Burnt Basque Cheesecake | Super Easy 1 Minute Recipe Video

How to make the most decadent and easy Burnt Basque Cheesecake. This is a foolproof method
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In this new short series, I will show you my favourite super simple recipes that are easy to follow and recreate at home. Remember to SUBSCRIBE and hit the BELL BUTTON to know when my next video is coming out!
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[ TOOL USED ]
6" x 3" aluminium tin
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Egg separator:
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Let me know if you have any questions down in the comment sections below! Happy to help troubleshoot!
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[@MeronPan4]

Looks good, but as someone has already commented it's best to crack and integrate each egg one by one. Also, once it's done you should let it cool down completely about 4-5h and then chill it in the fridge until next day. For the best flavour take it out of the fridge 1h before serving. It even tastes best on the 3rd day!

[@Lasturner]

Yeah, I totally agree with this. I couldn't wait obvs and had a slice about 2/3 hours after making. I was disappointed, tasted bland. So I gave it a second go a day later, and it was way better. The day after that, it was even better again. It's definitely worth waiting a couple of days before having a slice.

[@MeronPan4]

@@Lasturner it's crazy it makes such a difference! haha

[@haleyt3754]

What difference does it make to do the eggs one by one? That’s so crazy such a tiny thing can make the end result so different!

[@mushy470]

I don't think it matters. It's probably just safer in case you get egg shell in it​@@haleyt3754

[@ryanluchycalina344]

Yeah, cheesecake taste better when you chill it overnight

[@princesmenor24]

wow that was short and sweet, amazing thank you!

[@justsomeone665]

400 gr cream cheese, 100 grams sugar, 3 eggs, 300 ml double cream, 15 grams flour, 5 grams cornstartch

[@lamaalmohassan2966]

Thank you !

[@hachitechplay]

* +5gr Vanilla Extract (1tsp)

[@unom8]

Sad to see the creator couldn't be bothered to include this in the description alongside the affiliate links

[@Wintersun100]

Can you please tell me how many cm the cake tin is?

[@Tome1cafezim]

@@Wintersun100ela colocou na descrição do vídeo: 6” x 3” ( no Brasil não usamos essa medida, então não faço ideia de quanto seja isso em centímetros)

[@Bella18284]

Me and my mom made this today! Ty for the recipe Mai❤!

[@JeannetteValenc1a]

Looks so yummy ❤

[@user-wu7ji5uk6r]

Thank you for making the ingredients easy to find!!! You didn’t make me travel the entire internet to find it like others had done.

[@JaylaStarr]

At this point when I find a recipe I like I just ask ChatGPT it’s been working so far lol

[@DurvalLacerda]

Zest a bit of lemon on top and it's perfect!

[@michaelstanojevic7711]

DELICIOUS. just made it last week and all we loved it ❤

[@Bella-uf2oy]

GUYS I made it w/ heavy cream same measurements ITS so easy and SO good thank you I will forever keep this recipe ❤❤❤❤

[@gottabesent]

UR MY SAVIOUR OH GOSH THANKS i literally do not know where to find double cream and im definitely not making it myself so thank u for making sure heavy cream works

[@saraw1302]

Have u try it with maple syrup instead of refine sugar ?

[@Bella-uf2oy]

@@saraw1302 nope, but if you are going to do that, I hope you the best of luck 🤞

[@hummy7057]

​@@gottabesent heavy cream and double cream are the same thing 😭

[@MrMeanstreek]

Loved it

[@theswagonborn4164]

Found something to do this weekend!

[@peternorman1818]

Excessive souffléing and and Raw at the bottom. This is why is so delicious!!!

[@yjl__04]

just a reminder but once straight out of the oven, the cheesecake might seem uncooked at first glance/ when u cut it so you HAVE to let it cool down and let it harden as well

[@justsomeone665]

Yesss its so different if you leave it in the fridge overnight, it's like the flavour intensifies so goooddd

[@BrdntonPrior-no3yw]

Great content Mai, you have a infectious smile, much love from Australia 💚

[@XerxosD]

Looks really good, I might try my hand at it👍

[@ultimatebishoujo29]

That looks so good

[@lyndatupaz1304]

Wow! So yummy!

