How to Make Burnt Basque Cheesecake: A Deliciously Unique Dessert Recipe
The Burnt Basque Cheesecake is a culinary marvel that has taken dessert lovers by storm. Celebrated for its rich, creamy texture and irresistibly crispy exterior, this distinctive cheesecake defies conventional norms, creating a delightful experience in every bite. Prepare to be seduced by the charred crust and gooey center that make this treat truly unforgettable.
My first encounter with this Basque treat was during a family vacation in Spain. We stumbled upon a quaint café in San Sebastian where the aroma of freshly baked cheesecake lured us in. One bite, and it was love at first taste. Since then, replicating that unforgettable experience at home has become a cherished family tradition.
Why You’ll Love This Recipe
This recipe stands out for its simplicity and flavor depth. The cheesecake requires minimal ingredients, making it not only easy to prepare but also a budget-friendly delight. Its burnt exterior imparts a unique flavor profile, contrasting beautifully with the creamy interior. This makes it perfect for an indulgent dessert or an impressive centerpiece for gatherings.
Ingredients Notes
The beauty of this recipe lies in its straightforward ingredient list. Use full-fat cream cheese to achieve that luscious texture, and opt for heavy cream to ensure richness. A hint of vanilla extract elevates the flavor, while using a good-quality sugar ensures a caramelized finish.
Recipe Steps
Step 1
Preheat your oven to 400°F (200°C). This high temperature is crucial for achieving the signature burnt top while keeping the inside creamy and lush.
Step 2
Line a 9-inch springform pan with parchment paper, allowing the paper to rise above the rim. This will help contain the batter as it bakes and rises in the oven.
Step 3
In a large mixing bowl, beat the cream cheese and sugar until smooth and no lumps remain. Incorporate the eggs one by one, ensuring each is well mixed before adding the next.
Step 4
Pour in the heavy cream and vanilla extract. Mix until you achieve a smooth, even batter. Be careful not to overmix to preserve the creamy texture.
Step 5
Pour the batter into the prepared pan. Bake for 50–60 minutes or until the top is deeply brown. The center should still jiggle slightly when you remove it from the oven. Allow to cool before serving.
Storage Options
To store leftovers, cover the cheesecake tightly with plastic wrap and refrigerate for up to 3 days. For longer storage, slice and wrap individual portions in plastic wrap, then place them in a sealed freezer bag. Freeze for up to a month. Defrost overnight in the fridge before serving.
Variations & Substitutions
For a dairy-free version, substitute cream cheese with a vegan alternative and use coconut cream instead of heavy cream. Add a touch of grated lemon zest for a citrusy twist, or incorporate melted dark chocolate into the batter for a rich variation.
Frequently Asked Questions
Can I make this cheesecake with gluten-free ingredients?
Yes! This cheesecake is naturally gluten-free as it doesn’t require a crust. Just ensure that all your ingredients, like vanilla extract, are certified gluten-free to avoid any cross-contamination.
What makes this cheesecake different from New York-style cheesecake?
While both are creamy, the Basque version is intentionally burnt for extra flavor. Its batter is considerably more straightforward, often omitting crusts and complex methods. The high baking temperature gives it a unique texture contrast.
How do I know when the cheesecake is done if the top is burnt?
Despite its burnt appearance, the key indicator is the jiggle. The center should wobble gently when you shake the pan. Remember, residual heat will finish cooking it as it cools.
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Frequently Asked Questions
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How to Make Burnt Basque Cheesecake: A Deliciously Unique Dessert Recipe
Ingredients
Main Ingredients
- 2 pounds cream cheese softened
- 1.5 cups sugar
- 5 eggs large
- 2 cups heavy cream
- 0.75 teaspoon salt
- 1 teaspoon vanilla extract
- 0.25 cup all-purpose flour
Instructions
Preparation Steps
- Preheat your oven to 400°F (200°C). Line a 10-inch springform pan with parchment paper.
- In a large bowl, beat the cream cheese and sugar until creamy. Add the eggs one at a time, mixing well between each addition.
- Pour in the heavy cream, salt, and vanilla extract. Mix until combined, then sift in the flour and stir until smooth.
- Pour the batter into the prepared pan. Bake for 50-60 minutes, or until the top is deeply browned and the center is still slightly jiggly.
- Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours before serving.
Notes
If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!
