SUPER EASY Burnt Basque Cheesecake Recipe | Cupcake Jemma Channel
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- Опубліковано 7 жов 2020
- Do you get scared of baking Cheesecakes? Well fear no more! This Basque style cheesecake is all the things we usually avoid - it's BURNT, it's CRACKED, it's SUNK... and its utterly delicious! Invented in the Basque country this Cheesecake has no biscuit base, instead you get the slightly crisp texture and amazing caramelised flavour from the burnt crust. If you prefer a slightly looser centre feel free to bake for around 40-45 minutes rather than the 50 minutes as stated in the video.
In other news....OUR SOHO STORE IS OPEN! We are SO happy to be back! If you're in the area or planning a trip to London please be sure to pay us a visit!
www.crumbsanddoilies.co.uk/pa...
Keep tagging us in your photos, we love seeing what you're baking! Use the tag #cupcakejemma on Instagram so we can all see and share your pics!
Happy Baking! x
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8" Cake Tin
600g Cream Cheese at room temp
225g Caster Sugar
4 Eggs Pinch of Salt
300g Double Cream (heavy cream)
1 tsp Vanilla Extract ((Get yours here cupcakejemma.com/collections/... ))
40g Plain Flour
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Steps in case anyone needs them 😊
1. Preheat your oven to 200 C/392 F
2. Double line an 8 inch spring form or cake tin with parchment.
3. Whip the cream cheese for 2-3 mins on a medium speed in a stand/hand mixer
4. Then gradually add in the sugar and mix for another 2-3 mins until a gloopy texture is formed
5. Now add in the eggs one at a time, allowing each egg to combine well with the mixture.
6. Add a pinch of salt.
7. Now pour in the double cream gradually and mix for a minute or until combined.
8. Add the vanilla extract and mix again for a minute.
9. Sift in the flour and using a spatula, mix well until the flour combines with the wet mixture.
10. Pour the mixture into the tin and bake for 50-60 mins
11. Once done, allow the cake to cool for 2 hours or overnight in the fridge.
Thank you 😊
Thank you 👍🏼👍🏼🙏🏼🙏🏼🥰🥰
Thank you 😍
Thank you 😚
Is this with fan or no fan?
Huge congrats on 2M with extra kudos to Sally, who has long carried this channel on a ray of sunshine!
THANK YOU SO SO MUCH :D xxx
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😋❤
Lea Libranza llllk mnhdwqwsdb
@@gemmamontgomery1028 mam pasensya nagluko ang cp ko sa typing minsan ok naman tulad now mmaya kunti ang hirap kasi pg touch screen lalo pglagi nahulog nakailng bagsak na mkapgtype ako i off ko muna sori ulit .:(
Anyone else nervous with Sally hanging over the oven door? Move away lady, don't get burned! You're a national treasure!
HAHAHAHA yeah we were the same when editing this thinking OMG so so close to the oven ahahhahaha
Me too! I was worried about her hand like only 1 inch from the oven
I was like OMG! 'Your elbow!'
@@mindfulbaking Yeah, I was watching your forearm and your elbow! It really looked like you grazed it, so I figured it was cooled or something. I had no idea!
I came to the comments looking for this!! She touched her elbow to the oven-door
About time you hit 2 million
Congratulations Jemma
Thank you Sally for keeping up with the videos and recipes for us!
I tried this recipe yesterday without having any high expectations - since it was my very first time making burnt basque cheesecake; and to my surprise, my entire family (who are not big fans of cakes tbh) ABSOLUTELY LOVED IT!!! now they want more! lol
thank you for sharing this recipe Jemma & Sally! much love from Malaysia
pan size?
Hello Hana, what was the heating type? i mean, do you use top & bottom heat + fan or no fan? Thanks!
Hey.. do you Bake on 200° as well?
@@androw5342 best is 8”. For half recipe, 6” tin.
Tip from the Basque Country:
Don't keep it in the fridge; cold ruins the texture, the consistency and therefore the flavor.
If you want, store it in the fridge, but take it out beforehand and consume it at room temperature.
Anyway, this cake doesn't last long enough to have to keep it refrigerated...
Sally, you always have the biggest smile on your face in every video I've watched of you. You're such a natural on camera and an absolute joy to watch! Please don't ever stop making videos on this channel! This cheesecake is on the menu this week 😍 cheesecake is my favourite dessert ever!
It's always a pleasure to see Sally! She's amazing!
