Basque Burnt Cheesecake Recipe

It’s funny how some recipes just sneak into your life and completely revolutionize your dessert repertoire. Basque Burnt Cheesecake was one of those for me. I’d seen pictures online – that gloriously dark, almost charred top contrasting with the promise of creamy, wobbly insides – and honestly, I was intrigued but a little skeptical. Could something that looked that burnt actually taste good? Let me tell you, the answer is a resounding YES. My first attempt was a revelation. The aroma that filled the kitchen was intoxicating, a sweet, slightly caramelized scent that hinted at something special. And the taste? Oh, the taste. Forget everything you think you know about cheesecake. This isn’t your dense, overly sweet New York style. This is something altogether more sophisticated, more nuanced. It’s intensely creamy, almost custard-like in the center, with a subtle tang from the cream cheese, all balanced by that incredible, slightly bitter, burnt exterior that adds a depth of flavor that’s simply addictive. My family devoured it in minutes, and requests for “that burnt cheesecake” have been a constant ever since. If you’re looking for a dessert that’s both impressive and surprisingly easy to make, that will wow your guests and have them begging for the recipe, then look no further. This Basque Burnt Cheesecake is it.

Ingredients for Basque Burnt Cheesecake

To embark on your Basque Burnt Cheesecake journey, you’ll need a handful of simple, high-quality ingredients. The beauty of this recipe lies in its minimalist approach – letting the quality of each component shine through. Here’s what you’ll need:

• 900g (32 oz) Cream Cheese, Full-Fat, Room Temperature: This is the star of the show, so opt for a good quality, full-fat cream cheese. Philadelphia brand or similar works perfectly. Ensure it’s at room temperature – this is crucial for a smooth, lump-free batter. Cold cream cheese will result in a grainy texture, and nobody wants that. Lower fat cream cheese can be used, but the texture and richness will be noticeably different, and the classic Basque Burnt Cheesecake experience will be slightly diminished.
• 350g (1 ¾ cups) Granulated Sugar: Sugar provides sweetness and also plays a crucial role in the caramelization process that gives the cheesecake its signature burnt top. Granulated sugar is ideal for this recipe due to its clean sweetness and ability to dissolve smoothly into the batter.
• 6 Large Eggs, Room Temperature: Eggs are essential for binding the cheesecake together, adding richness, and contributing to that delightful wobble. Using room temperature eggs helps them incorporate more easily into the batter, creating a smoother emulsion.
• 500ml (2 cups) Heavy Cream (35% fat or higher): Heavy cream is what gives Basque Burnt Cheesecake its incredibly creamy, almost molten center. Don’t skimp on the fat content here – the higher the fat content, the richer and more decadent your cheesecake will be. Heavy cream is essential for achieving the signature texture. Whipping cream will work in a pinch, but heavy cream is definitely preferred.
• 40g (⅓ cup) All-Purpose Flour: Just a touch of flour is used in this recipe, primarily to provide a bit of structure and help the cheesecake set. Too much flour will make the cheesecake dense and cakey, which is not what we’re aiming for. All-purpose flour is perfect; no need for cake flour or self-rising flour. For a gluten-free version, you can substitute with cornstarch or a gluten-free all-purpose blend, but be mindful that the texture might be slightly altered.
• 1 teaspoon Vanilla Extract: A good quality vanilla extract enhances the overall flavor profile, adding a touch of warmth and complexity. Pure vanilla extract is always preferable to imitation vanilla, as it offers a richer and more authentic vanilla flavor. You can also use vanilla bean paste for an even more intense vanilla experience.
• Pinch of Salt: A pinch of salt might seem insignificant, but it’s crucial for balancing the sweetness and enhancing all the other flavors. Salt helps to prevent the cheesecake from tasting overly sweet and brings out the subtle tang of the cream cheese and the richness of the cream.

Ingredient Notes for Success:

• Room Temperature is Key: Seriously, don’t skip this step, especially for the cream cheese and eggs. Room temperature ingredients emulsify together much more smoothly, resulting in a velvety batter and a cheesecake free from lumps.
• Quality Cream Cheese Matters: Invest in good quality, full-fat cream cheese. The flavor and texture of the cream cheese are central to the recipe’s success.
• Don’t Overmeasure Flour: Too much flour will lead to a dry, dense cheesecake. Measure your flour accurately, preferably using a kitchen scale for best results. If you’re using measuring cups, spoon the flour into the cup and level it off with a knife rather than scooping directly from the bag, which can pack the flour and lead to over-measuring.

