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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.

Ingredients

Scale

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

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