:D thank you
I can watch her all day. She’s just the sweetest and you can see how much she loves what she does. 😊🍰 this looks so delicious!
Thursdays are now my favourite day of the week thanks to the C&D team and of course the wonderful Sally in producing these awesome videos 😊 I’ve learnt so much since March when I started following you! Thankyou for inspiring me and filling me with confidence! 2m subscribers...just wow! 🙌🏻 massive achievement! Well done!
Congratulations on 2M subscribers!!! Your channel is the reason I started to get into baking and planning to open a small business in a couple of years. Sally, you are amazing and love watching your videos. You seem to always be so happy and look like you are genuinely loving what you are baking. It lifts my spirits and just what we need when we are still going through this virus!!! I am definitely trying this recipe this week and will report back. Thank you for your amazing work!!
Congratulations Jemma and the Crumbs and Doilies team on 2 million subs!
You gotta celebrate that with a special recipe like this one!!!
EEEE YAY!!!! thank you x
I just love that she uses exact measures for every ingredient. It’s so much easier to get the same result when I can actually use the same amounts. I have already made the cheesecake once and it got beautiful.
I absolutely love cheesecake in general but since trying the burnt basque cheesecake it has become my all time favourite way of making it. So creamy and delicious. Can’t wait to give your recipe a try 😍😋
Sally is such a natural! Love the background music for this video
Love this recipe and so does everyone who tries it! Thank you for making such an easy-to-follow video!
Yes! Finally, thank you Sally for sharing your recipe ❤️❤️
This is not only my first ever burnt Basque cheesecake recipe that I tried at home but also this is the first ever burnt Basque cheesecake that I tasted and there was no going back after that. Can't thank you enough. The ONLY perfect recipe people need! I played with sugar quantities and results are always amazing 😍🤩 ❤
It works. My family loves it. 10/10 highly recommended for beginner bakers
Congrats on 2 million that’s so amazing! I love watching your channel!
Congrats on 2M subs guys! Ive been following this channel since it was like only 100K+ n also Jemma is one of the reasons i started my own small homemade bakery business. I just wanna thank you for all the tips, masterclasses n recipes. One day! One day guys! i will visit you in London.
Geez! What a coincidence. Got mine chillin on the fridge for about 5 hours now. Can't wait to eat it whole. Yep! No slicer. Just my fork and my basque. lol
Do we need the heavy cream to be cold or room temperature?
@@anamkhan4262 eh I just think room temp
I don't think it matters
Vandana Jirafe thank you ☺️
@Anam Khan whenever i make basque, i used ingredients straight from fridge. I like it all cold.
Duchess Heizl okay, thank you so much for your help :)
Yeah...finally, it's cupcake Jemma version. Tqvm for sharing the recipe, Sally ❤️❤️❤️
Congrats on the 2 M, Sally you're a gem. Jemma is lucky to have you in her team. ♥️ from 🇨🇦
Thank you!!! Xx
I can’t wait to try this. I usually do New York cheesecake, not having to make a crust, allowing caramelisation. YUMMY!!!😍
im not surprised youve hit 2 million!
you all have an amazing and very magnetic personality!
congrats!!
Thank you! x
Love your happy disposition, Sally! I always enjoy watching your videos. Thank you! Much love from Toronto Canada 🇨🇦❤️
I love you Sally and Jemma! Your videos make me happy 😆❤️
Yeay! Finally, my fav cheesecake. Thank you! Love yall so much 🥰
I'm a big fan of cupcake jemma. Keep up those delicious clips coming in. Love watching it.
I knew it was this recipe! I saw the Instagram post really late yesterday, around midnight, but I got the answer in one go! NICE 👍
Hey Jemma! Tried making this today and it turned out to be amazing! Thanks for the recipe!
Im here as a Basque myself, and I am loving this
Lovely to hear the buzz of people and life around you. Life resumed... a little. 😊
I tried it today & turned out great. Many thanks for the well guided tutorial ❤️
I made it 4 times and it’s AMAZING 😍😍❤️… for me … I used a sieve when I poured the batter in the tin … it removed the lumps and it came super silky and tasty 😍…thanks a lot for this amazing recipe ❤️🌸
Lots of love and congratulations on 2M subs....love to Sally who is holding the castle perfect out there..and of course Jemma is big inspiration for my baking. Thank you and lots and lots of love from other side of world. Keep growing more happy and success. 🥰😘♥️
THANK YOU so much xxxx
Hand down the best cheesecake ever!! Recipe is just perfect 🤌
I made this and after two hours of cooling gave it a try.I thought it’s okay but I wasn’t thrilled with it. Although the next day after it had been in the fridge close to 20 hours it was a different cheese cake and it was delicious..it was so good I’m making another one today. I also cut the recipe down to fit a 6 inch pan and it worked out great.
