I absolutely love this Basque Burnt Cheesecake recipe because it captures the perfect marriage of creamy and caramelized flavor with minimal effort—talk about a millennial’s dream! Plus, the dramatic, rustic appearance makes for a total Instagram-worthy moment that definitely impresses without all the fuss.
I adore crafting sweets that are straightforward yet delectable, and my Basque Burnt Cheesecake fulfills that beautifully. The rich creaminess of 500g cream cheese and 250ml heavy cream makes it an über-decadent confection.
With 200g granulated sugar serving as its only sweetener and vanilla (the world’s best-tasting flavoring) providing the essence, this cheesecake is so good, you’ll want to eat it “all day, every day.”
Ingredients
Cream cheese: High in protein and fat; contributes a smooth and creamy texture.
Sugar that has been granulated: Delivers sweetening power; becomes caramelized for a toasted topping.
Protein from eggs; they serve to bind and set the cheesecake.
Rich and silky, heavy cream is high in fat.
Vanilla Extract: Increases tastiness; imparts sweet-smelling aroma to food.
Salt is a flavor balancer, sweetener and enhancer in my kitchen.
All-purpose flour: aids in thickening; gives structure.
Ingredient Quantities
- 500g cream cheese, room temperature
- 200g granulated sugar
- 4 large eggs
- 250ml heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 20g all-purpose flour
Instructions
1. Set your oven to 210°C (410°F) to preheat. Prepare a 9-inch (23 cm) springform pan by lining it with parchment paper and making sure the paper extends above the rim by at least 2 inches. This is to account for the batter that is bound to rise; otherwise, you’d have quite a mess on your hands.
2. In a large mixing bowl, use a hand mixer or a stand mixer with a paddle attachment to beat 500g of cream cheese and 200g of granulated sugar until smooth and creamy.
3. Incorporate into the cream cheese mixture, four large eggs, one at a time, beating well after each egg until the addition is fully combined.
4. Slowly incorporate 250 ml of whipping cream, 1 tsp (5 ml) vanilla extract, and 1/4 tsp (
1.5 ml) salt into the batter, taking care to maintain the smooth, homogeneous consistency of the batter.
5. Dust the 20g of all-purpose flour over the batter and fold gently with a spatula. Make sure to eliminate any lumps and combine fully with the batter.
6. We prepared the springform pan and poured the batter in, smoothing the top as necessary with a spatula.
7. In a preheated oven, bake the cheesecake for 50 to 60 minutes, or until the top is a deep brown and the center jiggles just a bit.
8. After baking, take the cheesecake from the oven and allow it to cool in the pan for roughly 60 minutes. During this time, it will undergo a slight deflation, which is to be expected.
9. Take care as you remove the cheesecake from the springform pan and peel the parchment paper away.
10. Present the Basque Burnt Cheesecake at room temperature or chilled, with no requirement or mold held by the dessert to do what a typical cheesecake does: sit primly in an undisturbed state while it awaits plate and fork. If so desired, the cheesecake can be garnished with fresh berries and/or a dusting of powdered sugar.
Equipment Needed
1. Oven
2. 9-inch (23 cm) springform pan
3. Parchment paper
4. Large mixing bowl
5. Hand mixer or stand mixer with paddle attachment
6. Spatula
7. Measuring cups and spoons
8. Kitchen scale (optional for precise measurements)
FAQ
- Can I use low-fat cream cheese for this recipe?The richest and creamiest texture, which is the hallmark of Basque Burnt Cheesecake, comes from using full-fat cream cheese.
- Do I need to line the baking pan with parchment paper?Indeed, preventing cheesecake from sticking to the pan can be accomplished in a variety of ways, but the pan’s lining with parchment paper serves several purposes, not the least of which is ensuring that cheesecake makes a successful and attractive appearance when it is removed from the pan.
- Why does the cheesecake need to be burnt?The flavor and texture are what make the dessert. The burnt top adds a caramelized flavor, which is unlike anything else. The contrast with the creamy interior could not be starker.
- Can I make the cheesecake ahead of time?The cheesecake can be made a day ahead and kept in the refrigerator. It really tastes better after an overnight chill.
