A page from the recipe planner - Basque burnt cheesecake

 

This week's page from the recipe planner is Basque burnt cheesecake - possibly the world's easiest cheesecake. :)

I'm used to making traditional New York cheesecake which involves making a biscuit base, baking in a water bath, cooling in the oven with the door slightly ajar, cooling on the table till room temperature and an overnight refrigeration before one can even cut into it. 

The Basque burnt cheesecake is a one bowl, one whisk and baked within the hour cheesecake...which can be...*wait for it* eaten at room temperature! :)

I've made this enough times to have tweaked it to my preferred doneness - soft and gooey on the inside and a bit custardy on the outer edges of the cake. :)

It is ONE of those baked goods that looks terrible...

Mum, "Oh dear, did you burn your cake?"

And everyone avoids taking the most "burnt" piece on their first try...but later realizes that the "burnt" (caramelized) ones are much more yummy. *LOL*

Have you tried Basque burnt cheesecake? I like mine chilled because it tastes like ice-cream. :)