芝士蛋糕我曾经做过。我告诉乔克先生，一个从未在他的生活中烘烤的人可以用这芝士蛋糕打动亲人！
• Baking:The cheesecake is finished baking in half the time compared to regular cheesecake! Bake at a higher temperature to achieve that rich, dark caramelized exterior surface, yet the center of the cheesecake is still jiggly.
• 时间：Mix ingredients, bake for 30-35 minutes, and chill. Fast and easy!

原料You Need

If you look up this recipe online, you will realize that most recipes are pretty simple and straightforward. They all have the following ingredients, with slightly different ratios according to the baker’s take.

• 奶油奶酪（费城，不是whippedcream cheese or reduced-fat)
• Sugar (Standard granulated sugar, I used organic cane sugar)
• Eggs (Large eggs, 50 g each without shell)
• Heavy (whipping) cream (36-38% fat)
• Flour (I used cake flour)

Some people would also add vanilla, lemon juice, and salt, and that’s it.

Overview: How to Make Basque Burnt Cheesecake

The full printable/written recipe with step-by-step pictures is below.

1. 预热烤箱至少30 minutes. Also bring the cream cheese, eggs, and heavy cream to room temp.
2. 逐渐将所有成分（一次）混合在一个大碗中。
3. Pour the batter into a cake pan and bake for 30-35 minutes.
4. Let cool completely at room temperature (about 2-3 hours).
5. Chill in the fridge, and enjoy!

Just 3 Tools You Need

1. 6英寸（15厘米）圆蛋糕锅

As it’s a relatively heavy dessert (2 blocks of cream cheese in this tiny cake!), I find this 3-inch deep6-inch round cake panwith removable bottom perfect for 6 people.

• A taller cake looks more elegant and pretty when you think about the per-serving size.
• It’s easier to sustain/control the creaminess when it’s small and tall (a flat cake will cook too fast).
• 如果您要烘烤超过6份，建议烘烤多个芝士蛋糕。
• If your cake pan is 2-inch deep, you need the parchment paper to stay up to sustain the cake batter.

The baked cheesecake will rise above the cake pan rim. As such, it is important to use a cake pan at least 3-inches deep.

If you like to use a larger pan (say 8-inch or 9-inch round), this recipe will create a short and shallow cheesecake. It will not produce the same rich and luscious texture.

You canmultiply the recipe by 1.5为了容纳3英寸深的7英寸圆盘，或multiply the recipe by 2to accommodate for a 3-inch deep 8-inch round pan.

2. Parchment Paper

You need parchment paper, not wax paper. Some parchment paper is wide (like one from Costco) but typical parchment paper is not wide enough, so use two sheets to cover the shorter side of parchment paper.

3.硅胶铲

您可以用一个古老的硅胶刮刀和一个大碗制作这种甜点。LaViña的原始芝士蛋糕是用勺子制成的！当然，如果有的话，您可以使用立式搅拌机，电动搅拌机或搅拌机。

This is an excellent recipe for any beginner to try.You can do this!

浓度：奶油与密集

One of the unique features of this Basque Burnt Cheesecake is the doneness. You can totally customize it according to your preference, whether it’s creamy, or creamy with an oozy ‘raw’ center, or a firmer texture, like the regular cheesecake.

To achievea creamy texture:

• Bake at a normal time in the oven.
• The cheesecake filling will firm up as it cools to create a creamy yet firm texture. You can serve once it’s at room temperature.
• If you chill, take out 30 minutes prior to serving.

To achievea firmer texture:

• 在烤箱中烘烤更长的时间。
• Chill in the fridge for a longer time.
• Take out 10 minutes before serving or serve it cold.

To achieve“原始”奶油质地:

• 将芝士蛋糕烘烤较少的时间。
• Chill overnight. To slice a cake nicely, refrigeration is necessary.