Step-by-Step Instructions for Perfect Basque Burnt Cheesecake

Making Basque Burnt Cheesecake is surprisingly straightforward, even for beginner bakers. Don’t be intimidated by the “burnt” aspect; it’s all part of the magic! Follow these steps carefully for a guaranteed success:

Step 1: Preheat Your Oven and Prepare the Pan

• Preheat your oven to a high temperature: 220°C (430°F). This high heat is crucial for achieving that signature burnt top and creamy interior.
• Prepare your baking pan: You’ll need a 23cm (9-inch) springform pan. The springform pan is essential for easy removal of the delicate cheesecake.
• Line the pan generously with parchment paper: This is not just lining the bottom; you need to line the entire pan, including the sides, with parchment paper. Don’t be neat about it! Crumple the parchment paper into a ball, then unfold it and press it into the pan. This crumpled parchment creates a rustic, slightly wrinkled look to the finished cheesecake, which is part of its charm. Make sure the parchment paper extends several inches above the rim of the pan, as the cheesecake will rise quite a bit during baking. This extra parchment also makes lifting the cheesecake out of the pan much easier.

Step 2: Cream the Cream Cheese and Sugar

• In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), place your room temperature cream cheese and granulated sugar.
• Beat on medium speed until the mixture is completely smooth and creamy. This should take about 2-3 minutes. Scrape down the sides of the bowl occasionally to ensure everything is evenly incorporated. There should be no lumps of cream cheese remaining. A smooth base is key to a smooth cheesecake.

Step 3: Incorporate the Eggs

• Add the room temperature eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. Beat until the batter is smooth and emulsified after all eggs are added. Again, scrape down the sides of the bowl as needed to ensure even mixing.

Step 4: Add Heavy Cream and Vanilla Extract

• Pour in the heavy cream and vanilla extract.
• Mix on low speed until just combined. Don’t overmix at this stage. You just want to incorporate the cream into the batter until it’s homogenous. Overmixing can introduce air into the batter, which can lead to cracking during baking.

Step 5: Sift in the Flour and Salt

• In a separate small bowl, whisk together the all-purpose flour and salt. Sifting the flour isn’t strictly necessary, but it helps to ensure there are no lumps and that it incorporates smoothly into the batter.
• Gradually add the flour mixture to the wet batter, mixing on low speed until just combined. Again, be careful not to overmix. Mix only until the flour is just incorporated and the batter is smooth.

Step 6: Pour Batter into Prepared Pan

• Pour the cheesecake batter into the parchment-lined springform pan.
• Gently tap the pan on the countertop a few times to release any air bubbles that might be trapped in the batter. This helps to ensure a smooth surface on your baked cheesecake.

Step 7: Bake the Cheesecake

• Place the springform pan in the preheated oven (220°C/430°F).
• Bake for 50-60 minutes, or until the top is deeply caramelized and burnt in spots, and the center is still quite jiggly. The edges should be set, but the center should still have a noticeable wobble – almost like a custard. Don’t be afraid of the “burnt” appearance; that’s what gives this cheesecake its unique flavor.
• Keep a close eye on the cheesecake during the last 15-20 minutes of baking. If it starts to get too dark too quickly, you can loosely tent the top with aluminum foil to prevent it from burning further, but ideally, you want that deep caramelization.

Step 8: Cool Completely

• Once baked, remove the cheesecake from the oven and let it cool completely in the pan at room temperature. This is crucial for the texture to set properly. Don’t try to rush the cooling process.
• Once cooled to room temperature, cover the pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. Chilling the cheesecake is essential for it to fully set and develop its signature creamy texture. Overnight chilling is highly recommended for the best flavor and texture.

Step 9: Unmold and Serve

• Before serving, gently remove the sides of the springform pan.
• Carefully lift the cheesecake out of the pan using the parchment paper as handles. Place it on a serving plate.
• Peel away the parchment paper. The rustic, slightly wrinkled appearance from the parchment paper is part of the charm of Basque Burnt Cheesecake.
• Slice and serve chilled or at room temperature. Basque Burnt Cheesecake is delicious on its own, or you can serve it with your favorite toppings (see serving suggestions below).

