Recipe for an amazing cheesecake by Joris Bijdendijk
Star chef Joris Bijdendijk earned three Michelin stars in eight years. For Bridges, RIJKS and restaurant Wils. He is also launching a new cookbook: Bij Bijdendijk Thuis. In this book, Joris shows you what is served at his home. With clearly described techniques, he shows you that you can also bake the perfect brioche or clean lobster at home. He also shares a whole host of top recipes, including this one for an incredibly delicious Basque Burnt cheesecake.
Joris: “I learned this delicious cheesecake recipe from top pastry chef Tania at restaurant Wils. Know that the intention is for the top of the cake to bake really dark. You could even say black; that gives this cake character, because cheesecake can otherwise become a little boring. Serve with, for example, cherry jam.”
How to make the Basque Burnt cheesecake
- Preheat the oven to 240 °C.
- Beat the cream cheese loose with the sugar in a bowl. Add the eggs and egg yolks one at a time and mix well until there are no more lumps in the batter.
- Add the flour and mix well. Then add the whipping cream little by little. Mix everything well with an immersion blender or a whisk. As long as the mixture becomes nice and smooth.
- Line the cake tin or saucepan with baking paper. Use 2 sheets of baking paper and place them in crosswise. Pour the batter into the tin. I always use a saucepan myself, because they are always nice and tall, and a springform tin of this size with the right height can sometimes be difficult to find.
- Bake in the oven for 30 minutes and allow to cool completely. First for 1 hour outside the refrigerator and then overnight in the refrigerator – or at least until the cake is completely cold.
Title: Bij Bijdendijk Thuis
Author: Joris Bijdendijk
Price: €34,99
Publisher: Nijgh & van Ditmar
Read also:
- Recipe: cheesecake with white chocolate and speculoos
- Recipe: Espresso Martini baked cheesecake
- Recipe: Aperol Spritz cheesecake
