Let me show you 2 ways to transform cake into delicious, creamy, and extremely simple Basque Burnt Cheese for the whole family to enjoy on weekends. Let’s cook together with TasteVN cooking right away!
1. Grilled Pineapple Cheese Cake
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Preparation
30 minutes
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Cooking
2 hours 15 minutes
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Difficulty
Easy
Ingredients for Grilled Pineapple Cheese Cake For 6 people
All-purpose flour No. 8 30 gr Unsalted butter 18 gr Cream cheese 430 gr Pineapple 1 fruit Sugar 103 gr Unsweetened yogurt 30 gr Chicken eggs 3 eggs Pineapple jam a little Filtered water 50 ml
How to choose delicious pineapples
- Color: you should choose fruits that are bright yellow from the stem to the tail, there may be a few eyes that are slightly green but it still has a certain sweetness.
- Shape: Pineapples that are round and short will have more flesh than those that are long.
- Pineapple eyes: Choose fruits with large, sparse eyes because this indicates that the pineapple is ripe and naturally ripened without chemicals.
- Fragrance: you can try smelling the end of the fruit, if it has a fragrant smell, you should buy it. Additionally, avoid choosing fruits that have a slightly sour smell like fermentation, as those pineapples are overripe.
- Pineapple crown: The greener the crown, the fresher the pineapple. Overripe pineapples will have a dry or brown crown.
- Touch test: Fresh, delicious pineapples will not be too hard or too soft; when you press your finger into it, there should be no sensation of denting.
Tools needed
How to make Grilled Pineapple Cheesecake
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Prepare the mold, preprocess the pineapple
First, use 2 pieces of aluminum foil to tightly wrap a 18cm round removable bottom mold. Then, wrap parchment paper around the inside edge of the mold and secure it with a clip.
Next, place this 12cm round mold into a larger round mold.
Cut off both ends of the pineapple, then stand the pineapple upright and peel it from top to bottom. After removing the skin, wash the pineapple and let it drain.
See more: 5 simple ways to peel pineapple
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Shaping the pineapple
First, place the pineapple horizontally and cut it into several round slices about 1 small finger thick, then use a small round cutter to remove the core.
Next, arrange 4 pieces of pineapple on a baking tray, then sprinkle a layer of powdered sugar on top and bake for 90 minutes at a temperature of 90 degrees Celsius.
After baking, cut the pineapple into small triangular pieces.
Tip:
- When the baking time reaches 45 minutes, remember to flip the pineapple before continuing to bake.
- Before baking the pineapple, you should preheat the oven for 10 minutes at 90 degrees Celsius for more stable oven temperature!
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Blending the pineapple juice
Chop the remaining fresh pineapple from step 2, then put it into a blender with 50ml of filtered water and blend until smooth.
Then, strain the mixture through a sieve to remove the pulp.
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Smooth cream cheese
Blend 430g of cream cheese until smooth, then add 30g of unsweetened yogurt and mix well.
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Beat eggs and sift flour
Put 3 egg yolks and 38g of sugar into a bowl and use a whisk to mix until the mixture is fluffy, turns ivory white, and the whisk leaves a ribbon-like trail (Ribbon Stage).
Next, sift 30g of flour into the bowl and continue mixing until the mixture is smooth.
Tip:
- To whip the eggs faster, you can place the bowl of eggs in a pot of warm water until the eggs reach a temperature of 40 degrees Celsius. Then, remove the bowl from the pot and proceed to beat the eggs.
- However, you should only warm the eggs to about 40 – 50 degrees Celsius; otherwise, it will cook the eggs and prevent them from whipping well.
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Mixing flour with pineapple juice
Place a pot on the stove, add the pineapple juice, and stir well over medium heat until it boils. When the water boils, continue stirring for another 1 – 2 minutes before turning off the heat.
After cooking, weigh to get exactly 280g of pineapple juice.
Next, pour the pineapple juice into the bowl of flour and stir well to combine.
Put the mixed mixture into the pot and continue to stir well over low heat until it thickens.
Then, add 18g of unsalted butter and stir well once more.
Finally, strain the mixture through a sieve into the cream cheese bowl, add 10ml of lemon juice, and mix well to finish.
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Mixing Flour and Egg Whites
Put 3 egg whites into a new bowl and use an electric mixer to beat at low speed until the egg starts to foam like soap bubbles.
Divide 65g of sugar into 3 portions, gradually adding each portion while mixing until dissolved. Beat each portion of sugar for about 30 seconds at low speed before adding the next portion.