How do I cut the recipe down to fit a 2lb (900gm) loaf tin?
@@yummyyumm3448for my 6 inch springform pan I just used 2/3 of the recipes ingredients and to adjust the 4 eggs,I used 2 plus 1 egg yoke.
My 6 inch springform pan holds approximately 4 cups(950 grams) so that’s very close to your 900g loaf tin. The draw back with a loaf tin is they are deeper and you don’t have as much surface area. So, you would have less of the burnt topping. It also might be a little harder to remove from the pan..
@@27kjh thank you so much for replying. Just one more thing, what temp and how long should I bake it for?
@@yummyyumm3448 I would do about the same temp and time as she does…if I can remember mine was done about 10 minutes earlier than hers because it was smaller. Just keep an eye on it though you would want it to be softer in the middle and the sides a bit stiffer when it’s done. Don’t forget to line it with parchment paper so you can get it out of the pan.
This recipe is so great!
Real foolproof and it's super tasty!
Thanks!
This looks delicious. Love watching Sally.
I tried it yesterday without any high expectations because it's my first time baking cheesecake and, let me tell you, it was the best thing ever!!! My best friend loved it (her birthday cake).
Thank you for a straightforward recipe 😋
I am seeing this pastry everywhere lately! I have to try it! 😍😍😍
My favorite baking channel all your recipes are perfect 💗💗
Sally you did it again ! Great video great recipe great smile! Thank you once more and congratulations for the 2 million I wish they become many many more! You guys certainly deserve it!!!
Thank you x
Such a joy to watch you bake. 😍
Had this many years ago fir the first time while I was in France in 2002...almost 18 years ago! I make it at home now.....it’s nice to see your version of this amazing cheesecake 😋!
Congrats on your re-opening!! And thanks for this recipe! Looks so yummy and easy to make! Running out to get ingredients to make one too! All the best from NYC! 💖🙏🏻
I've tried this recipe and added some yoghurt to achieve that tangy-sweet taste!! my boyfriend and family loved it! ❤ So yummy ♥️
I really like your baking Sally thank you
I had one in Spain last year and have been looking for the recipe ever since (I did not know the name), so I’m trying this as soon as possible! 😍
I wish I lived in London I would visit the shop. I bought a Kenwood kmix with a glass bowl. The nut at the bottom of the bowl broke, I spoke to the company who I bought it from they put me through to Kenwood they sent me a metal bowl it is smaller than the glass bowl but much better as it doesn’t have a nut to break. I found another company online where I could buy a nut so now I have two bowls so it is a win. Thank you all for the review you did on youtube I love my kmix !!!!
This looks DELICIOUS. And omg I was so scared Sally would burn her elbow with the open oven 😂🙈
Haha me too when I watched it back, oops!
@@mindfulbaking pretty strong arms holding that cheesecake 💪💜
Saaamee 😄😄
She probably has asbestos skin by now 😂 🤣
@@arnie3631 😂😂😂
I love how she cut into that like she had never seen a cheesecake before. That’s true love.
Loooks amazingg!! Gonna try it out soon!!!
Who knew burnt food could look that good and taste so yummy!!! Well, Sally is magic so, everything tastes good when she makes em!! ♥️♥️♥️
:D xxx
Sally's taste testing made me smile.. wishing for a taste of that cheesecake as well..
Yummm! Also happy 2million!!! xx
Gorgeous and the cheesecake looks great too
Thanks for this amazing recipe and the cake looks so tempting! I can't wait to give this a recipe my own twists and introduce to all of you!
Can't wait to bake this!! It looks amazing
This turned out so good! ❤
I'm already excited about making this!!!!
I also made this cheesecake several months ago. It has become my favorite kind now!
I made this cheesecake yesterday and OH. MY. GOD. It was the BEST cheesecake I've ever made!! Thank you so much, Sally, you're a genius!
@@guavee Hey! I baked it with the fan on :)
it's in the oven right now and I have Very High Hopes😆😍😍😍 thank you so much, Sally!!
CONGRATS ON 2 MILLION! YOU GUYS DESERVE THE WHOLE WORLD!
