BURNT BASQUE CHEESECAKE

We may not be able to travel right now but that doesn’t mean we can’t eat the delicious foods we discovered while away. I recently was reminded of Adam and I’s trip to Spain and the small little surfing town of San Sebastian that we visited while there. In the evening, we would wander around the small town looking for a bar to grab some pinchos (small traditional snacks typically eaten in bars in northern Spain) and on one of those evenings, we were also introduced to a popular dessert in the region, the Burnt Basque Cheesecake. Unsure of how to make it myself, I recently scoured the internet in search of a recipe that was not only super simple but tasted just as I had remembered. Not only was I super happy with how my cheesecake turned out but I would highly recommend giving this dessert recipe a good if you are looking for something to whisp you away to memories of Spain with a single bite!

Enjoy!

INGREDIENTS:

Unsalted Butter
2 LBS of Cream Cheese - Room Temperature
1.5 CUPS of Sugar
6 Large Eggs
2 CUPS of Heavy Cream
1 TSP of Kosher Salt
1 TSP of Vanilla
1/3 CUP of Flour

10” Spring Form Pan
Parchment Paper
Sifter

DIRECTIONS:

Preheat oven to 400 degrees and make sure your middle rack is not obstructed.

Using unsalted butter, butter your springform pan and line with two pieces (overlappings slightly in the middle) of parchment paper. You need them to help hold up the cheesecake once it rises so it’s okay if it comes over the top of the pan (just make sure it’s not too tall where it will touch the oven elements.

Beat cream cheese and sugar with a hand mixer on medium-low until sugar dissolves and the texture is smooth. Remember to scrape the sides!

Next, increase your speed slightly before adding one egg in at a time in 15-seconds intervals.

Next, reduce your speed slightly and add in your cream, salt, and vanilla. Mix until well incorporated, approximately 20-30 seconds.

Next, sift in your flour and beat on low until well incorporated. Make sure to scrape down the sides of the bowl to get the extra build-up on there. The batter should be a smooth consistency.

When ready, pour batter into your springform pan and bake on the medium rack for 60-65 minutes until it’s a deep golden brown.

When ready, set cheesecake aside to cool in the springform pan. The cheesecake will fall dramatically so don’t worry if it came over the sides a lot. Once cooled you can remove springform pan and carefully peel away the parchment paper.

At this point, feel free to cut the cake into wedges and serve however I like the consistency more the following day when it becomes more reminiscent of thicker creamy cheesecake as oppose to a flan texture.

---

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy cooking!!!

---

PIN THIS POST

CHOCOLATE ZUCCHINI BREAD

If you are trying to sneak more veggies into your diet, I highly recommend giving this zucchini bread a go. If you are looking to be a little healthier feel free to omit the chocolate, it still tastes great without it. Not only is this recipe nutritious but the bread is also so moist but it freezes well. My boyfriend and I love to enjoy a slice with some earl grey tea as the combo is simply divine.

Enjoy!

INGREDIENTS:

Makes 1 Loaf of Chocolate Zucchini Bread

Unsalted Butter - for greasing the loaf pan
4 OZ Bittersweet Chocolate - Chopped
1 CUP of All-Purpose Flour
1/2 CUP of Whole Wheat Flour
1/3 CUP Instant Oats
1 TSP of Baking Soda
1/2 CUP of Unsalted Butter
1/2 CUP of Sugar
2 Eggs
2 TBSP of Plain Yogurt
1 TSP of Vanilla
1/2 a TSP of Lemon Zest
2 CUPS of Zucchini - Shredded

You will also need:
Loaf Pan
Parchment Paper

DIRECTIONS:

Preheat oven to 350 degrees

Greece loaf pan and line with a piece of parchment paper.

Melt your chocolate on medium-low heat in a small saucepan on the stove.

In a bowl, combine flour (both - all-purpose and whole wheat), oats, and baking soda. Give it a whisk until well incorporated.

