Basque Burnt Cheesecake (Lemon & Coffee Two-Flavor)

Steps

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1. 1
   Prepare parchment paper by crumpling it, wetting it under running water, then unfolding and flattening it. Line each 6-inch baking mold with the parchment to keep it in place.
   ▶ ≈2:00
2. 2
   Melt the unsalted butter by microwaving 50g for about 20 seconds until fully melted.
   ▶ ≈2:19
3. 3
   Place 10 digestive biscuits in a plastic bag and crush them into fine crumbs using a glass or other tool.
   ▶ ≈2:35
4. 4
   Pour the melted butter into the bag with biscuit crumbs and mix thoroughly until the ratio resembles wet sand.
   ▶ ≈2:54
5. 5
   Divide the biscuit mixture evenly between the two prepared molds, approximately 100g each.
   ▶ ≈3:13
6. 6
   Use the flat bottom of a glass to press the biscuit base firmly and evenly. Refrigerate while preparing the cake batter.
   ▶ ≈3:20
7. 7
   Bring 500g cream cheese (two 250g packs) to room temperature until soft and easily mixable.
   ▶ ≈3:53
8. 8
   Add 100g powdered sugar to the softened cream cheese and beat with an electric mixer until smooth and creamy.
   ▶ ≈4:19
9. 9
   Add the 4 whole eggs one at a time, beating well after each addition until fully incorporated.
   ▶ ≈4:34
10. 10
    Pour in 200ml whipping cream and mix until fully combined.
    ▶ ≈5:02
11. 11
    Slowly add 30g cornstarch while mixing to avoid lumps and splattering. Mix until smooth and lump-free. The total batter weight should be approximately 1000g.
    ▶ ≈5:28
12. 12
    Divide the cake batter in half (approximately 500g each) into two separate bowls for the two flavors.
    ▶ ≈5:59
13. 13
    For the coffee flavor: mix 10g instant coffee and 10g powdered sugar with 15ml hot water until smooth, then stir into one 500g portion of batter. Add a pinch of sea salt.
    ▶ ≈6:05
14. 14
    For the lemon flavor: add 20ml pure lemon juice to the remaining 500g batter and mix well. Add a pinch of sea salt.
    ▶ ≈7:57
15. 15
    Pour the lemon batter into the prepared molds first, scraping the bowl clean. Then pour in the coffee batter and scrape again. Gently tap the molds to release large air bubbles.
    ▶ ≈8:26
16. 16
    Air fryer method: Bake at 200°C for 15 minutes, then lower to 180°C and bake for another 15 minutes. Air fryers must bake one at a time.
    ▶ ≈9:07
17. 17
    Oven method: Preheat oven to 220°C and bake for 15 minutes, then lower to 200°C and bake for another 15 minutes. A large oven can bake both molds simultaneously.
    ▶ ≈9:33
18. 18
    Allow the baked cakes to cool completely, then refrigerate for at least 4 hours, preferably overnight. Serve chilled from the refrigerator.
    ▶ ≈10:06