Are you looking for the perfect burnt Basque Cheesecake recipe? You’re in luck! This mouthwatering recipe is simple to make and needs only 5 main ingredients. It will result in a wonderfully creamy cheesecake with a delightful caramelized top. Enjoy!
Prep Time
- Preparation Time: 20 minutes
- Baking Time: 55 minutes
- Type: Desserts
- Origin: Spanish
- Total Time: 1 hour 15 minutes
Ingredients
Philadelphia Cream Cheese: Provides a rich, creamy texture and classic cheesecake flavor.
Large Eggs: Act as a binding agent, adding structure and moisture.
Granulated Sugar: Sweetens the cheesecake and helps achieve a smooth, caramelized top.
Cornstarch: Stabilizes the batter, ensuring a smooth and creamy consistency.
Heavy Cream: Adds richness and a silky texture to the cheesecake.
Salt: Enhances the flavors and balances the sweetness.
Vanilla Bean Paste: Infuses the cheesecake with a deep, aromatic vanilla flavor.
Chocolate Ganache: Adds a decadent, creamy chocolate layer to complement the cheesecake.
How to Make Creamy Basque Cheesecake
- Allow all the ingredients to reach room temperature by removing them from the fridge at least an hour before starting.
- Preheat the oven to 410F (conventional, bottom heating).
- Prepare an 8×3″ cake pan by buttering the bottom and lining it with at least 2 large parchment sheets.
- Ensure the parchment sheets are stuffed in facing opposite directions, so they rise above the edge of the cake pan in all directions.
- Put the cream cheese in the bowl of a stand mixer with a paddle attachment for 2-3 minutes until creamy.
- Scrape the edges and bottom of the bowl to ensure no lumps of cream cheese remain.
- Add the sugar and mix for another 2-3 minutes until the sugar dissolves, scraping the bowl as needed.
- Break the eggs in a separate bowl and add them one at a time while mixing at medium speed until each egg is incorporated.
- Add the heavy cream, vanilla, and salt, mixing for 30 seconds.
- Sift in the cornstarch and mix for 30-60 seconds until all ingredients are fully incorporated.
- Take the cheesecake out of the oven, it will still be quite wobbly! Let it rest at room temperature for just 5 minutes, then transfer it to the fridge immediately.
- Let the cheesecake cool overnight in the fridge, and serve it cold straight from the fridge.
- If serving with chocolate ganache, make the ganache by pouring hot cream over the chopped chocolate, waiting 5 minutes, and mixing until a shiny ganache is formed. Then pour it over the cheesecake slice while still warm.
What is Basque Cheesecake?
Basque cheesecake comes from the Basque region of Spain and has a unique twist compared to traditional cheesecake. Instead of avoiding a crust on top, it intentionally has a burnt, caramelized exterior and a creamy, custard-like interior.
This burnt crust replaces the biscuit crust in a traditional cheesecake and gives the Basque cheesecake a slightly bitter taste, balancing the sweetness of the creamy filling.
How to Tell When the Cheesecake is Done Baking
It can be quite tricky to determine the precise time to take something out of the oven. Here are the signs I relied on that worked for me:
- Approximately 50 minutes later, a thin solid film had formed on top of the cheesecake
- The cheesecake had risen well above the height of the pan
- When shaken, the cheesecake had a nice wobble, almost feeling underdone
It could require a couple of attempts to get the timing just right. The timing may also be affected by the type of pan and oven you are using.
Consider this when you check the cheesecake at around 50 minutes: do you prefer it underdone and creamy, or fully baked but slightly eggy/dry?
- If the dish is not fully cooked, it’s better to be cautious and stop baking when you think it’s close to being done.
- If the dish is fully baked, give it a few extra minutes until you are confident it’s completely done (you can bake for 60 minutes and then broil).
- Trust your instincts when it comes to determining if the dish is ready or not.
Frequently Asked Questions
How is Basque cheesecake different from classic cheesecake?
Basque cheesecake stands out from classic cheesecake with its unique burnt exterior, offering a hint of bitterness. Additionally, its creamy, custard-like interior sets it apart from the denser texture of traditional cheesecake. Lastly, Basque cheesecake is known for being crustless.
What makes Basque Cheesecake different from other cheesecakes?
Basque Cheesecake is unique due to its burnt top and creamy, almost gooey center. Unlike traditional cheesecakes, it’s baked at a high temperature which caramelizes the top, giving it a distinct flavor.
How should I serve Basque Cheesecake?
Serve Basque Cheesecake at room temperature for the best texture and flavor. It pairs well with a variety of beverages, such as espresso, sweet sherry, or Earl Grey tea.
Can I make Basque Cheesecake ahead of time?
Yes, you can make Basque Cheesecake a day in advance. Store it in the refrigerator and let it come to room temperature before serving to enjoy its full flavor.
Why does Basque Cheesecake crack on top?
Cracks are a normal part of Basque Cheesecake and add to its rustic charm. They result from the high baking temperature, which also gives the cheesecake its signature burnt top.
Is it normal for Basque Cheesecake to be gooey in the center?
Yes, the gooey center is a characteristic feature of Basque Cheesecake. The creamy, slightly undercooked interior contrasts beautifully with the caramelized top, creating a unique texture and flavor experience.
Try Out My Other Recipes!
Basque Cheesecake Recipe: Make the Perfect Burnt Cheesecake
Ingredients
- 32 oz Philadelphia cream cheese 4 8 oz blocks, or 905g
- 6 large eggs
- 1 ⅓ cups granulated sugar 290g
- 2 ½ tbsp cornstarch 22g
- 1 ½ cups heavy cream 360g
- ½ tsp salt
- 1 tsp vanilla bean paste
- 20 g milk or semi-sweet chocolate
- 20 g heavy cream
Instructions
Preparation:
- Take out all ingredients from the fridge at least 1 hour before starting.
- Preheat your oven to 410°F (bottom heating).
- Prepare an 8×3″ cake pan: butter the bottom and line with 2 large parchment sheets. The parchment should rise above the pan’s edge.
Making the Batter:
- In a stand mixer, cream the cream cheese for 2-3 minutes until smooth. Scrape the bowl to remove lumps.
- Add sugar and mix for another 2-3 minutes until dissolved. Scrape and mix for 30 more seconds.
- In a separate bowl, break the eggs. Add eggs one at a time to the mixer, mixing at medium speed. Do not overmix.
- Add heavy cream, vanilla, and salt. Mix for 30 seconds.
- Sift in the cornstarch and mix for 30-60 seconds until well combined.
Baking:
- Pour the batter into the prepared cake pan. Tap the pan on the counter to remove air bubbles.
- Place the pan on the middle rack of the preheated oven. Bake for about 55 minutes, checking at 50 minutes.
- In the last 3-4 minutes, turn on the broiler to brown the top. If you want it more set, bake for 60 minutes.
- Remove from oven; it will still be wobbly. Let it rest at room temperature for 5 minutes, then place it in the fridge to cool overnight.
Serving:
- Serve cold from the fridge.
- If you want chocolate ganache, pour hot cream over chopped chocolate, wait 5 minutes, and mix until smooth. Pour over cheesecake slices while warm.
