Raspberry Basque Burnt Cheesecake



Hello friends!

I made Basque Burnt Cheesecake but it was not perfect. As I was remaking the cheesecake to refine the recipe, I thought of my mom who LOVE to make us Blueberry Cheesecake during Hari Raya. It was SO GOOD. The cheesecake is creamy, soft and the blueberry was oozing from the inside! I miss the taste!

To my delight, I have a raspberry filling that I haven't open yet. So I thought, why not? I could incorporate the raspberry in my basque burnt cheesecake! Honestly I didn't know how it would turn out but I am SO HAPPY that it turn out SO GOOD, you can't possibly stop eating and definitely 1 slice is never enough!

This cheesecake is so easy to make, and it bakes on a very high temperature then only you will get it burn on the outside, but still so soft and creamy on the inside, and not to mention, raspberry filling oozing out from the slice!

Here's the recipe:

Raspberry Basque Burnt Cheesecake
Adapted from Taste Australia & Bon Appetite

Ingredients
600g cream cheese
1 & 1/4 cup castor sugar
4 large eggs
300ml whipping cream
2-3 pinch of salt
2 tsp vanilla essence
1 tbs all purpose flour
(optional)
1 cup raspberry filling
1 cup fresh raspberries for garnish

Method
Prepare one 8 inch x 3 inch height baking tin, spread thin marjerine/ butter on cake tin base and sides. Lay baking paper on the tin, left overhang baking paper about 5-10cm. Preheat oven to 200c.


1. Beat together cream cheese and sugar until smooth and combined. Scrape sides as you go and continue beating.
2. Add in 1 egg at a time, beating in medium speed until combine. Repeat for all eggs.
3. Add in whipping cream, vanilla essence and salt. Mix well.
5. Add in flour and mix until combine.
*** You can stop at this stage and proceed to baking a lovely Original Basque Burnt Cheesecake or proceed if you want to bake Raspberry Basque Burnt Cheesecake.
6. Pour 1/3 batter into cake tin. Scoop 6-8 spoons of raspberry filling (using 1/2 tbs spoon size) and drop onto cheesecake. Gently make swirls using offset knife. Pour another 1/3 batter. Scoop about 4-5 spoons of raspberry filling and drop onto cheesecake and gently make swirls. Finally pour last 1/3 batter. Drop about 6-8 spoons raspberry filling and make gently swirls.
7. Bake for 60-65 minutes in preheated 200c oven.
8. Let the cake cool & chill inside fridge for 4 hours before taking out from the cake tin.
Enjoy the dessert!!



Additional Info
1. All ingredients must be at room temperature.
2. I am using Tatura / Anchor / Philadelphia cream cheese. It is fine to use other brands than these, as long as it is a cream cheese for baking, not savoury. Savoury cream cheese is for cooking, it is very salty. You don't eat a salty cheesecake.
3. I am using Anchor or Paul's whipping cream. You can use other brands as well if Anchor or Paul's is not available in your local baking store.
4. I bought raspberry fillings in local baking store, I got mine from Bakewell Taman Melawati, KL. I am not sure if other baking store sells this as well. As far as I know, Bake With Yen and Bagus don't have it!








That's all I guess, I hope you will try it. And if you do, do tag me on instagram @schonebacker or on my Facebook page. I'm looking forward to it!! I hope you will love this recipe as much as I do.  Any questions just drop on the comment below, or email me at schonebacker27@gmail.com . I'm happy to help.

Love,
Muna



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