Basque Burnt Cheesecake Recipe
If you have yet to experience the magic of a Basque Burnt Cheesecake Recipe, get ready to fall head over heels in love. This cheesecake captivates with its caramelized, deeply golden brown top that looks almost rustic but hides an incredibly creamy, custardy interior. Unlike traditional cheesecakes, there is no crust here, which makes every bite silky and indulgent. The subtle caramel notes from the burnt top combined with its airy softness make it a true masterpiece worth baking time and time again. Trust me, once you try this Basque Burnt Cheesecake Recipe, it will become your go-to dessert for impressing guests or simply satisfying your sweet tooth.
Ingredients You’ll Need
Don’t let the simplicity of the Basque Burnt Cheesecake Recipe ingredients fool you. Each one plays a crucial role in creating the perfect balance between rich flavor, fluffy texture, and that signature, gorgeous burnt top.
- Cream cheese, 2 lbs (900g): Make sure it’s at room temperature to ensure a silky smooth batter without lumps.
- Granulated sugar, 1 1/4 cups (250g): Provides sweetness and helps create that beautiful caramelized top.
- Salt, 1/4 teaspoon: Just a pinch to balance the sweetness and enhance the overall flavor.
- Vanilla extract, 1 1/2 teaspoons: Adds a lovely fragrant depth to your cheesecake.
- Large eggs, 6: These bind everything together and lend richness and structure.
- Heavy cream, 1 1/4 cups (300ml): Adds creaminess and ensures the cheesecake is luxuriously smooth.
- All-purpose flour, 1/4 cup (30g), sifted: A bit of flour helps the cheesecake hold its shape without being dense.
- Optional: Powdered sugar for dusting: A light final touch for presentation and an extra hint of sweetness.
How to Make Basque Burnt Cheesecake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to a toasty 400°F (200°C). The high heat is key for achieving that iconic burnt top. Line your 10-inch springform pan generously with parchment paper, going up about 2 inches on the sides. This will keep your batter contained as it rises and ensure clean removal later.
Step 2: Beat the Cream Cheese Until Smooth
Place your room temperature cream cheese into a large bowl and beat on medium speed with an electric mixer for about 2 minutes. This step is crucial to get rid of lumps, making sure your cheesecake batter is perfectly creamy.
Step 3: Add Sugar and Salt
Next, pour in the granulated sugar and sprinkle the pinch of salt. Continue beating until fully combined, scraping down the sides of your bowl occasionally. The sugar will begin to dissolve and create a silky base.
Step 4: Mix in Vanilla Extract
Add the vanilla extract and mix until you smell those warm, welcoming notes blending into the batter. This little addition enhances the cheesecake’s flavor subtly but beautifully.
Step 5: Incorporate Eggs One at a Time
With the mixer running on medium-low speed, add the eggs one by one, mixing well after each. This slow addition prevents curdling and keeps the batter smooth.
Step 6: Gradually Add Heavy Cream
Lower the mixer speed and gently pour in the heavy cream bit by bit, continuing to mix until the batter is fully combined and silky.
Step 7: Fold in the Flour
Sift the flour over your mixture and carefully fold it in with a spatula. Folding prevents overmixing and keeps the cheesecake light, while the flour ensures it sets properly.
Step 8: Pour and Bake
Transfer the luscious batter into your prepared pan. Tap the pan gently against your countertop to release any air bubbles. Pop the pan into your preheated oven and bake for 50 to 60 minutes. You want the top deeply golden brown and cracked, while the center should still jiggle slightly—it will firm up as it cools.
Step 9: Cool and Chill
Once out of the oven, let your cheesecake cool in the pan for about 30 minutes. Then, carefully remove the sides of the springform pan and allow it to cool completely at room temperature. For the best texture and flavor, refrigerate it for at least 4 hours or overnight before serving.
How to Serve Basque Burnt Cheesecake Recipe
Garnishes
A simple dusting of powdered sugar over the burnt top adds a lovely contrast, making your cheesecake look even more tempting. For a touch of freshness, you might also try a few fresh berries or a sprig of mint. These small details elevate the whole dessert experience but don’t overpower the rich flavors.
Side Dishes
The Basque Burnt Cheesecake Recipe is a rich dessert that pairs beautifully with light sides. Fresh berry compote or a scoop of vanilla ice cream complements its creamy texture and balances the caramelized notes splendidly. If you’re feeling adventurous, a tangy citrus salad makes for a refreshing palate cleanser alongside.
Creative Ways to Present
Serve slices on rustic wooden boards for a casual vibe or delicate china plates for a more elegant touch. Layer thin slices with dollops of whipped cream and fresh fruit for a layered dessert parfait spin. No matter how you present it, the cheesecake’s beautiful burnt crust will steal the show.
Make Ahead and Storage
Storing Leftovers
Leftover Basque Burnt Cheesecake Recipe keeps well when covered tightly with plastic wrap or stored in an airtight container in the fridge. It stays fresh for up to 4 days, and it actually tastes even better the next day as the flavors continue to meld.
