Basque cheesecake is that ultra-creamy cheesecake you won’t be afraid to make. This cheesecake is meant to get burnt and cracked. It is baked without water bath and at high temperature. This is the cheesecake that you can’t go wrong.
Why are you going to like this recipe for burnt basque cheesecake
Two main reasons to love this recipe.
It’s super easy to make: Basque Burnt Cheesecake is a simple dessert that doesn’t require much work. It’s done with only a few ingredients, and it takes minimal preparation. This recipe is an ideal dessert for novice bakers.
Basque cheesecake is versatile: This cheesecake can be adapted to suit a variety of flavours. You may add some fresh fruit, chocolate or caramel sauce to the batter and make different flavoured cheesecake every time. You might like adding toppings, such as whipped cream, fresh fruit or caramel sauce.
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What ingredients you need to make this recipe
- Cream cheese: The main ingredients in this recipe is cream cheese. It is important to use full-fat cream cheese to obtain rich texture and flavour. Do not use the spreadable cream cheese, it doesn’t give the same results. Cream cheese must be at room temperature before using it. It will have better consistency to mix.
- White granulated sugar: Is used to sweeten the cheesecake, if you can use fine granulated sugar. It dissolves quicker in the batter.
- Fresh whole eggs: Eggs are used to bind the cheesecake together and give it structure. Use room temperature fresh eggs.
- Heavy cream: Heavy cream is used to add richer, creamier texture to the cheesecake. Well chilled heavy cream will whip better in the batter.
- All-Purpose flour: a Very small amount of flour is used in this recipe to give a structure to the cheesecake.
- Salt: A pinch of salt is added to balance out the sweetness of the cheesecake
- Vanilla Extract: Vanilla extract is to enhance the flavour of the cheesecake.
How to make basque cheesecake
To start, preheat the oven to 400 °F/ 200 °C and grease a 9-inch (23cm) spring form pan. Line the bottom of the spring form pan with parchment paper.
Prepare a large mixing bowl and, with an electric mixer, beat the cream cheese with until smooth and creamy. It should take about 3 – 4 minutes, if the cream cheese is at room temperature. With colder cream cheese, it can take 2 – 3 minutes longer.
Add the sugar to the cream cheese and beat until well combined. Add the eggs one at a time, beating well after each addition. Then add the heavy cream and vanilla extract and beat on low speed. Sift in flour with salt and mix on low speed until well combined and smooth.
Pour the cheesecake batter into the prepared pan. Bake the cheesecake for 50 minutes, or until the top is golden brown and the edges are set. Remove the cheesecake from the oven and let it cool completely to room temperature. This will take about one hour, depending on the temperature in the house. Then transfer the cheesecake to the refrigerator and let it chill for 2 hours.
Remove the spring pan and transfer the cheesecake from the pan onto a serving plate. Slice the cheesecake and let it stand a little over 10–15 minutes on the kitchen counter before serving. Cheesecake taste better when served in room temperature. Serve on plates as is or garnish with whipped cream, fresh berries or drizzle with caramel sauce, if desired.
Burnt Basque Cheesecake is intentionally burnt on the top, so don’t worry if it looks slightly burnt or cracked. It’s part of this dessert’s unique charm and flavour!
Tips for making the Best Basque Cheesecake
High-quality ingredients: The quality of the ingredients you use will affect the flavour and texture of your cheesecake. Especially when it comes to cream cheese. Use high-quality full fat cream cheese to get the best results.
Ingredients are at room temperature: Room temperature ingredients will mix together more easily and create a smoother, creamier cheesecake. Take your cream cheese, eggs, and heavy cream out of the refrigerator at least an hour before you start making the cheesecake.
Sift the flour: As for any other cake batter, use a fine-meshed strainer to sift the flour for soft cheesecake.
Don’t over mix the batter: Over mixing the batter can create too much air and cause the cheesecake to rise quickly and crack. Even though this cheesecake is meant to crack, it’s aesthetically nicer without a crack. Use a flat paddle attachment when mixing the ingredients.
Bake at a high temperature: The high temperature helps create the burnt top that is characteristic of Basque cheesecake. Don’t be afraid to set your oven at 400°F (200°C) and bake the cheesecake for about an hour.
Cool the cheesecake: Once your cheesecake is baked, let it cool in the pan for about 1 hour, then place it in the refrigerator and let it cool completely before serving. For about one to two hours.
Serve at room temperature: Basque cheesecake is best served at room temperature, so let it sit out for a little while before serving.
What to serve with basque cheesecake
Fresh fruit and berries: Serve the cheesecake with fresh berries, sliced mango, or other seasonal fruits to add a bright, refreshing contrast to the rich, creamy flavour of the cheesecake.
