PARCHMENT PAPER LINED BAKING SHEET RECIPES

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BURNT BASQUE CHEESECAKE RECIPE | BBC GOOD FOOD



Burnt Basque cheesecake recipe | BBC Good Food image

Try this Spanish-style baked cheesecake with a burnished exterior. With crème caramel-style bittersweet notes and a creamy yet light centre, it's heavenly

Provided by Cassie Best

Categories     Dessert

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 15

Number Of Ingredients 7

butter, for the tin
800g soft cheese
225g caster sugar
2 tbsp plain flour
200g soured cream
4 medium eggs
2 tsp vanilla

Steps:

  • Heat the oven to 240C/220C fan/ gas 9 ensuring plenty of space above the middle shelf. Butter a deep 20cm, loose-bottom or springform cake tin. Lay two large sheets of baking parchment, one on top of the other, one sheet turned 45 degrees, so the corners point in different directions. Push the parchment into the tin, pressing into the corners and making sure plenty of paper is sticking out above the rim. Press the creases up the sides, but don’t worry about lining the tin too neatly – the grooves in the parchment give this cheesecake its characteristic look.
  • Tip the soft cheese and sugar into a large bowl or a stand mixer. Beat together using an electric whisk (or stand mixer) for a minute or 2, until the grains of sugar have dissolved – check this by rubbing a little of the mixture between your fingertips. If it feels grainy, keep mixing for another minute or so.
  • Tip in the flour, soured cream, eggs, vanilla and ¼ tsp salt to the bowl and mix again until you have a smooth consistency. Pour into your lined cake tin, scraping out every last bit of cheesecake mixture. Give the tin a sharp bang on the worktop to remove any air bubbles, then bake for 30 mins.
  • Once cooked, the cheesecake should be deeply caramelised on the outside and puffed up like a soufflé. It will still have a wobble when you shake the tin. Leave it to cool completely in the tin – it will sink as it cools. Chill for at least 1 hr before serving. Will keep in the fridge for up to two days.

Nutrition Facts : Calories 252 calories, FatContent 17 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 17 grams sugar, SodiumContent 0.4 milligram of sodium

BURNT BASQUE CHEESECAKE RECIPE | BBC GOOD FOOD



Burnt Basque cheesecake recipe | BBC Good Food image

Try this Spanish-style baked cheesecake with a burnished exterior. With crème caramel-style bittersweet notes and a creamy yet light centre, it's heavenly

Provided by Cassie Best

Categories     Dessert

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 15

Number Of Ingredients 7

butter, for the tin
800g soft cheese
225g caster sugar
2 tbsp plain flour
200g soured cream
4 medium eggs
2 tsp vanilla

Steps:

  • Heat the oven to 240C/220C fan/ gas 9 ensuring plenty of space above the middle shelf. Butter a deep 20cm, loose-bottom or springform cake tin. Lay two large sheets of baking parchment, one on top of the other, one sheet turned 45 degrees, so the corners point in different directions. Push the parchment into the tin, pressing into the corners and making sure plenty of paper is sticking out above the rim. Press the creases up the sides, but don’t worry about lining the tin too neatly – the grooves in the parchment give this cheesecake its characteristic look.
  • Tip the soft cheese and sugar into a large bowl or a stand mixer. Beat together using an electric whisk (or stand mixer) for a minute or 2, until the grains of sugar have dissolved – check this by rubbing a little of the mixture between your fingertips. If it feels grainy, keep mixing for another minute or so.
  • Tip in the flour, soured cream, eggs, vanilla and ¼ tsp salt to the bowl and mix again until you have a smooth consistency. Pour into your lined cake tin, scraping out every last bit of cheesecake mixture. Give the tin a sharp bang on the worktop to remove any air bubbles, then bake for 30 mins.
  • Once cooked, the cheesecake should be deeply caramelised on the outside and puffed up like a soufflé. It will still have a wobble when you shake the tin. Leave it to cool completely in the tin – it will sink as it cools. Chill for at least 1 hr before serving. Will keep in the fridge for up to two days.

Nutrition Facts : Calories 252 calories, FatContent 17 grams fat, SaturatedFatContent 11 grams saturated fat, CarbohydrateContent 19 grams carbohydrates, SugarContent 17 grams sugar, SodiumContent 0.4 milligram of sodium

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BURNT BASQUE CHEESECAKE RECIPE | BBC GOOD FOOD
Try this Spanish-style baked cheesecake with a burnished exterior. With crème caramel-style bittersweet notes and a creamy yet light centre, it's heavenly
From bbcgoodfood.com
Total Time 40 minutes
Category Dessert
Cuisine Spanish
Calories 252 calories per serving
  • Once cooked, the cheesecake should be deeply caramelised on the outside and puffed up like a soufflé. It will still have a wobble when you shake the tin. Leave it to cool completely in the tin – it will sink as it cools. Chill for at least 1 hr before serving. Will keep in the fridge for up to two days.
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This recipe is a detailed roadmap to making bakery-quality light, flaky croissants in your own kitchen. With a pastry as technical as croissants, some aspects of the process — gauging the butter temperature, learning how much pressure to apply to the dough while rolling — become easier with experience. If you stick to this script, buttery homemade croissants are squarely within your reach. (Make sure your first attempt at croissants is a successful one, with these tips, and Claire Saffitz’s step-by-step video on YouTube.)
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