[@abdush-shakoorabrahams4326]

I'll eat immediately ❤

[@ieatwhaticook]

yummy 😋

[@LazySatsuki]

My mom made so much of those😂, no one ended us eating it cause only me and her would eat it

[@areyougonnafinishthat3069]

woohoo cheesecake all day e'er day!

[@isaacashirvad]

No, I ain't gonna finish that. Cry about it

[@Theuniversedreamer]

Amazing I did it

[@araceliestrada7090]

I like this short video.

[@olatzarmendariz1314]

It is called Pastel Vasco

[@trevajana]

Hi Mai, wondering what kind of cream cheese you use for this…is it the block cream cheese or the softer one you can buy in a tub?

[@mai]

I used philadelphia creme cheese which was in a tub!

[@twigcapra.]

​@@maiI have the block version, could I just eat it on its own (raw) or do I need to bake it?

[@angelica5709]

​@@twigcapra. u can eat block cream cheese raw like on a bagel :)

[@wallihaley5194]

@@angelica5709, yes, absolutely.

[@zainebhidoussi1498]

@@twigcapra. there is no raw cheese there is just cheese ready to eat

[@thanhhuyenchu378]

great sharing dear

[@Raymondgogolf]

Hi Good Afternoon Thanhhuyenchu I hope my comment doesn't sound like a form of invasion of privacy your comment talks about a wonderful woman with a beautiful heart who led me to comment normally I don't write in comments but I think you deserve this complement. If you don't mind, can we be friends? Thank you God bless you....🌹🌹

[@annacervantes1341]

Hi Mai! I made this over the weekend and it was excellent! Thanks for sharing. Question though, how can I adapt the recipe to make a lemon burnt basque cheesecake? Do i just replace the vanilla with lemon flavoring? Would appreciate your reply. thanks 🙂

[@mai]

I would maybe try to add some lemon zest! You can keep the vanilla in :)

[@annacervantes1341]

@@mai Great! Will try that. Thanks!

[@angelofruitsdavao2349]

this looks nice! question how long this will last if not in the fridge? like can i bring this to travel for 6 hrs or less and will not melt? how many days before it will spoil if in the fridge?

[@xolizii]

Elsious loved it

[@raziqramle3109]

Still trying to master this. 1st attempt, was almost a success if the bottom would actually cook and hold its shape. 2nd attempt. Complete utter failure. Don’t even want to talk about it, but I’ll master it for sure!

[@siskarusiany9271]

Can we substitute double cream with whipping cream ?

[@mai]

Whipping cream usually has less fat content, it might affect the consistency of the cheesecake / might not hold shape

[@Lily-kq4wi]

Hi, mai. May i know if it is plain flour?

[@danielwroblewski8491]

I want coming to your cooking school. 😊😊👍🙏🏻🙏🏻

[@mai]

Aha, what a compliment! Thank you 😀

[@danielwroblewski8491]

@@mai I'm sorry. I love your kitchen

[@sitisyafika9774]

If I wanna make these in cupcake size how long does the time bake and the temperature?

[@MONALISA_Please_Subribee_]

I hope i can make it

[@MichelleObamasBBC]

did you make it?

[@chefbrown]

I was watching this video and then my neighbour came and we watched it together. He said that this video changed his life and touched his heart. I then went and rented a projector in a big field and my entire town watched it and it changed their lives too. We all are so grateful. Thank You for this video….

[@timmy-lz7qh]

…

[@flowerpower8488]

So wtf can someone explain this comment I am so confused

[@lavinanagpal9208]

If I half the quantity you mentioned is that corn starch quantity reduce to 2.5grams or the same 5g? And what about baking time ?

[@ItayyItayyanita]

Yummy ka

[@Bakedflourr]

Can I use whipped cream instead of double cream

[@calidiamond430]

Hi, Mai! What paper did you use? A friend of mine had a birthday party and this was served. It was SCRUMPTIOUS! I immediately asked for the recipe, of course, and they gave me your video saying they followed it EXACTLY. I am going to make it today for a little get together. The only thing I need is to find out what paper you used. Thank you!

[@mai]

Just standard baking paper!

[@ninamorse4677]

Parchment paper

[@gulnarshukurova44]

Once I saw your post, started doing it. Now it's in the oven baking

[@animosity6784]

How does it taste?