Freezing
If you’d like to make this cheesecake in advance or save some for later, wrap it securely in plastic wrap and then foil before freezing. When properly stored, it can keep in the freezer for up to 2 months. Thaw it overnight in the refrigerator before enjoying.
Reheating
This cheesecake is best enjoyed chilled, but if you prefer it slightly warmed, pop a slice in the microwave for about 15 seconds. This softens it just a little without compromising the texture, making for a luscious mouthfeel.
FAQs
What makes the Basque Burnt Cheesecake different from a regular cheesecake?
Unlike traditional cheesecakes with a crust and smooth pale top, the Basque Burnt Cheesecake is intentionally baked at high heat until the top is deeply caramelized and cracked, creating a unique burnt flavor that contrasts beautifully with its creamy interior.
Can I use any cream cheese brand for this recipe?
Yes, but for the best texture and flavor, choose a full-fat cream cheese that is fresh and at room temperature. This ensures your batter is smooth and rich, which is essential for this cheesecake.
Why does the cheesecake center need to be slightly jiggly when done baking?
The center remains soft and a bit undercooked so that it stays creamy as it cools. The residual heat firms it up without becoming dense or dry, giving the cheesecake its signature custardy texture.
Is it necessary to line the springform pan so high with parchment paper?
Yes! The batter rises quite a bit during baking and can spill over. Lining the pan with parchment paper extending above the edges helps contain the batter and makes removal easier without damaging the cheesecake.
Can I add flavors or toppings to customize the Basque Burnt Cheesecake Recipe?
Absolutely! While this recipe shines on its own, you can add citrus zest, spices like cinnamon, or serve it with fruit sauces to create new taste experiences. Just be careful not to interfere with the delicate balance of the original recipe.
Final Thoughts
There is something truly special about the Basque Burnt Cheesecake Recipe that keeps people coming back for more. It combines simplicity with indulgence, and the contrast between the burnt top and creamy center is utterly addictive. If you’ve never tried making this cheesecake before, I wholeheartedly encourage you to do so. It’s a wonderful way to impress friends, celebrate special occasions, or simply treat yourself to a dessert that feels both rustic and luxurious. Happy baking!
Print
Basque Burnt Cheesecake Recipe
- Total Time: 5 hours 10 minutes
- Yield: 8 servings 1x
Description
This Basque Burnt Cheesecake is a rich, creamy dessert with a signature deeply caramelized top and a soft, custardy center. Baked at a high temperature, this cheesecake develops a beautifully burnt exterior that contrasts perfectly with its smooth interior. It’s effortless to make, requires no crust, and is sure to impress with its unique flavor and texture.
Ingredients
Cheesecake Batter
- 2 lbs (900g) cream cheese, at room temperature
- 1 1/4 cups (250g) granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 6 large eggs
- 1 1/4 cups (300ml) heavy cream
- 1/4 cup (30g) all-purpose flour, sifted
Optional
- Powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line the bottom and sides of a 10-inch (25cm) springform pan with parchment paper, ensuring the paper extends about 2 inches above the rim to prevent spillage as the cheesecake rises.
- Prepare the cheesecake batter: In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Add sugar and salt: Mix in the granulated sugar and salt, beating until well combined, scraping down the sides of the bowl as needed to ensure uniform mixing.
- Add vanilla extract: Incorporate the vanilla extract into the mixture until fully blended.
- Add eggs: Add eggs one at a time, mixing well after each addition to maintain a smooth texture.
- Add heavy cream: Lower the mixer speed and gradually pour in the heavy cream, mixing gently until the batter is smooth and homogeneous.
- Fold in flour: Sift the flour over the batter and gently fold it in with a spatula until fully combined, ensuring no lumps.
- Bake the cheesecake: Pour the batter into the prepared pan and tap the pan lightly on the counter to release any air bubbles. Bake in the preheated oven for 50-60 minutes, until the top is deeply golden brown and slightly cracked while the center remains jiggly.
- Cool the cheesecake: Remove from oven and let cool in the pan for 30 minutes to set slightly.
- Remove from pan and cool: Carefully remove the cheesecake from the springform pan and allow it to cool completely at room temperature.
- Chill the cheesecake: Refrigerate the cooled cheesecake for at least 4 hours or overnight to firm up and develop flavor.
- Serve: Before serving, optionally dust with powdered sugar. Slice and serve chilled for the best texture and taste.
Notes
- Make sure the cream cheese is at room temperature to achieve a smooth batter without lumps.
- Do not overbake; the center should remain slightly jiggly when you take it out as it firms up during cooling.
- Using parchment paper extending above the pan sides helps contain the batter as it bubbles and rises.
- For best flavor and texture, chill the cheesecake overnight before serving.
- You can dust the cheesecake with powdered sugar for a subtle sweetness and attractive presentation.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