In a separate large bowl, combine sugar and butter and using a hand mixer, cream together until light and fluffy.

Next add eggs, yogurt, vanilla, lemon rind, and melted chocolate to your sugar and butter bowl, and beat until well incorporated.

Next, stir in your shredded zucchini before adding the flour mixture in a cup at a time and beating until nicely mixed. Make sure to scrape the sides and get all the flour built up there.

Lastly, spread your batter in the loaf pan and bake for 45 minutes or until a toothpick comes out clean.

Allow the zucchini loaf to cool in the pan for 20 minutes before removing it and letting it continue to cool on a cooling rack.

Enjoy!

---

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!

---

PIN THIS POST

LEMON BLUEBERRY POUND CAKE WITH ICING

It’s August, which means blueberry season is upon us here in Canada and since the price of one of my favorite berries has become insanely affordable, I thought it would be fun to create a few recipes using them. One such recipe that I decided to make was this lemon, blueberry pound cake which, even without icing is still sweet, light, and amazing. The best part about pound cake is that you can always make it ahead of time and freeze it to enjoy at a later date as an after-dinner dessert or alongside your morning coffee. Further, since it stores so well, you can even make it in batches as a back up for when that unexpected guest drops by and you need something quick to offer them. Either way, I know you will enjoy it!

INGREDIENTS:

- Lemon Blueberry Pound Cake -

1.5 CUPS of All-Purpose Flour
1/8 TSP Baking Soda
1/4 TSP Salt
2 TBSP of Lemon Juice
Zest from 1 Lemon (try not to get to much of the white layer under the top layer as it is bitter)
1/2 a CUP of Unsalted Butter (bring to room temperature)
1.5 CUPS of Sugar
3 Eggs
1 TSP of Vanilla Extract
1/2 a CUP of Buttermilk
1/2 - 3/4 CUP of Blueberries (depending on how much blueberries you want)

- Lemon Icing Glaze -
2 TBSP of Lemon Juice
1.5TBSP of Buttermilk
1.25 CUPS of Icing Sugar

DIRECTIONS:

Preheat oven to 325 degrees.

Butter and flour your loaf pan - mine was 9x5 inches.

Next, in a bowl, sift in your flour, baking soda, and salt before mixing in your lemon zest and stiring until well incorporated.

In a separate bowl, add in your butter and 1/2 cup of sugar and using a hand mixer cream the sugar on medium speed. Continue to add sugar 1/2 cup at a time until fully incorporated.

Next add the eggs, one at a time until well incorporated. Once all eggs are in turn the speed up to high and beat the mixture till it becomes fluffy.

Once fluffy, reduce speed back to medium and add in lemon juice and vanilla.

Once well incorporated and fluffy you can now start to add in the flour mixture and buttermilk. Start with 1/3 of a CUP of flour followed by 1/4 Cup of Buttermilk and repeat until all the flour and buttermilk is incorporated.

Next, fold in blueberries using a spatula before moving the entire mixture to your loaf pan and baking for 85-95 minutes or until a toothpick comes out clean.

Allow the pound cake to cool in the pan before moving it to a cooling rack.

At this point, you can make the icing (optional) by combining the lemon juice and buttermilk together in a bowl before slowly incorporating the icing sugar.

One loaf has cooled, drizzle the lemon icing glaze on top of the loaf. Store in the fridge to help it harden before cutting and serving or wrap and move to the freezer for storage.

Enjoy!

---

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!

---

PIN THIS POST

DULCE DE LECHE CHEESECAKE WITH SHORTBREAD CRUST

When it comes to cheesecake I’ve got the biggest weak spot! This year, for my birthday I requested my boyfriend’s mom make her famous cheesecake recipe with a dulce de leche topping and shortbread crust and boy was I in heaven. Ever since we went to Argentina together on a family trip I have been obsessed with dulce de leche and to have it on my birthday cake just made all the amazing memories come flooding back. If you are not into dulce de leche, no worries. The cheesecake in this recipe has vanilla in it so it also makes for a great, more subtle vanilla cheesecake recipe.