Nutrition Facts for Basque Burnt Cheesecake (per serving)

Please note that these are approximate values and can vary based on specific ingredient brands and portion sizes. These values are estimated assuming the recipe is divided into 12 servings.

• Serving Size: 1 slice (approximately 1/12th of the cheesecake)
• Calories: Approximately 400-450 calories per serving
• Fat: 30-35g
  • Saturated Fat: 20-25g
• Cholesterol: 150-200mg
• Sodium: 200-250mg
• Carbohydrates: 25-30g
  • Sugar: 20-25g
• Protein: 8-10g

Important Disclaimer: These nutritional values are estimations only. For precise nutritional information, you would need to use a nutrition calculator and input the exact brands and quantities of ingredients used. Basque Burnt Cheesecake is a rich and decadent dessert, intended for occasional indulgence rather than everyday consumption.

Preparation Time for Basque Burnt Cheesecake

• Prep Time: 15-20 minutes (This includes gathering ingredients, preparing the pan, and mixing the batter.)
• Bake Time: 50-60 minutes
• Cooling Time (Room Temperature): 2-3 hours
• Chilling Time (Refrigerator): Minimum 4 hours, preferably overnight
• Total Time (excluding overnight chilling): Approximately 3-4 hours
• Total Time (including overnight chilling): Approximately 15-24 hours

Planning Ahead: While the active preparation time is relatively short, remember to factor in the significant cooling and chilling time when planning to make Basque Burnt Cheesecake. It’s an ideal dessert to prepare a day ahead of when you plan to serve it.

How to Serve Basque Burnt Cheesecake

Basque Burnt Cheesecake is incredibly versatile and delicious served in various ways. Its rich and creamy texture pairs beautifully with both simple and more elaborate accompaniments. Here are some serving suggestions:

• Simply Plain:
  • Often, the best way to appreciate the unique flavor of Basque Burnt Cheesecake is to serve it plain and unadorned. The complex flavors of the caramelized top and creamy interior are delightful on their own.
  • Let the cheesecake be the star! Slice it and serve it chilled or at room temperature.
• Fresh Berries:
  • The slight tartness of fresh berries like raspberries, strawberries, blueberries, or mixed berries provides a wonderful contrast to the richness of the cheesecake.
  • Arrange a handful of fresh berries alongside each slice or create a berry compote to spoon over the top.
• Whipped Cream:
  • A dollop of lightly sweetened whipped cream adds an extra layer of creaminess and lightness.
  • You can flavor your whipped cream with a touch of vanilla extract or a hint of citrus zest for added complexity.
• Chocolate Sauce:
  • The bitterness of dark chocolate sauce or the sweetness of milk chocolate sauce complements the caramel notes in the burnt top.
  • Drizzle warm chocolate sauce over each slice just before serving.
• Caramel Sauce:
  • Enhance the caramelized flavor profile by drizzling homemade or store-bought caramel sauce over the cheesecake.
  • A salted caramel sauce would be particularly delicious, adding a salty-sweet dimension.
• Fruit Compote or Coulis:
  • Prepare a simple fruit compote using seasonal fruits like cherries, peaches, or apples.
  • A fruit coulis (pureed fruit sauce) made from raspberries or mangoes can also add a vibrant flavor and color contrast.
• Citrus Zest:
  • A sprinkle of lemon or orange zest over the cheesecake brightens the flavors and adds a refreshing citrus note.
• With Coffee or Tea:
  • Basque Burnt Cheesecake is the perfect accompaniment to a cup of strong coffee or a pot of fragrant tea. The richness of the cheesecake balances beautifully with the bitterness of coffee or the warmth of tea.
• As Part of a Dessert Platter:
  • Include slices of Basque Burnt Cheesecake as part of a dessert platter alongside other treats like cookies, fruit, and chocolates.

Serving Temperature:

• Basque Burnt Cheesecake is delicious served chilled straight from the refrigerator, or allowed to come to room temperature for a slightly softer and creamier texture. Personal preference dictates the best serving temperature.