When adding the last portion of sugar to the eggs, switch the mixer to high speed and beat the eggs until they are soft and fluffy, with a creamy texture, sticky, shiny, and smooth. Lift the whisk to form a stiff peak that bends downwards is the goal.
Note:
- Divide the sugar into 2 or 3 portions and add it gradually bit by bit. Avoid adding all at once.
- The egg whites should be at room temperature before whipping.
Divide the whipped egg whites into 3 portions, adding each portion to the cake batter and using a spatula to gently fold the mixture from the bottom up.
Bring the spatula down to the bottom of the bowl, lift the heavy ingredients up, and fold them to the side. Continue this process until the mixture is well combined.
Note: It is important to fold correctly to avoid breaking the small air bubbles; otherwise, the cake will not rise and become fluffy.
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Pour into the mold, bake the cake
Preheat the oven to 170 degrees Celsius for 15 minutes.
First, pour the batter mixture into a small mold, then arrange the grilled pineapple pieces on top of the batter.
Place 2 molds in the baking tray, pour boiling water into the tray, and bake the cake for 30 minutes at 160 degrees Celsius.
Once the cake is cooked, let it cool completely and spread a layer of pineapple jam on top to enjoy.
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Final product
The freshly baked pineapple cheesecake is fragrant, with a super soft, moist, and smooth cake base enriched with a bit of creaminess from the cream cheese, served with grilled pineapple topping, extremely delicious.
2. Burnt Cheese Cake – Basque Burnt Cheese
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Preparation
20 minutes
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Cooking
1 hour
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Difficulty
Medium
Ingredients for Burnt Cheese Cake – Basque Burnt Cheese Serves 6
Cream cheese 450 gr (Cream cheese) Sugar 120 gr Eggs 3 eggs Vanilla extract 3 gr Whipping cream 220 gr (Whipping cream) Cornstarch 7 gr
How to make Burnt Cheese Cake – Basque Burnt Cheese
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Mix sugar and cheese
450gr Cream Cheese to room temperature to soften, then beat with 120gr sugar until smooth. Stop when the mixture is creamy and the sugar is completely dissolved.
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Mixing Ingredients
When the sugar is completely dissolved, add 3 eggs and beat at a low speed, adding each egg one at a time to blend them together, then add 7g of cornstarch, 3g of vanilla extract, and finally 220g of whipping cream.
Use a whisk to mix thoroughly or use a hand mixer on the lowest setting to combine all the ingredients until the mixture is slightly thickened.
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Baking the Cake
Before starting, set the oven to bake with both top and bottom heating elements at a temperature of 150 – 160 degrees Celsius for about 15 minutes.
Line the mold with parchment paper, making sure to press the folds so that the paper sticks evenly to the sides of the mold, then pour the cheese mixture in.
When the oven reaches 150 – 160 degrees Celsius, place the cake inside and bake for about 45 – 50 minutes. After baking, take the cake out; the top of the cake should be dark brown, and the inside should be soft and creamy. Let the cake cool completely and refrigerate it; the cake will taste better when served cold.
Tip:
- Avoid using butter to grease the cake pan as it can stick tightly to the mold when chilled, making it hard to remove.
- After baking for about 30 minutes, reduce the temperature to 100 degrees Celsius to prevent the cake from burning.
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Final Product
The final product is a cold, fragrant Basque burnt cheese cake. The cake has a bitter flavor on the outside from the burnt layer and a lightly sweet, creamy taste from the smooth cream cheese inside the white cake.
Tips for preserving Cheese Cream and Whipping Cream for a long time without spoiling:
- To keep cream cheese fresh for a long time, when using, you should use a clean knife or spoon to cut, then tightly wrap the leftover cream cheese and place it in the refrigerator’s cool compartment. If the cream cheese has frozen, add a little sweet fresh milk to the cream cheese, put everything in a blender, and blend until smooth to use as usual.
- Whipping cream is fresh cream, so it must always be stored in the refrigerator’s cool compartment. After using, you need to quickly clean any cream that sticks to the lid, close it tightly, and wrap it in a plastic bag. Place the cream container in the refrigerator’s cool compartment, absolutely do not store it in the freezer because it will cause the cream to separate. At that point, the maximum preservation time for fresh cream can be from 5-7 days after opening.
See more:
With 2 recipes for making burnt cheese cake on TasteVN, we hope you will succeed with your cake!
*Refer to images and recipes from the YouTube channel Cooking tree and Boone Bake
