Milo Basque Burnt Cheesecake Recipe: Make a Milo or Chocolate Basque Cheesecake without a mixer or blender! Easy Recipe!
Hi friends! Have you tried making a Basque Burnt cheesecake yet? A Basque cheesecake has no crust, and it has a burnt and caramelized top and rim. The cake itself is dense and decadent, delicious and creamy. You can make it without a mixer or blender. Just put all the ingredients, one at a time into a pot over low heat, starting with the cream cheese. This is a foolproof recipe, and the beauty of it is you’re making a rustic-looking imperfect cheesecake. Its the imperfections that make it perfect, a beautiful dance in your tongue and mouth!
This philandmama.com recipe is versatile. You can change it to make either a Milo (or Ovatine!) or chocolate Basque burnt cheesecake. Be creative! Experiment. Have fun with your baking! No one is judging. Just don’t gain 50 pounds in quarantine eating all your delicious baked goodies. Those pounds will be hard to shed! :)
Milo is not gluten-free but pure cocoa powder is. To make this a gluten-free cheesecake, use pure cocoa powder and gluten-free flour. Cornstarch is gluten-free.
Let me know if you make this cheesecake, friends! Happy Baking!
PREP TIME: 5 minutes COOK TIME: 10+35 minutes TOTAL TIME: 50 minutes
MAKES: One 6 inch cheesecake
Milo Basque Burnt Cheesecake
Ingredients
2 bars of cream cheese (450g)
1/2 cup (104g) granulated sugar
3 chicken eggs
2 tbsp (15g) cornstarch
1 cup (231g) milk, heated in microwave
2 1/2 tbsp (20g) flour (your choice)
3 tbsp Milo powder or cocoa powder.
Optional: 2 tbsp butter, a splash of vanilla extract, and a pinch of salt
Instructions
1. Preheat oven 240C or 460F. In a pot over low heat, place the cream cheese and optional butter. Stir and allow cheese to soften. Add the sugar and stir. Remove from heat when you have a smooth, creamy mixture. Add the eggs and mix well.
2. Add the flour and cornstarch and mix until smooth, mixing out any clumps. You will not have to strain this batter. Heat milk in microwave and dissolve the Milo powder in it. Add this mixture into the batter and mix well. You can at this point add a splash of vanilla extract and a pinch of salt.
3. A 6-inch springform pan is best. Place a sheet of parchment paper inside the pan, running your fingers over the inside of the rim and the bottoms to dress the pan. Leaver about an inch or two of parchment paper standing tall. Crinkles are fine. You can also ball the parchment paper in your fist to make it wrinkle, then open it and lay it over the pan.
4. Pour the batter into the pan and it should fill almost to the top. Smooth out the batter on top with a whisk and bake for 30-35 minutes. The top should have a beautiful burnt brown layer, which is a Basque cheesecake's signature look. The middle should be jiggly. Don't worry, it's fully cooked. Cool in room temperature before refrigerating for at least 4 hours or overnight. Cut the cake and serve at room temperature. Great with a cup of coffee or tea!
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How do you say Milo Basque Burnt Cheesecake in other languages?
ميلو شوكولاتة تشيز كيك الباسك
Milo Baskisch gebrannter Käsekuchen
米洛巧克力燒巴斯克芝士蛋糕
मिल्को चॉकलेट जली हुई चीज़ चीज़केक
ミロチョコレートバーントバスクチーズケーキ
ਮਿਲੋ ਚੌਕਲੇਟ ਬਲਦੀ ਹੋਈ ਫਲ ਚੀਸਕੇਕ
cheesecake sô cô la milo
ช็อคโกแลตไมโลเผาชีสเค้กบาสก์
чизкейк с шоколадной глазурью
milo basque sinunog cheesecake
cheesecake milo basque bakar
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