Additional Tips for Baking the Best Basque Burnt Cheesecake

To ensure your Basque Burnt Cheesecake is a resounding success, keep these helpful tips in mind:

1. Use Room Temperature Ingredients: As emphasized earlier, room temperature cream cheese and eggs are crucial for a smooth, lump-free batter. They emulsify together much more easily, resulting in a velvety texture and preventing any graininess in your cheesecake. Allow your cream cheese and eggs to sit at room temperature for at least 1-2 hours before you begin baking.
2. Don’t Overmix the Batter: Overmixing the batter, especially after adding the heavy cream and flour, can introduce too much air, which can lead to cracking during baking and a less desirable texture. Mix only until the ingredients are just combined and the batter is smooth. Gentle mixing is key.
3. Generously Line Your Pan with Parchment Paper: The crumpled parchment paper lining is not just for aesthetics; it’s functional. It allows the cheesecake to rise freely and prevents sticking, making removal from the pan incredibly easy. Ensure the parchment paper extends well above the rim of the pan to catch any drips and to provide handles for lifting the cheesecake out.
4. Embrace the Burnt Top: Don’t be afraid of the “burnt” appearance. The high baking temperature is essential for achieving the signature caramelized, almost charred top that gives Basque Burnt Cheesecake its unique flavor profile. The burnt top is not actually burnt in a negative way; it’s deeply caramelized and adds a wonderful bitterness that balances the richness of the cheesecake.
5. Chill Thoroughly: Chilling the cheesecake for at least 4 hours, or preferably overnight, is non-negotiable. This allows the cheesecake to fully set and develop its signature creamy, custard-like texture. Resist the temptation to slice into it too soon; patience is rewarded with the perfect texture and flavor.

Frequently Asked Questions (FAQ) about Basque Burnt Cheesecake

Here are some common questions people have about Basque Burnt Cheesecake:

Q1: What exactly is Basque Burnt Cheesecake and where does it come from?

A: Basque Burnt Cheesecake, also known as San Sebastian Cheesecake, originates from the Basque region of Spain, specifically from a restaurant called La Viña in San Sebastian. It’s a crustless cheesecake baked at a high temperature to achieve a deeply caramelized, almost burnt top, while the interior remains incredibly creamy and jiggly. It’s known for its simplicity, using minimal ingredients, and its unique flavor and texture profile that differs significantly from traditional New York-style cheesecake.

Q2: Why is it called “burnt” cheesecake? Is it actually burnt?

A: The name “burnt” cheesecake refers to the intentionally dark, caramelized top. It’s not burnt in the sense of being overly charred or bitter in a negative way. The high baking temperature causes the sugars in the cheesecake to caramelize deeply, creating a complex, slightly bitter-sweet flavor that complements the creamy interior. This “burnt” top is a defining characteristic and a key flavor component of Basque Burnt Cheesecake.

Q3: Can I use low-fat cream cheese or substitute ingredients to make it healthier?

A: While you can technically use low-fat cream cheese, it’s generally not recommended for authentic Basque Burnt Cheesecake. The full-fat cream cheese is essential for achieving the signature rich, creamy texture and flavor. Using low-fat cream cheese will result in a less creamy and potentially drier cheesecake. Similarly, substituting heavy cream with a lower fat option will affect the richness and texture. If you are looking for a healthier dessert, this might not be the ideal recipe, as its charm lies in its rich, decadent nature. It’s best enjoyed as an occasional treat with the full-fat ingredients for the authentic experience.

Q4: How should I store leftover Basque Burnt Cheesecake?

A: Leftover Basque Burnt Cheesecake should be stored in the refrigerator in an airtight container. It will keep well for up to 3-4 days. In fact, many people find that the flavor and texture even improve slightly the day after baking, as the flavors have more time to meld together. You can enjoy it chilled straight from the refrigerator or let it sit at room temperature for a short time before serving to soften slightly.

Q5: Can I make Basque Burnt Cheesecake ahead of time?

A: Absolutely! Basque Burnt Cheesecake is an excellent make-ahead dessert. In fact, it’s often recommended to make it at least a day in advance, as the chilling time is crucial for its texture and flavor development. Making it ahead of time also takes the pressure off when you’re entertaining. Simply bake it, cool it completely, chill it overnight, and then it’s ready to be served whenever you need it. It’s a perfect dessert for parties and gatherings because of its make-ahead convenience.

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