Thank you! X
After I found out your recipe , I had already made two times this bunt chesse cake . Really amazing and my Mom love so much your recipe .. and big thanks to you ..
Happy 2 Millions Subscribers Jemma and team!! 💐🎉🥂
Thank you! X
Sally Dells woaahh!!!! Hello Sally!! I’m a fan deom the Philippines!! 🥰💐
It's looks like the most of my "classic" cheesecake. Burnt, sink and crack... :)
Came to the comment section to say exactly that 😁
This is one of those first recipes I guess right on your questionare!!! Also it loooooks soooo good !!! 🤤🤤❤️
2 million subs! Woot! 🥳 This cheesecake has changed my opinion of baked cheesecakes for sure! 😍
Wooop wooop are you here to fend off the trolls? MY HERO! 😘
True, easy and delicious, i've baked one and added homemade melon ice..
Looks amazing...I'm gonna try tonight...NO...not tonight...this Saturday..BTW you're comforting to watch and listen to...
What an amazing presenter.... Very real, passionate and likeable
Hi
I love these vids
Cupcake Jemma is my role model
And Sally is Amazing!
And cangrats on 2 millon subs!
Love from South Africa
Libby💕
Thank you thank you thank you xxxx
The most perfect imperfect cheesecake! ❤️❤️ Sally!
I have made this burnt cheesecake yesterday. This is my second time to make it. The cake is super easy to make and only spend less than half an hour to prepare excluding the time of baking and cooling down. To create a crispy caramelised layer on top of the cake, I sprinkle few teaspoon of caster sugar on top of the batter before put into the oven. The result is great and the cake with burning effect look.
Thanks Sally for your fantastic recipe.
size pan?
No way i just made this an hour ago! If only knew your recipe before... I'll be sure to make it next time 😊
I love your vids!
I just want too thank you sooo much! You really inspired me to start my own channel ❤️❤️
hello cupcake jemma loving a other bake i am loving the cheesecake it looks so so yummy lots off love xxxx
2 million subscribers! Finally!!❤️❤️❤️
Congrats on the 2M!!!! I have made burnt cheesecake for so many times this past few months cos it is really easy. Going to try this recipe the next time I make it which is tonight 😂
😍😋oh my delicious cheese cake !!👏💕....looks so yummy. Thanks super chef Sally. Am so drooling!
just made this and it is SOOOOO GOODDDDD
Thank you for sharing your recipe! Just made mine today🥰❤️
Made this today and it was soooooo delicious! I love NY Style cheesecakes and have no problem making them perfectly without cracking but I wanted to know what the difference would be in taste between the two. All my family members loved it and thought it tasted like a custardy cheesecake and although I love eating the crust in my regular cheesecake, we didn’t miss there not being a crust at all. My adult son thought it would pair nicely with just a slight drizzle of raspberry coulis and a couple of fresh raspberries but it was still delicious just on its own. Thank you for sharing this great recipe!!
I made it and its amazing. Thank you.❤️
I luv this recipe so much, New York cheesecake was my favorite but this 1 is #1 & the New York is #2, & we luv u in my house, I only bake ur recipes & I bake every day, literally everyday, from Cleveland, Ohio
I am converted- a huge fan! Talented and like a fresh morning breeze!
I tried this recipe twice and it's moooore than yummy 😋 My family asked me to do it again! It's better than the ones I tried in cafés and restaurants.
This is the best burnt cheesecake recipe I have ever tried and I stick with this since then
Visited the soho store last weekend when I was in London and got the biscoff cookie and milk cereal cupcake and they were sooo good. Also got my cupcake jemma oven mitts, can't wait to visit again in the future
I tried baking this for my birthday and so happy with the result- yummy! 💙
size pan?
@@androw5342 8 inch
I'd not heard of Burnt Basque Cheesecake before, but I'm definitely going to try it! If it tastes like I'm imagining it I'm already a fan!
I love it😍 thank you for recipe 🌹
Yum! I am going to make this 😊 thank you for the recipe
Thank you for the cake recipe, it was very tasty. Thanks again😘😘
Lovely....my favorite. Will try preparing it.
I am a weirdo that loves all my food burnt. Meats, bread, etc... I am also a lover of cheese cake so finding this recipe is spot on for me! Thanks for showing how easy it can be to make a cheese cake!
That is a thing of beauty! Boy oh boy am I looking forward to giving this recipe a go (I love NYC cheesecake). What’s not to love. Thanks for sharing Sally