Hello everyone, I'm Masa
The cake I’m going to introduce today is called
(JP) Ba su ku chi zu kei ki
It’s a type of cheese cake
originated from Spain
The character is its color
It has a charcoal-like topping
which could be misunderstood
that it has been overbaked
But actually, this charcoal black part is
the key factor of the aroma of this cake
and the recipe is very simple as well
Basically, you don’t need to whip the egg
and there is no complicated
oven temperature control
to pay attention to
We happen to have Christmas
and New Year celebration during this season
Whether you’d like to bake a cake as a gift
Or enjoy the cake with your family and friends
All are very suitable
[Tip] Sit the cream cheese under room temperature
or follow the steps as video
[Tip] Softened parchment paper can be
more easily fit the mold
[Tip] Fold the four edges down to avoid
the paper being burnt by the oven tube
[Tip] To find out preparation for a 7-inch cake
please check out the description column
[Tip] No need to whip the egg.
Just gently beat the egg white&yolk well
[Tip] Cream Cheese coagulates easily,
so pour the egg liquid bit by bit
[Tip] To get rid of bubbles on the surface
you can use a torch to help with that
[Tip] But the bubbles won’t affect the
appearance much,
so it’s ok to leave them there
[Tip] The character of this cake is
the charcoal-like topping
[Tip] It will have caramelized aroma
when it has been baked
until dark golden brown
[Tip] It’s normal to look this dark
[Tip] When it’s been cooled off
& formed into shape, the surface will
sink down
[Tip] Remember to wipe the knife clean
after each cut
Ok, here is a very delicious
(JP) Ba su ku chi zu kei ki
(Basque Burnt Cheese Cake)
All right, we can finally enjoy
this delicious cake
This one is baked yesterday
And one day after, we cut and serve it on a plate
This sitting time helps you cut
the cake more easily
and more aroma will come out
Ok, let’s try it
If you just look at the top,
it really seems that it’s been burnt
But if you check out the cross section,
it looks pretty good
Let me cut a bite of it
The texture is quite nice
It has a rich flavor
But, unlike the other types of rich cakes
which may stick to your tongue,
this one is a rich flavored cake
that melts in your mouth
Besides, it has the bitter taste of the top layer
In fact, it’s not the bitterness you imagine
It’s more of a fragrance of cheese
All are very suitable to go with an espresso
What’s more
although the basque cheese cake is
already tasty this way
I’ve heard that there is one more way
of tasting it
which is to sprinkle some salt on top
It may sound a little bit weird
But it’s just like we’ll have chocolate
with sea salt on top of it
Thus, we may give it a try
Not too much, just a small pinch of salt
Ok, you can see the salt attached
So delicious
You really must give it a try
(Super recommend going it with salt)
It tastes so good
While eating the salty taste,
the flavor of the cake elevates
to another level
and becomes more abundant
So tasty
The character of this cake is its color
It’s a bit similar to caramel sauce of a pudding
Caramelize the sugar in the cake
so that it has the unique aroma
But, if you are still not used to the dark color
you can lower the oven
temperature a little bit
or you can take the cake out
from the oven earlier than the setting time
The recipe can be adapted easily
You can add some nuts or raisins
while mixing all the ingredients together
This kind of cake can be preserved
for up to 4 days
And its flavor will spread as time goes by
Also, since it’s a firmly-shaped cake
which is not easy to fall apart,
it's pretty suitable to be packed as a Christmas gift
a Christmas gift
I once introduced the recipes of
different types of cheese cakes before
If you’re interested in the recipes
Welcome to check them out
I hope you all enjoy
delicious desserts with rich flavor
SPECIAL THANKS TO Amy Chou