Basque Burnt Cheesecake

This Basque Burnt Cheesecake has everything in one! contrast texture between a caramelized crust with a creamy rich interior center. Level up your dessert game in the easiest way with this Burnt but beautiful cheesecake.

Remember that the burnt is intentional and there is anti-fail cake for making this!

why did no one tell me that making this super delicious tasty cheesecake is so easy? I mean very very easy than any other desserts or cake I’ve ever had!! and I think of course you should make it too.

What is Basque cheesecake?

Basque cheesecake is an iconic baked cheesecake The original recipe was developed in the 1970s, at a cafe in San Sebastian in Spain’s Basque Country (hence the name!) called La Vina. Apparently, they invented this burnt-topped silky smooth cheesecake that defies all cheesecake rules. 

This “Burnt” Basque Cheesecake recipe (known here in Spain as ‘tarta de queso’) is uniquely light, creamy, delicious, caramelized, and so easy to make anti-fail recipe.

To make the “Burnt” Basque cheesecake, bake the cheesecake in a very hot oven to deliver a beautiful, dark exterior full of bittersweet notes that complement the creamy light interior. It’s more traditional to have a custard-like center. Also, This reason why it’s so good is the same reason why creme brûlée is.

Then, What is the difference between basque cheesecake and regular cheesecake?

Well, To make it brief I give you two main reasons, Firstly, there is zero water bath, notably burnt exterior that is 100% planned and intentional. They were still creamy but not too much and not wet. This one is creamy but not too creamy.

Secondly is a low-maintenance recipe a.k.a easy one, To make burnt basque cheesecake, you mix up the ingredients, pour it into your pan, and bake. just remember the parchment paper and just let it do its thing.

Now, let’s try our Burnt Basque Cheesecake recipe for a unique & flavorful experience.

Ingredients of Basque Burnt Cheesecake

• Cream Cheese room temperature; The foundation of the cheesecake, providing richness, density, and creaminess. Do not use a spreadable kind as it can have a higher water content and thus a lower fat content. That said, any brand will work as long as it’s full-fat cream cheese.
• Sugar; simple fine white granulated sugar keeps the flavor clean so the vanilla shines. you’re welcome to use caster sugar. I use less sugar than most other Basque burnt cheesecake recipes so that it is not overly sweet.
• Flour; just a bit of flour helps to bind the moisture from the cream and set the custard into a smooth texture. I like to add a little extra flour in there to help the cheesecake rise in the oven. But it’s delicious without too!
• Eggs room temperature; Basque cheesecake has a higher ratio of eggs compared to American cheesecake. give a delicious rich taste to this Basque cheesecake recipe, as well as helping it to set.
• Heavy Cream room temperature; a whole cup of cream goes into this batter and that’s one of the things that differentiates it. The added moisture from the cream means that the cheesecake will not dry out and can withstand a very high baking temperature. No skimping on the fat here either. You’ll need to use heavy whipping cream to achieve the right texture for this cheesecake.
• Vanilla Extract; vanilla is the main flavor aside from the tangy sweet cheese taste, also to enhance the overall flavor profile, adding a subtle sweetness and depth of complexity.

How to Make Basque Burnt Cheesecake

Let’s start with Preheat the oven: Set your oven to 210℃ or 410℉ and ensure the shelf is positioned in the middle.

Then, Prepare the pan: Line an 8″ round baking pan or springform with parchment paper that extends past the edge of the pan and folds down to hold it in place. Set aside. You can also grease the sides for easier removal later.

Next, Cream the cheese and sugar: In a large bowl, using an electric mixer on medium-low speed, beat the softened cream cheese and sugar together until smooth and creamy. Scrape down the sides of the bowl as needed to ensure even mixing.

Do not forget to add the eggs one at a time, beating on low speed after each addition until just combined. Avoid overbeating.

Now, Stir in the vanilla extract, heavy cream, salt, and flour using a low mixer speed or a whisk until fully incorporated. Ensure no lumps are remaining.

Bake for perfection

Pour the batter into the prepared springform pan. Gently tap the pan on the counter to remove any air bubbles. Bake on the center rack for 45 minutes.

Then, the cheesecake will rise and brown almost burnt and the center should be jiggly when you move the pan. or until the top is deeply golden brown and slightly jiggly in the center. The edges will be set, but the center may still be wobbly.

After that, Let the cheesecake cool on the counter for 2 hours then transfer the cheesecake to a fridge for at least 4 hours, or preferably overnight, to allow it to set and develop its full flavor and texture.

Serve and Enjoy!

Once chilled, remove the cheesecake from the pan and carefully peel away the parchment paper. Cut the cheesecake like a cake and the burnt cheesecake is ready to serve. Enjoy! Slice and serve at room temperature for the optimal taste and texture experience. You can have it with whipped cream, jam, or just plain. Either way, it’s gorgeously silky, cheesy goodness.

Recipe Notes;

• Using room-temperature ingredients ensures they blend smoothly, resulting in a creamy texture, and also allows for proper emulsification, and get better results.
• The deeply caramelized top is a signature characteristic of this recipe. Don’t be alarmed by the dark color, as the interior remains deliciously creamy.
• The baking time varies based on your preference. For a runny center, bake for 35 minutes. For creamy, try 40-45. For fully baked through, cook for 50 minutes (be careful with too hot oven temperature).
• The center of the baked cheesecake should still be very slightly jiggly when you take it out of the oven. Aim for slightly underbaked (but not raw) cheesecake for best results. It should jiggle in the center. Don’t worry, it will set. You want it to be creamy in the center.
• Do not remove the cheesecake from the cake pan while it is still warm, or it might collapse. I recommend chilling the cheesecake for at least 4 hours first before releasing it and serving your baked Basque cheesecake.

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