Sweetened whipped cream: Top the cheesecake with a dollop of whipped cream to add a light, airy texture and a touch of sweetness.
Caramel sauce or fruit coolie: Drizzle the cheesecake with a warm caramel sauce or fruit coolie to add a contrasting sweetness and tang to the dessert.
Variation of basque cheesecake
Chocolate Basque Cheesecake: Instead of a classic vanilla-flavoured cheesecake, you can make a chocolate version by adding cocoa powder or melted chocolate to the batter. This will give the cheesecake a rich and indulgent flavour.
Fruit-flavoured Basque Cheesecake: You can add a fruit purée or jam to the cheesecake batter to give it a fruity twist. Raspberry or strawberry purée work well, as does a tart lemon flavour.
Matcha Basque Cheesecake: If you love matcha green tea, you can add matcha powder to the cheesecake batter to give it a unique and delicious flavour.
Savoury Basque Cheesecake: Instead of a sweet dessert, you can make a savoury version of Basque Cheesecake by omitting the sugar and adding savoury ingredients like herbs, garlic, or cheese.
Mini Basque Cheesecakes: Instead of making one large cheesecake, you can make individual-sized cheesecakes by baking the batter in a muffin tin or mini cheesecake pan. This is a great option for parties or gatherings where everyone can have their own mini cheesecake.
FAQ Burnt Basque Cheesecake
Where does Basque Cheesecake come from ?
Basque cheesecake, originated in the Basque Country, a region in northern Spain. It was first created in the city of San Sebastián, which is known for its culinary traditions and innovative cuisine.
The origins of Basque cheesecake can be traced back to La Viña, a pintxo bar in San Sebastián, that is credited with inventing the dessert in the 90s. The bar’s owner & chef, Santiago Rivera, created the cheesecake as a variation on the traditional New York-style cheesecake, using a higher temperature and a longer baking time to create a caramelized, almost burnt top and a soft, creamy centre.
What is the difference between basque cheesecake and normal cheesecake ?
Burnt Basque Cheesecake is knows for its unique texture and flavour. This cheesecake has a creamy, velvety texture that differs from traditional cheesecake. The outside of the cheesecake is slightly burnt, and it adds a light bitter yet caramelized flavour, that balances the sweetness of the cheesecake.
Does Basque Cheesecake have a crust ?
Traditionally, Basque cheesecake does not have a crust. The cake is made with the same ingredients as a traditional cheesecake, and it’s baked in a high temperature oven to create a caramelized top and a creamy centre. The lack of a crust allows the flavours and textures of the cheesecake to shine through, highlighting the creamy, tangy flavour of the filling and the contrast between the caramelized top and the soft, custard centre.
Does Basque Cheesecake need water bath?
Basque cheesecake does not require a water bath. Unlike traditional cheesecake recipes that require a water bath to prevent cracking and ensure even baking, Basque cheesecake is intentionally baked at a high temperature to create a caramelized top and a creamy, custard centre. The high temperature of the oven helps to set the outer layer of the cheesecake quickly, while the inside remains soft and creamy.
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- 8" springform pan & parchment paper
- 3 packages (750 g) full fat cream cheese in room temperature
- 1 cup (250 g) white granulated sugar
- 1 pinch salt
- 5 large (250 g) eggs room temperature
- 1 ⅓ cups (300 g) heavy cream chilled
- 1 teaspoon vanilla extract
- 7 tablespoons (60 g) all-purpose flour sifted
- Preheat the oven to 400 °F / 200 °C. Line a 9-inch (23 cm) spring form pan with 2 parchment paper.
- In a large mixing bowl, beat the cream cheese with an electric mixer until smooth and creamy. Add the sugar to the cream cheese and beat until well combined. Add the eggs one at a time, beating well after each addition.3 packages (750 g) full fat cream cheese, 1 cup (250 g) white granulated sugar, 5 large (250 g) eggs
- Pour in the heavy cream and vanilla extract and mix on low speed until combined. Sift the flour and salt in the batter and mix until well combined and smooth.1 pinch salt, 1 ⅓ cups (300 g) heavy cream, 7 tablespoons (60 g) all-purpose flour, 1 teaspoon vanilla extract
- Pour the cheesecake batter into the prepared pan. Bake the cheesecake for 50 minutes, or until the top is golden brown and the edges are set.
- Remove the cheesecake from the oven and let it cool completely to room temperature. Then transfer the cheesecake to the refrigerator for 2 hours.
- Remove the cheesecake from the pan and transfer it to a serving plate. Slice and serve the cheesecake, garnished with whipped cream and fresh berries, if desired.
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