Read These Helpful Tips Before Making

我有一些提示可以分享我的考验和错误。最初，我真的很想使用常规烤箱（没有风扇）进行此食谱工作。但是，经过多次测试后，我意识到，使用无风扇烤箱实现理想的“燃烧”外观将是一项挑战。一旦我开始使用对流烤箱（带着风扇），我就可以立即获得漂亮的光泽棕色上衣。

预热烤箱

• 重要的是：将烤箱预热很长时间，因此烤箱很热。
• Use the对流烘烤（带风扇的烤箱）如果有一个。如果您只有conventional（常规）烘烤选项，将机架带到更高的位置。热量升高，因此上烤箱应该更热。但是，如果您的烤箱是最高的加热，请确保羊皮纸不会接触加热元件/天花板。

准备蛋糕烤盘

• Line your cake pan with parchment paper. Don’t skip this.
• 除非您的羊皮纸宽/大，否则双线以确保没有任何无衬底零件。
• In my recipe, I show you how I line my cake pan.
• Depending on the position of the oven rack, you can keep the excess parchment paper up or fold down, or trimmed. I fold down mine as I use a 3-inch deep cake pan that can support the height of the cake.

准备成分

• Make sure cream cheese, eggs, and heavy cream are at room temperature. Room temperature ingredients blend together very easily, creating a smooth batter. A smooth batter will yield a uniformly textured baked good. Cold ingredients do not incorporate together as easily.
• 当您将奶油奶酪压在碗上时，它应该很容易地不受阻力。另外，您可以用一半功率（50％功率）微波处理45秒。为了避免偶然加热奶油奶酪，以15秒的增量微波炉将其微波炉夹，然后按下奶油奶酪的中心以检查柔软度。
• After multiple testings, I find 100 g (½ cup) sugar is perfect for this cake.
• 将鸡蛋打入另一个碗中，然后搅拌均匀（而不是一次添加到奶油奶酪中）。我发现这对与奶油奶酪融为一体非常有帮助。
• For the flour, I use cake flour because it has less gluten and I typically use cake flour when making cakes. I assume all-purpose flour will be fine. Since I don’t want to introduce more gluten to the batter, I substitute some of the flour with cornstarch, making the cake lighter and less chewy. Flour or starch binds moisture in the cheesecake and holds the structure, but you do not want to introduce too much (it becomes firm). If you want to make itgluten-free, you can substitute the flour with rice flour.
• 美国人heavy (whipping) cream is 38 % fat.
• 我喜欢添加柠檬汁来减轻蛋糕和盐以增强味道。日本人不会在芝士蛋糕中添加香草提取物，也不介意豆腐。但是，从我过去收到的反馈来看，大多数人似乎更喜欢添加香草。如果您愿意，请这样做。

To Make The Batter

• 重要的是：防止创建肿块比摆脱肿块要容易得多。因此，当您添加每种成分时，将所有内容混合在一起completelyand彻底before adding the next. Press the spatula down in a rubbing motion to remove cream cheese lumps. Further steps go, the batter gets more liquid, which means it’s harder to get rid of lumps. So if you see any lumps, get rid of them as soon as possible.
• 重要的是：经常用刀子或偏移刮刀从刮铲中刮掉面糊。当您从刮铲上刮下大量的奶油奶酪时，面糊中的大块最终都会出现！
• 如果您仅使用硅胶刮刀，则面糊非常光滑，面糊中没有很多气泡。您可以在台面上几次点击装满面糊的蛋糕盘，然后在面糊中运行一个串，然后在烘烤前弹出。

烘烤

• It’s a fact: every oven is different, and this can ultimately influence the result of the cheesecake. Even if you follow my recipe to the T, you may not get the exact same texture as mine. I’ve used: convection (fan), middle rack, top, and bottom heat to finalize the best method for the cheesecake. Please use your judgment and close observation as you bake.
• Put the cake pan into the oven FAST. Don’t lose the hot air!
• Observe the color of the top surface while you check on your baking time. Sometimes, you may have to give up on the color as you can’t keep baking. Sometimes you have to reduce the oven temperature because your cake burns too fast. Like I said earlier, every oven is different, so test and adapt.
• I recommend NOT opening the oven (which loses heat) at all, and don’t worry about turning the cake pan. Avoid any hot spots and find an even heating spot so the entire cake gets cooked at a consistent temperature.
• 一旦您的芝士蛋糕在顶部取得了深色表面，请立即将其从烤箱中取出。给蛋糕一个摇摆以进行测试：中间仍然应该摇摆。
• 永远不要通过延长烘烤时间来煮芝士蛋糕（即使在30-35分钟后顶部不会变黑）。过度煮熟的馅料类似于凝结的鸡蛋，您无法修复它。

