Burnt Basque Cheesecake Recipe

Introduction

Burnt Basque Cheesecake is a rich and creamy dessert with a beautifully caramelized top that offers a unique depth of flavor. Originating from Spain’s Basque region, this no-fuss cheesecake is loved for its creamy interior and slightly burnt exterior.

Ingredients

• 500 g cream cheese (cut into cubes)
• 200 g raw sugar
• 300 g thickened cream
• 4 eggs (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 very smooth.
2. Step 2: Preheat the oven to 240°C/460°F (220°C/430°F fan-forced) and allow it to heat for at least 30 minutes.
3. Step 3: Line a 20cm round springform cake tin with two sets of baking paper.
4. Step 4: Pour the batter into the prepared tin. Tap the tin on the countertop to release air pockets, then let it sit for 10 minutes. Use a bamboo skewer or chopstick to swirl through the batter and pop any bubbles on the surface.
5. Step 5: Place the tin in the hot oven and bake for 30 minutes. The cheesecake will puff up during baking and then collapse as it cools.
6. Step 6: Remove from the oven and let cool completely at room temperature. Cover with aluminium foil and refrigerate overnight or for at least 6 hours before serving.

Tips & Variations

• Use room temperature ingredients for a smoother batter and even baking.
• For extra flavor, add a splash of lemon zest or a teaspoon of espresso powder to the batter.
• Ensure the baking paper is crumpled and loosely fitted to accommodate the cheesecake’s rise and fall.
• Experiment with different types of sugar to subtly change the caramelization taste.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. It is best served chilled but can be brought to room temperature for about 30 minutes before serving. Reheating is not recommended as it may affect the texture and caramelized top.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Why is the top of the cheesecake burnt?

The burnt top is intentional and is key to the Basque cheesecake’s unique flavor. The high baking temperature caramelizes the sugars, creating a deeply flavored, slightly bitter crust that contrasts with the creamy interior.

Can I use regular sugar instead of raw sugar?

Yes, regular granulated sugar can be used, but raw sugar adds a slight molasses note that enhances the flavor and color of the burnt top.

Burnt Basque Cheesecake Recipe

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★★★★★

4.6 from 94 reviews

• Author: Isabella
• Total Time: 6 hours 40 minutes
• Yield: 8 servings 1x

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Description

Burnt Basque Cheesecake is a rich and creamy dessert with a caramelized top and a luscious, custard-like interior. This no-fuss recipe combines cream cheese, sugar, cream, eggs, and vanilla, baked at high temperature to achieve a beautifully burnt surface and a soft center. Perfect for cheesecake lovers seeking an easy yet impressive treat.

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Ingredients

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Cheesecake Ingredients

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

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Instructions

1. Blend Ingredients. Add all the cream cheese, raw sugar, thickened cream, eggs, vanilla extract, salt, and cornstarch into the jug of a blender. Blend for 2-3 minutes until the mixture is very smooth and creamy, ensuring an even batter without lumps.
2. Preheat Oven. Pre-heat your oven to 240°C (460°F) or 220°C (430°F) if using a fan-forced oven. Make sure the oven is fully preheated for at least 30 minutes to achieve the ideal temperature for the characteristic burnt top.
3. Prepare Cake Tin. Line a 20cm round springform cake tin with two layers of baking paper. This prevents sticking and helps create the rustic burnt edges typical of this cheesecake.
4. Pour and Rest Batter. Pour the smooth batter into the prepared cake tin. Gently tap the tin on the countertop to release any trapped air pockets. Let the batter rest for 10 minutes, then use a bamboo skewer or chopstick to swirl through the batter and pop surface bubbles for a better texture.
5. Bake the Cheesecake. Place the tin in the hot oven and bake for 30 minutes. During baking, the cheesecake will puff up substantially and develop its signature burnt, caramelized top. Once baked, remove from the oven and allow the cheesecake to cool completely at room temperature; it will collapse and sink as it cools, forming a creamy center.
6. Chill Overnight. Cover the cooled cheesecake with aluminium foil and refrigerate it for at least 6 hours, preferably overnight. This chilling step is crucial to set the texture and enhance the flavors before serving.

Notes

• Use full-fat cream cheese and thickened cream for the richest flavor and texture.
• Make sure to preheat your oven well; the high heat is key for the signature burnt exterior.
• Allow the cheesecake to cool completely before chilling to prevent condensation and sogginess.
• The cheesecake tastes best the day after baking once fully chilled and set.
• If using medium or large eggs, weigh them for accuracy to maintain proper proportions.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Spanish

Keywords: Burnt Basque Cheesecake, Basque cheesecake, burnt cheesecake, creamy cheesecake, easy cheesecake recipe, Spanish dessert