Burnt Basque Vanilla Cheesecake | Glutenfreewhisk

 Oh my God! I cannot believe I have really created this beauty. And I am proud to mention that each ingredient is homemade. Meaning the cream cheese and the mascarpone cheese are all homemade. I still cannot believe that I have made this burnt Basque cheesecake. And I am so happy to share this recipe. This vanilla Basque cheesecake recipe has egg in it because I wanted to follow the recipe so that my end result is great as this was the first time I am trying burnt Basque cheesecake. But I am sure after the success of this recipe I will be sharing a flavored and an egg free version of the recipe soon.

Making mascarpone cheese at home was not a very difficult task. Though it does require patience because you have to drain the water out before use. All you have to do is take fresh cream, heat it up and add lemon juice to it and your homemade mascarpone cheese is ready. Use a muslin cloth to drain the water out and the white mass is your mascarpone cheese at home.

Similarly, to make cream cheese at home take milk, cream and lemon juice, it will curdle. Strain it using a muslin cloth and the end white mass is cream cheese at home. Make sure you drain all the light out properly with patience preferably for minimum of 4 hours. I did it overnight because I had all the time. The recipes for both homemade mascarpone and cream cheese are easy and trust me if I say you don't need a temperature checker or a food thermometer to make the temperature rise to 84 degrees because I didn't use it and my mascarpone turned out to be great. If you cannot do it, show the video to your mother and her skill and experience will do the job. 

There are few things though that I would like to mention even if you are making the mascarpone and cream cheese at home a day prior and refrigerating it. Make sure you are using every single ingredient the next day at room temperature. This is very important step. Take everything out of the refrigerator heavy cream, cream cheese, mascarpone cheese, eggs, hung yogurt everything has to be at room temperature. Another thing is according to my experience even baking this at 200-degree Celsius the burnt layer on top was not coming and out of 40 minutes in my timer just 10 minutes were left. So, I changed the heat setting from evenly distributing to only top distribution and within minute the burn layer was achieved. I don't know whether this was my oven thing or if I missed something out. But my burnt Basque vanilla cheesecake was wobbly in the center and burnt from top when I took it out of the oven.

And the final thing is more patience as after taking it out of the oven, removing the water bath and cooling it on a cooling rack you cannot demould it. You have to refrigerate the whole thing after removing it from the water bath and cooling it. It has to be nice and cold before you start demoulding it or cutting it. For cutting use a hot sharp knife to get smooth sides but a normal knife also did the work for me. I get to lick the extra from the knife, so it works for me both ways.

My recipe for vanilla Basque cheesecake is obviously gluten-free as I am using arrowroot powder instead of maida or corn flour. I have used arrowroot powder in another amazing cheesecake recipe of mine that happens to be gluten-free, no-bake coffee and chocolate cheesecake that is a beautiful and a quick cake recipe. Blueberry Basque burnt cheesecake, mango Basque burnt cheesecake, pistachio Basque burnt cheesecake are all great flavors that people are making and I would like to try them myself soon and this time I will be sharing an egg free recipe of Basque cheesecake.

For another cheesecake recipe that is healthy and is made with tofu check my gluten-free lemon tofu cheesecake recipe with gluten-free biscuit base layer that is made using my sugar cookie recipe.

If you love cheesecakes but follow a gluten-free diet, then these gluten-free cheesecake options will be perfect for you. Being gluten-free with a sweet tooth can be tough when you are living in a small city then you naturally become good at baking because you have to. If you don't want to make your own mascarpone cheese, then you can use RRO dairy mascarpone cheese and for cream cheese option you can choose between RRO dairy cream cheese or Philadelphia original cream cheese pack of 2. I personally don't like burning a hole in my pocket when I can frugally make my own cream cheese and mascarpone cheese at home.

Happy baking and indulge!

INGREDIENTS -

250 gm hung Greek yogurt

2 eggs

5-6 tbsp arrowroot powder

Vanilla seeds from 1 vanilla pod

powdered sugar, as per taste

300 gm Mascarpone cheese, homemade

500 gm Cream cheese, homemade

100 ml Heavy whipping cream

METHOD - 

1. Pre heat the oven at 200-degree Celsius. In a bowl whisk the eggs using and electric hand beater and set them aside. In another bowl beat some homemade cream cheese until soft and creamy. Add mascarpone and hung Greek yogurt to it and beat them as well until everything is smooth and combined.

2. In a separate bowl beat heavy whipping cream to soft peaks. You don't want stiff peaks just soft airy peaks.

3. Now take powdered sugar and rub fresh vanilla seeds with it. The color of sugar will start to turn pale yellowish. Add this to the whisked cream cheese, mascarpone cheese bowl. Lightly fold it. Now add the arrowroot powder and fold it again.

4. Finally, add whipped heavy cream to this cream cheese mascarpone bowl whisking regularly and finally add the beaten eggs slowly and beating the mixture regularly.

5. Once everything is combined. Prepare the water bath. Apply aluminum foil around the cake tin at the base. And line the cake tin with butter paper on the inside.

6. Pour all the batter in tap it for it to even out and place the cake tin in the water bath and bake at 200-degree Celsius for 40 minutes.

7. For the last 10 minutes change the heat mode of oven to top so that you get that burnt layer.

8. Take it out of the oven. Remove the water bath and allow it to cool on a rack. Refrigerate for 24 hours.

9. The next day demould it, remove the butter paper. Slice with a hot knife and indulge.

Note - Read the description above for more tips and information. All the ingredients should be at room temperature before starting to bake.

Check the full recipe on YouTube (Gluten_free_whisk) - Vanilla Basque Cheesecake recipe.

Burnt Basque vanilla cheesecake | Glutenfreewhisk