To Cool

• Let the cheesecake rest and set as it sinks down. It will continue to slowly bake and solidify with residual heat.
• 仅在蛋糕处于室温下才冷藏。热/温暖的蛋糕会破坏冰箱中的其他食物。

To Serve

• 在室温下食用它，以使其柔软，蛋奶馅，或在食用前从冰箱中取出芝士蛋糕30分钟，或将其冷食用以使其冷藏。
• 温暖你的刀with hot water. I fill a tall mug cup with boiling water and dunk the knife before each slice. Bring a towel or paper towel to quickly wipe the knife.
• Cut in one slice motion and pull out the knife so each slice of the cake has a clean cut.
• 如果您的蛋糕冷淡/冷，我可以建议加热a little in the microwave? We thought it brings out the flavor of the cream cheese and it’s actually very delicious!

FAQs

I can’t get the top to burn nicely. What can I do?

I can relate, and I really struggled with my oven too. What helped me are:

• Use the convection oven (as I mentioned earlier).
• 在较高温度下预热。我已经尝试将烤箱预热至最热的550ºF（290ºC），这似乎有所帮助。
• 在更高温度下烘烤。
• Bake at a higher rack as heat rises so the upper oven is supposed to be hotter. However, if your oven is top heating, make sure the parchment paper is not touching the heating element/ceiling.

我可以使用更大的蛋糕盘尺寸吗？

You canmultiply the recipe by 1.5为了容纳3英寸深的7英寸圆盘，或multiply the recipe by 2to accommodate for a 3-inch deep 8-inch round pan. You will need to increase the baking time, but since I’ve never tried it, I am not sure how long you will need to bake. As I mentioned in the post, I still recommend this 6-inch cake and bake two cake pans if you want to increase the serving size. It will take slightly longer to bake as you have multiple cake pans in the oven.

我的蛋糕在上面裂开。我能做些什么？

When I made my cake batter with a stand mixer or a hand-held whisk, the cake batter seemed to rise higher, sometimes unevenly, and then collapsed, which created some cracks. It seemed inevitable as more air bubbles were trapped inside. I’ve tried tapping the cake pan, popping the air bubbles, and resting the batter before baking, which seemed to help a little.

由于我仅使用刮铲，因此我根本没有开裂的问题。当我混合/混合成分时，我也看不到很多气泡，因此，如果这些裂缝困扰您，您可能想尝试使用刮铲。

如何获得光滑，闪亮的表面？我的看上去很起泡。

I baked a few cheesecakes with tiny bubbles on the surface before. I’m sure the batter in your cake pan had tiny bubbles before baking it too, or they rose while baking. Follow the same method I shared in the previous Q&A.

Why my cheesecake has a gooey, raw texture in the middle?

I assume you get the gooey texture even after you chill the cake. Then you have to bake the cake for a little longer next time. My oven doesn’t work the same way as yours, and I can only provide suggested baking time or baking temperature using my own oven.

将芝士蛋糕与闪闪发光的清酒配对

我们喜欢介绍我们的朋友的最独特的庆祝饮料之一是sparkling sake. It is quite popular in Japan and slowly getting more popular in the US.

If you haven’t tried sparkling sake before, the taste profile for sparkling sake is nothing like traditional sake. It’s sweet, fruity, and really gentle on the palate. It also has a much lower ABV than traditional sake (5% ABV similar to a beer).

We would recommend enjoying this cheesecake with a glass of sweet wine and we paired it with our favoriteMio闪闪发光的清酒(part of Sho Chiku Bai Shirakabegura series). The sweetness and the bright notes of the sparking sake complemented the sweet and caramel flavor of the cheesecake really well. The addition of tiny bubbles adding just a bit of texture accentuates the creamy texture as you sip on this delightful drink.

When we introduce our friends toMio闪闪发光的清酒, many of them surprised by what a fun and delicious drink it is. If you’re looking for a new celebratory drink to try and like sake’s depth of flavors, give Mio sparkling sake a try!

Where to Buy Mio

您可以在当地的亚洲超市和葡萄酒商店中找到Mio闪闪发光的清酒。您也可以从Takara Sake(21岁及以上）。

爱芝士蛋糕？您会喜欢这些食谱！

• 日本蛋奶酥芝士蛋糕
• 抹茶巴斯克芝士蛋糕（日式）

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