Basque Burnt Cheesecake
“This basque burnt cheesecake is the easiest cheesecake you can ever make! You want it burnt, cracked and cooked in high heat, unlike your dreaded classic cheesecake.”
I love cheesecake and this basque cheesecake is not an exemption. Sometimes when I want to indulge in the creaminess of cheesecake, it’s quite delicate to make it. Traditional cheesecake needs to be baked with water bath with the right temperate and right timing. Here comes the basque burnt cheesecake, so easy to make yet so delicious. Your family and friends will like it.
What is basque burnt cheesecake
This cheesecake is said to be originated in the Basque region, San Sebastian, Spain. The Basque region is located between the border of France and Spain.
The basque burnt cheesecake is different from a traditional cheesecake. Classic cheesecake have crust, and is baked low and slow in a water bath. Basque cheesecake on the other hand has no crust and is baked fast at high temperature. Due to the high heat, the top becomes burnt hence the name Basque “burnt” cheesecake comes from.
The caramelized and bitter taste exterior that serves as a natural crust balances the creaminess and sweetness interior of the cheesecake. It is delicious and so easy to make that it is impossible to mess up. You want it to get burn and crack as opposed to our well-loved cheesecake.
Tips on preparing the pan
Since this cheesecake has no crust, we need to prepare the pan properly. In this recipe, I use a three inch deep and 6-inch round cake pan spring form. The recipe works best in a deep pan as the cake rise above the cake pan rim while baking.
In case you would like to use a larger pan (8-inch or 9-inch round) for parties and large crowds, this recipe will create a shallow cheesecake. It will not produce the same rich and delicious cheesecake.
I recommend doubling the recipe to accommodate a 3-inch deep and 8-inch/9-inch round pan.
It is important to line the entire cake pan with baking paper or parchment paper. You can use two sheets to make sure that that batter do not touch the pan. It is also important to line your baking pan even if you are using a non-stick pan.
Make an allowance of 2-3 inches of parchment paper extended past the cake pan rim. As mentioned, the cheesecake will puff up while baking.
Tips on preparing the ingredients
Use full-fat black cream cheese. Do not use the spreadable or whipped or reduced fat cream cheese. It will not create the same results. I usually use Philadelphia cream cheese, but you can use any other brand that you like and is available with you.
Leave cream cheese at least 30 minutes at room temperature to soften. This is important before mixing it to make the ingredients mix well easily.
Use a heavy cream or heavy whipping cream for a creamier result. Whipping cream, which has slightly less fat than heavy cream, will also work.
Large eggs at room temperature are used in this recipe which are roughly 2 oz. each. Should you opted to use different size such as extra-large eggs (about 2.25 oz each) or medium eggs (1.75 oz), adjust the recipe accordingly.
I used a small amount of cake flour that serve as a binder, combining all the ingredients together. You can use all-purpose flour as well.
For an additional flavor, vanilla extract and salt are added. These ingredients are optional but recommended, so you may skip them if desired.
Additional tips
I didn’t use an electric mixer or a food processor to make this cheesecake to show you that it can be done without any special gadgets. But, to save time and to make things easier, you can use any kitchen device that is available with you.
Make sure that all ingredients are at room temperature to blend properly. Mix the ingredients properly and add the eggs one at a time.
Serving the cheesecake
After taking the cheesecake out of the oven, it will be jiggly and difficult to slice. Let it cool down at room temperature for about an hour.
Traditionally, you can serve it at room temperature as opposed to regular cheesecake. You can enjoy it immediately without waiting for hours for cheesecake to set up in the fridge.
This is where I deviate from the traditional. I personally preferred my cheesecake chill for a couple of hours or overnight. By that time, cheesecake filling will be cold enough to create a creamy yet firm texture. Choice is yours!
You can serve it alone or with a little bit of extra. You can top it with fruits, chocolate syrup, whipped cream, caramel etc. Whatever your preferences.
Give this cheesecake a try and you’ll definitely love it! Happy tummy!
Watch on YouTube: Basque Burnt Cheesecake Recipe
Basque Burnt Cheesecake Recipe
Equipment
- 6-inch round, 3-inch deep springform pan
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
Ingredients
- 400 grams cream cheese, full fat – softened to room temperature
- ½ cup sugar
- 2 large whole eggs
- 1 large egg yolk
- 1 cup heavy cream (heavy whipping cream)
- 1 teaspoon vanilla extract or essence
- ½ teaspoon salt
- 2 teaspoons cake flour or all-purpose flour
Instructions
- Line a 6-inch round springformpan with 2 layers of baking/ parchment paper.
- Preheat oven to 200 °C / 428 °F.
- In a mixing bowl, soften cream cheese. Add sugar and continue to cream until smooth.
- Put eggs and egg yolk, one at a time, mixing well in every addition.
- Pour heavy whipping cream and continue to whisk until smooth.
- Add vanilla extract and salt and mix until well incorporated.
- Add the cake flour or all-purpose flour and whisk until well blended.
- Transfer to the lined baking pan. Tap pan few times to release excess bubbles
- Bake for around 25-30minutes or until top becomes deep bronze.
- Remove from oven and let it cool for 1-2 hours at room temperature.
- Serve immediately or refrigerate for 2-3 hours or overnight as desired.
- Share and enjoy!
