If you have a craving for a dessert that’s rich, creamy, and full of character, you absolutely need to try the Burnt Basque Cheesecake Recipe. This stunning cake has a beautifully caramelized top with a signature burnt look that contrasts wonderfully with the soft, luscious interior. It’s one of those desserts that look deceptively simple yet pack an incredible depth of flavor and texture, perfect for impressing guests or simply treating yourself to a slice of pure indulgence at home.
Ingredients You’ll Need
Gathering the right ingredients is the first step toward baking the perfect Burnt Basque Cheesecake Recipe. Each component plays a crucial role in creating its unique taste and texture — from the creamy richness of the cream cheese to the subtle vanilla and the delicate hint of salt that balances everything beautifully.
- Cream cheese, 700 grams: The star ingredient, providing a creamy and velvety base for the cheesecake’s luscious texture.
- Granulated sugar, 200 grams: Adds the necessary sweetness and helps create that irresistible caramelized crust.
- Large eggs, 4: Bind ingredients together, providing structure while keeping the cake light.
- Heavy cream, 360 milliliters: Enhances the richness and contributes to the silky mouthfeel.
- All-purpose flour, 16 grams: Just enough to give the cheesecake a tender hold without compromising softness.
- Vanilla extract, 1 teaspoon: Lends a gentle aromatic warmth that elevates the overall flavor.
- Salt, a pinch: Balances the sweetness and heightens the other flavors subtly.
How to Make Burnt Basque Cheesecake Recipe
Step 1: Get Your Oven Ready
Start by preheating your oven to 210°C (410°F) and place the rack in the center. This high heat is key to achieving the signature burnt top without drying out the creamy interior, so don’t skip this step.
Step 2: Prepare the Pan
Line a 9-inch springform pan with two layers of parchment paper, making sure the paper extends above the rim. This prevents the batter from sticking and catches the cake’s natural expansion as it bakes, ensuring a clean release and that iconic uneven, rustic edge.
Step 3: Beat Cream Cheese and Sugar
In a large mixing bowl, beat the cream cheese and granulated sugar on medium speed until the mixture is smooth and lump-free. This step is vital to get a silky batter and prevent grainy texture in the finished cheesecake.
Step 4: Add Eggs One by One
Incorporate the eggs gradually, adding one at a time and mixing well after each addition. This slow incorporation keeps the batter smooth and stable, helping you avoid curdling or lumps.
Step 5: Mix in Cream, Vanilla, and Salt
Pour in the heavy cream, vanilla extract, and a pinch of salt, then continue mixing until your batter is silky and well blended. This blend enriches the flavor and builds the creamy, luscious consistency this Burnt Basque Cheesecake Recipe is known for.
Step 6: Fold in Flour
Sift the all-purpose flour over the batter and gently fold it in until just combined. Don’t overmix here — the goal is to keep the batter airy while adding structural integrity.
Step 7: Pour Batter and Release Air Bubbles
Transfer the batter to your parchment-lined pan, then gently tap the pan on the counter. This helps release any trapped air bubbles that could cause unwanted holes or cracks in the cake.
Step 8: Bake Until Beautifully Burnt
Bake the cheesecake for 50 to 60 minutes. You’ll know it’s ready when the top is deeply browned, almost blackened in places, with a jiggly center. This contrast between the burnt top and underbaked center is what creates the magic in this dessert.
Step 9: Cool and Chill
Allow the cheesecake to cool in the pan on a wire rack. Then refrigerate it for at least 4 hours. This chilling step is essential for the cheesecake to set properly and for the flavors to meld beautifully.
How to Serve Burnt Basque Cheesecake Recipe
Garnishes
The beauty of the Burnt Basque Cheesecake Recipe lies in its effortless presentation, but a few simple garnishes can add an extra touch of elegance. Fresh berries such as raspberries or blueberries provide a refreshing tartness that cuts through the richness. A light dusting of powdered sugar or a drizzle of honey can also accentuate sweetness and texture without overpowering the signature burnt flavor.
Side Dishes
Pair this cheesecake with a cup of strong black coffee or an aromatic cup of tea for a perfect after-dinner treat. If you want something a little lighter on the side, a small serving of citrus sorbet works wonderfully, offering a bright contrast to the cake’s creamy decadence.
Creative Ways to Present
Try serving individual slices on rustic wooden boards or simple white plates to highlight the cheesecake’s golden burnt surface and imperfect charm. For a fun twist, you can add edible flowers or a sprinkle of toasted nuts to give a nice crunch and a hint of earthiness, making it feel like an artisanal cafe dessert right at home.