ENJOY!

INGREDIENTS:

-Shortbread Crust -

1/2 CUP if Butter (softened)
1/4 CUP of Sugar
1 CUP of All-Purpose Flour

- Cheesecake Filling -

1 CUP of Whipping Cream 35% - divided into 2 portions
3 x 8oz Packs of Cream Cheese (softened)
3/4 CUP of Sugar
2 TBSP of Cornstarch
4 Eggs
4 TBSP of Vanilla

- Topping -
Apx 300ml of Dulce De Leche

DIRECTIONS:

In a large bowl, beat butter and sugar until fluffy before slowly incorporate the flour until crumbly.

Press dough into a 9-inch springform pan before refrigerating for 10 minutes.

Preheat oven to 400 degrees and when ready, bake shortbread crust for 15 minutes until golden.

In another bowl, whip one portion of cream until stiff peaks start to form. Set aside.

In another large bowl, beat cream cheese until it starts to become fluffy before adding in sugar and cornstarch. Continue to beat until the filling has a smooth texture.

Next, beat in eggs one at a time until blended before beating in the remaining whipping cream and vanilla.

Lastly, fold in whipped cream and pour over the baked crust before returning the cake back to the oven and reducing the temperature to 300 degrees. Allow cheesecake to bake for 70 minutes or until the center is almost set.

When ready, allow the cheesecake to sit in the springform pan while it cools on a cooling rack. You can run a knife along the edge of the pan to help you remove it. After removing the springform pan refrigerate for at least 6 hours or overnight if possible before serving.

---

I hope you enjoyed this recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Bon Appetite!!!

---

PIN THIS POST

MY FAIL PROOF BANANA BREAD!

If you ever have overripe bananas, don’t throw them away! One of my favorite ways to use them is to make this glorious easy moist banana bread recipe. Even if I am on a diet that doesn't mean everyone else I know is and who wouldn't mind receiving a nice loaf of banana bread as a gift ;) Get creative... you can even add some walnuts or chocolate chips to this easy recipe if you want.

Enjoy!

INGREDIENTS:

1/3 Cup of Unsalted Butter (melted)
3/4 Cup of Brown Sugar
3 Bananas - (2 mashed and one for garnish)
1 TSP of Vanilla Extract
2 Egg (whisked)
2 Cups of All-Purpose Flour
1/4 TSP of Salt
1 TSP Baking Soda
1 TSP of Cinnamon

---

CHECK OUT THESE OTHER BREAD RECIPES!

---

DIRECTIONS:

Preheat over to 350 degrees.

Get a baking tray or loaf baking tray and butter all sides.

In a large bowl add in your butter and sugar. Blend with a hand blender until they come together.

Next, add in your banana and vanilla extract. Continue to blend.

Lastly, add in your egg and blend only until incorporated (don’t over blend).

In a second bowl add in your flour, salt, baking soda and cinnamon - whisk together until evenly mixed.

Slowly start to add in your dry ingredients to your wet ingredient bowl and mix on low with your hand blender. You may have to use a spatula to scrape the dry ingredient that build up on the side.

Once blended, scoop out your banana bread batter and place in your baking tray.

Garnish the banana bread batter with the 3rd banana before placing the tray in the oven to bake for about 1 hour (check at 50 minutes). Take a toothpick and stick it in the middle of the bread if when you pull it out nothing is on the toothpick it is ready.

Set aside to cool before cutting and serving.

---

FOLLOW ME ON INSTAGRAM @ISTHATSOH

---

I hope you enjoyed this classic banana bread recipe as much as I do. If you have any comments please leave them below and I'll be happy to answer them as soon as I can! Happy baking!!!

---

PIN THIS POST