Hello, everyone! I've been sharing some complicated desserts lately, so today, I'm back with a simple but still very delicious Basque cheesecake. I'm also planning to make one more Christmas dessert and hopefully post it next week. This video feels like a little break for me 😝 (Editing didn’t take long, so I feel less stressed, haha). Basque cheesecake originated in the 1990s at La Viña in San Sebastián, Spain. It's loved for its burnt top and creamy interior. I experimented with many recipes to develop my own and discovered a few key tips: 📍 To achieve a creamy cheesecake with a burnt exterior in a short time, a convection oven with a fan is essential. 📍 Use fresh ingredients like fresh lemon juice and high-quality cream cheese. 📍 Ensure there are no lumps in the cream cheese mixture. 📍 Some recipes use cornstarch or flour, but after testing both with and without, I found that leaving them out makes the cheesecake creamier. 📍 Recipes with cornstarch or flour might hold their shape better and be slightly easier to handle. It's all about personal preference! 🍏 Instagram https://instagram.com/sundaybakingchannel 🍓 Subscribe https://bit.ly/2HJPNYe 🍒 Email sundaybakingchannel@gmail.com 🍑 Music https://www.epidemicsound.com/referral/m9neqf/ Vanilla Basque cheesecake Cream cheese 360g Sugar 100g 3 Eggs 155g 1 egg yolk 20g 1 Vanilla bean (Optional) Heavy cream 35% 180g Lemon juice 8g Used 6 inch pan Bake at 425F for 20 minutes * I used a convection oven called Unox. Baking time can be different depends on your oven and the size of the cake.