[@meron18]

@@animosity6784terrible😂😂

[@animosity6784]

@@meron18 I made it it was really delicious. 😌

[@ventaliq]

@@meron18lol

[@JohnnyFromVirginia]

Ok this looks legit though

[@ramsha8624]

What if we take half ratio of the ingredients? Should the baking time still be the same?!

[@kctisuela5176]

Hi! May I ask whats the purpose of the cornstarch? Thank u so much for the reply. Newbie here ☺️

[@mai]

It helps with the texture and helps it set more quickly (Think about how it’s often use to thicken sauces) Though you can just use plain flour if you don’t have it :)

[@annelysunapec4399]

This is my 4th time coming back to this video and every time it worth every single second 😍🥹 THANK YOU FOR THIS BEAUTIFUL ✨🫶

[@taraatashband8347]

Does it work without cornstarch?

[@priyanshurathod1952]

I l❤ve y❤u so much ❤❤❤❤❤

[@NicoleSummer8]

😋😍

[@Melinabellisima]

I make it with egg yoks, no flour or constarch

[@saraw1302]

Double cream ? Is it heavy whipping cream ? I am from the US

[@mai]

Heavy cream

[@Misscrissyprissy]

Just made this exactly how you said ! Amazing, wish I could post a pic 😋

[@himamamo]

Good for you , would be grateful if you tell me did you turn the oven from up & down or just down 🙏🏾

[@araceliestrada7090]

Best cheesecake ever but I’ve never used cornstarch..

[@nrjsr7650]

This is a great recipe you posted , my family freaking loved it! Thank you so much! Please ignore all the stupid comments about hair nets 😂

[@YouRas-1025]

Looks so delicioso 😋 🤤 what does mean Basque?!

[@mai]

Region in Spain :)

@@mai And France. Basque country spans over both countries.

[@adennyc5101]

If you are in nyc. Make one for me and I’ll buy it

[@lisaloulopez6758]

I think the ingredients vary to how big your round pan is? I see some putting a 4 blocks or cream cheese and 6 or 5 eggs. My goodness I’ll give this recipe a try for 6” round pan. Why does her basque cheesecake a little wiggly? Others are very intact. I’m confuse.

[@annaliebeberge]

Which cheese is better to use for this cheesecake: ricotta or filadelfia? Thank you!

[@mai]

Philadelphia

[@burntblonde2925]

I smoked a cheesecake I made, by accident. Forgot the cookie sheet, underneath. Cake leaked all over the bottom of the oven, then lots of smoke. I prefer a non smoky cheesecake

[@almaasnuha3909]

Did u preheat the oven, if so, how long ?

[@mai]

Always, at least 15 minutes before baking :)

[@one-dd8xy]

🤤🤤🤤

[@donhuff2581]

I made a healthier Keto version. So good.

[@RM-bp2uc]

Delicious !🥰

[@iamthelightoftheworld5028]

It didn't cook in the middle

[@maylinde986]

Jammiie... But I think there was no Corn Starch ...usually ...

[@mariajosesancho5557]

It's better if you use wet paper. 😊

[@haleemashahid6640]

hi, can i use whipping cream instead of double cream?

[@iamimperfectionperfected4]

Yes

[@IshanDayal]

😮

[@waysi5253]

Muito bom, só dá agonia esse cabelo solto

[@patriciablackmon6764]

Please do u know any tip so it wont deflated??? Thanks

[@theelk801]

it’s supposed to deflate, the point of basque cheesecake is that you don’t do all the regular cheesecake stuff and just let it get brown and collapse

[@xolizii]

Yummy it looks sweet

[@adennyc5101]

Or tell me where I can find one like that

[@TatarsAstrakhaSiberiaCrimeaIde]

Egg Cream Cheese Flour Corn starch

[@Dia_D_Auth]

is vanilla extract that thick??

[@sofiachavez7925]

She’s most likely using vanilla bean paste instead of extract. Same difference

[@Dia_D_Auth]

@@sofiachavez7925 ohhh ok thanks

[@manishadhera4475]

Can I use non dairy whipping cream?