Make Ahead and Storage
Storing Leftovers
Leftover Burnt Basque Cheesecake Recipe keeps beautifully in the refrigerator. Wrap the cake tightly in plastic wrap or place it in an airtight container to prevent it from absorbing other aromas and to maintain its moist texture. It will stay fresh for up to 4 days, giving you plenty of opportunities to enjoy every last bite.
Freezing
This cheesecake freezes well if you want to save it for later. Slice it into individual portions, wrap each piece in plastic wrap, and store them in a freezer-safe container or bag. When properly wrapped, the cheesecake can last up to 2 months, so you always have a special dessert on hand for unexpected guests or sweet cravings.
Reheating
For the best experience, thaw frozen slices overnight in the refrigerator. You can serve them chilled or bring them to room temperature before serving. Avoid reheating in the microwave as it can alter the texture; instead, let the cheesecake warm gently on the counter for about 30 minutes to regain its perfect creamy consistency.
FAQs
Why is the Burnt Basque Cheesecake burnt on top?
The distinct burnt top is intentional and part of what gives the Burnt Basque Cheesecake Recipe its unique flavor and look. High oven heat caramelizes the sugars, creating a deeply browned crust that contrasts with the creamy interior, adding complexity to the taste.
Can I use low-fat cream cheese or cream for this recipe?
For the best texture and flavor, full-fat cream cheese and heavy cream are recommended. Lower-fat alternatives can affect the richness and the creamy mouthfeel that make this cheesecake so irresistible.
Is it necessary to use a springform pan?
Yes, a springform pan is ideal for baking this cheesecake since it allows you to remove the sides gently without damaging the delicate cake. The parchment paper also helps, but the springform makes serving much easier.
Can I make this cheesecake gluten-free?
Definitely. Since the recipe uses only a small amount of all-purpose flour, you can substitute it with a gluten-free flour blend or cornstarch to keep the structure without sacrificing taste.
How long should the cheesecake rest before serving?
It’s important to refrigerate the cheesecake for at least 4 hours after baking. This resting time helps the flavors settle and allows the texture to firm up perfectly, ensuring a slice that’s both creamy and structurally sound.
Final Thoughts
Trust me when I say that once you make the Burnt Basque Cheesecake Recipe, it will quickly become a favorite in your dessert repertoire. Its striking appearance and luscious texture make every bite feel like a special moment. So grab your cream cheese and let’s get baking — you’re about to enjoy one of the most satisfying cheesecakes out there!
Print
Burnt Basque Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 15 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Description
Burnt Basque Cheesecake is a rich, creamy dessert featuring a deeply caramelized top and a luscious, custard-like center. This no-fuss cheesecake is baked at a high temperature to achieve its signature burnt exterior while maintaining a silky texture inside, making it irresistibly indulgent and perfect for any occasion.
Ingredients
Cheesecake Batter
- 700 grams cream cheese
- 200 grams granulated sugar
- 4 large eggs
- 360 milliliters heavy cream
- 16 grams all purpose flour
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat Oven: Preheat the oven to 210°C (410°F) and position a rack in the center to ensure even baking.
- Prepare Pan: Line a 9-inch springform pan with a double layer of parchment paper, allowing the paper to extend above the rim to catch overflow and protect the cheesecake.
- Mix Cream Cheese and Sugar: In a large bowl, beat the cream cheese and granulated sugar on medium speed until the mixture is smooth and free of lumps, ensuring a creamy base.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure full integration and a smooth batter.
- Add Cream, Vanilla, and Salt: Pour in the heavy cream, vanilla extract, and a pinch of salt, and mix until the batter achieves a silky consistency.
- Fold in Flour: Sift the all-purpose flour over the batter and gently fold it in until just combined to avoid overmixing, which can affect texture.
- Transfer Batter: Pour the batter into the prepared pan and lightly tap it on the counter to release any trapped air bubbles for a smooth surface.
- Bake: Bake the cheesecake for 50 to 60 minutes until the top is deeply browned and caramelized and the center still jiggles slightly when gently shaken, indicating perfect doneness.
- Cool and Chill: Allow the cheesecake to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours to set the texture before serving.
Notes
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- Do not overbake; the center should be slightly jiggly to retain the custardy texture.
- Allow plenty of cooling and chilling time to achieve the perfect consistency.
- The parchment paper lining should extend above the pan to catch any batter that rises during baking.
- Serve chilled or at room temperature based on preference.
