Burnt Basque Cheesecake Recipe

Introduction

Burnt Basque Cheesecake is a creamy, caramelized dessert known for its deeply browned top and luscious interior. Originating from Spain’s Basque region, this cheesecake combines simplicity with rich flavor, making it a favorite for both everyday treats and special occasions.

Ingredients

• 500 g cream cheese (cut into cubes)
• 200 g raw sugar
• 300 g thickened cream
• 4 eggs (about 60 g each, whole)
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon cornstarch

Instructions

1. Step 1: Add all ingredients into the jug of a blender and blend for 2-3 minutes until the mixture is very smooth.
2. Step 2: Preheat your oven to 240°C (460°F) or 220°C (430°F) if using a fan-forced oven. Make sure to preheat for at least 30 minutes to achieve the right baking temperature.
3. Step 3: Line a 20 cm round springform cake tin with two layers of baking paper for extra support.
4. Step 4: Pour the blended cake batter into the prepared tin. Tap the tin gently on the countertop to release any trapped air pockets. Let the batter sit for 10 minutes, then use a bamboo skewer or chopstick to swirl through the batter and pop surface bubbles.
5. Step 5: Place the tin in the hot oven and bake for 30 minutes. The cheesecake will puff up during baking and will deflate and sink as it cools. Once baked, remove from the oven and allow it to cool completely at room temperature.
6. Step 6: Cover the cooled cake with a sheet of aluminum foil and refrigerate overnight or for at least 6 hours before serving. This resting time helps the flavors develop and sets the texture perfectly.

Tips & Variations

• Use full-fat cream cheese and cream for the best creamy texture and flavor.
• For a subtle twist, add a tablespoon of lemon zest or a splash of liqueur to the batter before blending.
• Make sure to preheat the oven thoroughly to achieve the characteristic burnt top without undercooking the center.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. It can be enjoyed cold straight from the fridge or at room temperature. Reheat gently in a warm oven if you prefer it slightly warmed, but avoid microwaving to maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why does the cheesecake sink after baking?

The cheesecake puffs up while baking due to trapped air and eggs expanding, then sinks as it cools because the structure settles, resulting in a dense, creamy texture inside.

Can I use a different type of sugar?

Raw sugar is preferred for its flavor and caramelization, but you can substitute with caster sugar if needed, though the taste and color may be slightly different.

Burnt Basque Cheesecake Recipe

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4.6 from 122 reviews

This Burnt Basque Cheesecake is a creamy, rich dessert characterized by its deeply caramelized top and custardy interior. Originating from the Basque region of Spain, this cheesecake is uniquely baked at a high temperature to achieve a burnt, slightly charred exterior while maintaining a smooth, velvety texture inside. Using simple ingredients blended together and baked in a high-heat oven, it’s an easy yet impressive dessert perfect for any occasion.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Cheesecake Ingredients

• 500 g cream cheese, cut into cubes
• 200 g raw sugar
• 300 g thickened cream
• 4 eggs (approximately 60 g each, whole)
• 1 teaspoon vanilla extract
• Pinch of salt
• 1 tablespoon cornstarch

Instructions

1. Blend Ingredients: Add all the ingredients into the jug of a blender and blend for 2-3 minutes until the mixture becomes very smooth, ensuring a creamy batter without lumps.
2. Preheat Oven: Preheat your oven to 240°C (460°F) or 220°C (430°F) if fan-forced. Allow the oven to preheat for at least 30 minutes to achieve the high temperature needed for the signature burnt top.
3. Prepare Cake Tin: Line a 20cm round springform cake tin with two layers of baking paper to prevent sticking and to help with easy removal after baking.
4. Pour Batter and Release Air Bubbles: Pour the blended batter into the prepared tin. Tap the tin gently on the countertop to release trapped air pockets. Let the batter rest for 10 minutes, then swirl a bamboo skewer or chopstick through the surface to pop any remaining air bubbles for an even texture.
5. Bake the Cheesecake: Place the tin in the hot oven and bake for approximately 30 minutes. The cheesecake will puff up significantly and develop a dark, caramelized top. Once done, remove it from the oven and allow it to cool completely at room temperature, during which it will deflate and sink slightly.
6. Chill Before Serving: Cover the cooled cheesecake with a sheet of aluminium foil and chill in the fridge overnight or for at least 6 hours. This chilling step firms the cheesecake and enhances its flavors and creamy texture.

Notes

• Use full-fat cream cheese and thickened cream for the creamiest results.
• Make sure the eggs are at room temperature for better mixing.
• The burnt top is not a burnt mistake; it is essential for the traditional flavor and texture of this cheesecake.
• Allow the batter to rest before baking to reduce cracks and air bubbles.
• Use parchment paper generously, folding it high above the rim of the pan to contain the batter as it rises during baking.
• For best results, chill the cheesecake overnight to let it set completely.

Keywords: Burnt Basque Cheesecake, Basque Cheesecake, Burnt Cheesecake, Cream Cheese Dessert, Spanish Dessert, Caramelized Cheesecake