[@mai]

I reckon you could, I’ve used Elmea brand before - however I assume you’d also be using non-dairy cream cheese? Which I don’t know what can substitute

[@dalebrown1936]

I'm here in the US in Florida I can't fine double cream. What can I use as a substitute??

[@mai]

Heavy cream?

[@theelk801]

heavy cream and double cream are the same thing

[@akshaypadmanabuni2075]

Do we need to preheat the oven?

[@mai]

Yes

[@pluto3603]

do i need a mixer or can i whisk by hand?

[@mai]

By hand is fine!

[@pluto3603]

@@mai thank you for responding!

[@watermelon4944]

wth i cant wait 2 hrs

[@elizabethgomez3361]

450 degrees for 30 minutes? Wow, that seems so fast! I want to try it!

[@araceliestrada7090]

I bake for one hour. It depends on size of pan. I also use more eggs but I think her pan is smaller than mine.

[@lillysmith7299]

400 - 40 to 45

[@mench5993]

burnt basque cheesecake

[@nycliz2011]

What makes it brown on the outside?

[@mai]

The high temperature, hence why it’s called ‘burnt’

[@Simssdance]

Double cream is same as normal cream??

[@mai]

Heavy cream

[@kristoffwayne]

what brand ng cream cheese po

[@mai]

Philadelphia

[@angixx2464]

Is fresh cream double cream

[@mai]

No, heavy cream

[@user-su3cz7tz4n]

I don’t have cornstarch. Can I use something instead of cornstarch?

[@mai]

Just use all normal flour instead, it’s just to help stabilise the cheesecake :)

[@user-su3cz7tz4n]

@@mai okay! Thanks! When I use normal flour, should I use the same amount of cornstarch?

[@mai]

@@user-su3cz7tz4n yes, it’ll be fine :)

[@dannifl6329]

What’s double cream?

[@mai]

Heavy cream

[@shinkuum]

Hi, can i know why ur cheesecake can be so high and not deflated? Is it because u use 3 eggs? :/

[@joycesantos6471]

maybe with the help of cornstarch, i guess? coz it helps with the consistency

[@facethefact8805]

Oven fan or just top and bottom?????

[@mai]

Mine is fan

[@haleybelle1951]

what is double cream?

[@mai]

Heavy cream

[@MaryCruz-ld7tj]

What is double cream?

[@mai]

Heavy cream

[@waiyingionayap6477]

Hi, can I know what type of flour do you used?

[@mai]

Plain flour

[@difood]

We stand with Gaza 😭👍

[@ictfitz]

How do you stop airbubbles

[@mai]

Don’t overwhip, gently “drop” the tin on the counter so any bubbles pop before putting in the oven

[@pakapakapakai1995]

Can we use the microwave instead.

[@mai]

No 😅

[@pakapakapakai1995]

@@mai thank you for the answer!😽

[@ninamorse4677]

Is double cream the same as heavy cream???

[@mai]

Yes

[@ninamorse4677]

I wondered the same thing

[@cenabacasmas5194]

Can u omit flour and only add cornstarch?

[@mai]

Yep!

[@onyxnikki2202]

Awesome

[@titichamb2508]

It’s fun to see you Americanize everything GATEAU BASQUE no cheesecake

[@mai]

Gateau Basque is an entirely different type of cake from the French basque region, this is from the Spanish side. Not all cheesecakes are American…

[@titichamb2508]

@@mai I am French and lives in Spain so I can tell you that only you Americans cooks basque cake like that You should just come to the Basque Country ( which is in Spain and in France and it’s the same people and culture ) Euskal Herria!!!!

[@titichamb2508]

@@mai maybe you talk about the Viña way but it doesn’t look like yours, it is smaller and probably way tastier

[@araceliestrada7090]

I think this is from San Sebastián. Viña something like that…

[@MeronPan4]

@@titichamb2508 Yeah I think she's making the Tarta de queso de La Viña. And I also thought you have to let it rest 4-5 hours and chill it in the fridge until the next day

[@brunocarlos8395]

Hi no need for baking powder?

[@mai]

No

[@brunocarlos8395]

@@mai Thanks

[@seano1642]

Can I do this with just straight up SOURCREAM?

[@mai]

No!

[@seano1642]

@@mai 😭🤪✌🏻