Rating: 95/100 ⭐️⭐️⭐️⭐⭐
In this post, I’m going to be reviewing the recipe for Basque Burnt Cheesecake developed by Molly Baz from the BA test kitchen.
The whole process of mixing all the ingredients took around 20-30mins and was very easy to follow along. I also didn’t have a stand mixer at the time and was able to substitute my hand mixer in its place with no problem at all.
This is cheesecake after one hour of baking at 400F. It was quite jiggly (I should have included a gif/video, next time…)
Cheesecake cooled down at room temperature.
This cheesecake is definitely a crowd-pleaser. If you’re wondering, no, I did not eat the whole thing. I’m not a monster lol. I brought it into work to share with my coworkers. Anyone that had a slice had nothing but amazing things to say about the cheesecake.
The flavour and taste are a mix between one of those light fluffy Japanese cheesecakes and a traditional NY cheesecake if that makes sense. Huge cream cheese flavour 👌! I was also surprised the cheesecake came out pretty dense I thought it would mimic light and fluffy Japanese cheesecake.
Please give this recipe a try you won’t regret it!
If you have any questions hit me up on twitter(@marcusykt) or leave a comment on this post.