- What is the best way to prevent the cheesecake from cracking?With traditional cheesecakes, cracks are a frequent occurrence. But when it comes to no-bake recipes, maintaining a smooth surface is a bigger concern. While room-temperature ingredients and careful mixing help, the texture of the filling can also affect the appearance of the top. If you are using a cream cheese base, which is in the following recipes, the filling should be smooth and creamy.
- Can I substitute the heavy cream with something else?The consistency of the cheesecake depends heavily on cream, but if you must, you can use half-and-half, which will affect the texture of the cake.
- How do I know when the cheesecake is done?When the cheesecake is finished, the edges will be set, and the center will have a slight jiggle. Avoid overbaking to maintain the creaminess of the filling.
Substitutions and Variations
For cream cheese: For a slightly sweeter flavor, use mascarpone cheese.
To replace granulated sugar: Use 200 grams of caster sugar to achieve a smoother finish.
For eggs: Utilize 3 large eggs and add 2 yolks to enrich the flavor and create a creamier texture.
For heavy cream: Use 250ml of crème fraîche when you want a sauce with a bit of a bite.
For all-purpose flour: Substitute 20g of cornstarch for a gluten-free option.
Pro Tips
1. Room Temperature Ingredients: Before starting, ensure the cream cheese, eggs, and heavy cream are at room temperature. This will help the batter blend more smoothly, avoiding lumps and ensuring an even texture.
2. Control the Jiggle: When checking for doneness, look for a slight jiggle in the center of the cheesecake. It should be set around the edges but still move slightly in the middle, which will firm up as it cools.
3. Parchment Paper: Use a single piece of parchment paper to line the springform pan, with the sides extending well above the rim. This protects against leaks and makes it easier to remove the cheesecake after baking.
4. Cooling Technique: Allow the cheesecake to cool slowly in the oven with the door ajar for about 30 minutes before transferring it to a rack. This helps prevent the cheesecake from collapsing too quickly and cracking.
5. Chilling Time: For the best flavor and texture, make the cheesecake a day ahead. Allow it to chill in the refrigerator overnight, which will enhance its rich, creamy consistency.
Basque Burnt Cheesecake Recipe
My favorite Basque Burnt Cheesecake Recipe
Equipment Needed:
1. Oven
2. 9-inch (23 cm) springform pan
3. Parchment paper
4. Large mixing bowl
5. Hand mixer or stand mixer with paddle attachment
6. Spatula
7. Measuring cups and spoons
8. Kitchen scale (optional for precise measurements)
Ingredients:
- 500g cream cheese, room temperature
- 200g granulated sugar
- 4 large eggs
- 250ml heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 20g all-purpose flour
Instructions:
1. Set your oven to 210°C (410°F) to preheat. Prepare a 9-inch (23 cm) springform pan by lining it with parchment paper and making sure the paper extends above the rim by at least 2 inches. This is to account for the batter that is bound to rise; otherwise, you’d have quite a mess on your hands.
2. In a large mixing bowl, use a hand mixer or a stand mixer with a paddle attachment to beat 500g of cream cheese and 200g of granulated sugar until smooth and creamy.
3. Incorporate into the cream cheese mixture, four large eggs, one at a time, beating well after each egg until the addition is fully combined.
4. Slowly incorporate 250 ml of whipping cream, 1 tsp (5 ml) vanilla extract, and 1/4 tsp (
1.5 ml) salt into the batter, taking care to maintain the smooth, homogeneous consistency of the batter.
5. Dust the 20g of all-purpose flour over the batter and fold gently with a spatula. Make sure to eliminate any lumps and combine fully with the batter.
6. We prepared the springform pan and poured the batter in, smoothing the top as necessary with a spatula.
7. In a preheated oven, bake the cheesecake for 50 to 60 minutes, or until the top is a deep brown and the center jiggles just a bit.
8. After baking, take the cheesecake from the oven and allow it to cool in the pan for roughly 60 minutes. During this time, it will undergo a slight deflation, which is to be expected.
9. Take care as you remove the cheesecake from the springform pan and peel the parchment paper away.
10. Present the Basque Burnt Cheesecake at room temperature or chilled, with no requirement or mold held by the dessert to do what a typical cheesecake does: sit primly in an undisturbed state while it awaits plate and fork. If so desired, the cheesecake can be garnished with fresh berries and/or a dusting of powdered sugar.
