“Burnt” Basque Cheesecake Recipe

Have you ever tried Basque cheesecake with a creamy yet light center? It is delicious! You must try to make it in your kitchen. This Basque cheesecake recipe allows you to make this yummy dessert in just 10 minutes. Then all you have to do is wait for the cheesecake to bake and cool. This is the hardest task because it is not easy not to eat this aromatic cheesecake once it is baked. Well, let’s follow the instructions and make this delicious Basque cheesecake!

The Basque Cheesecake is a testament to the beauty of simplicity in dessert-making. With just a handful of ingredients, this recipe creates a masterpiece of flavor and texture. The magic happens as the cheesecake bakes to perfection, forming a lusciously creamy center encased in a caramelized, burnt crust. Each bite is a delightful balance of sweet and tangy, with a hint of vanilla to elevate the experience. Whether enjoyed on its own or paired with fruit compote, this cheesecake is sure to captivate your taste buds and leave you craving more.

Vadim Rachok

Chef

What is Basque Cheesecake? 

Basque cheesecake is a type of cheesecake that originated in the Basque region of Spain, also known as “burnt cheesecake”. Unlike traditional cakes that have a creamy, smooth texture, it has a unique texture that’s dense, creamy, and slightly burned on the outside. It has a cracked and caramelized crust that gives it a rustic look and rich taste. 

Cream cheese, sugar, eggs, heavy cream, and sometimes a touch of flour are typically used to make this cheesecake. It’s baked at a high temperature, caramelizing the top and giving it its distinctive burnt taste. The Basque cheesecake is popular for its simplicity, its depth of flavor, and its irresistible combination of creamy and caramelized textures.

Basque Cheesecake Ingredients

• Cream cheese: This is the base of the cheesecake and gives it its creamy texture and tangy flavor.
• Powdered Sugar: Sweets the cheesecake and helps create a smooth texture.
• Eggs: Acts as a binder and helps the cheesecake set properly during baking.
• Cream (30%-35% fat): Enhances the texture and flavor of the cheesecake by adding richness and creaminess.
• Corn Starch: Contributes to the structure of the cheesecake, helping to stabilize it and prevent cracking.
• Vanilla Sugar with Vanilla Spray: Infuses the cheesecake with a delightful vanilla aroma and flavor.
• Salt: Provides a balance to the sweetness and enhances the overall flavor profile of the cheesecake.

How to Make Basque Cheesecake

1. First, add the powdered sugar, vanilla sugar, cornstarch, and salt to the cream cheese. Mix with a spoon or silicone spatula.
2. Then, add the eggs and cream and mix well with a whisk. 
3. Line a wide, round baking pan with parchment (the parchment should cover the bottom and sides of the pan). Then, pour the mixture into the pan.
4. Preheat the oven to 392 degrees F (200 degrees C) and bake the cheesecake for 30 to 35 minutes.
5. Remove it from the oven and let it cool in the refrigerator for 2 hours.
6. Cut and serve. Enjoy!

Chef Recipe Tips:

• If you feel the cheesecake is burned, it’s not – there should be a nice dark crust on top. 
• Instead of vanilla, it is ideal to use a vanilla stick (1 stick). 
• The cheesecake is ideal to eat after a day in the refrigerator. It will be soft and creamy. 
• It is better to use a pan with a small diameter so that the cheesecake is not thin and dry.

What is the difference between Basque Cheesecake and regular cheesecake?

Basque Cheesecake has a unique flavor all its own, while traditional cheesecakes lend themselves to all sorts of flavor variations. This flavor comes from its deeply caramelized exterior – in fact, it doesn’t even have a crust to take away from the flavor or texture. The texture is creamy without being too dense. 

It is baked at a very high temperature for a relatively short time compared to other cheesecakes. The cake is done when it’s dark enough on top. The center should remain wobbly. Don’t overcook the cake, or the eggs and cream cheese will curdle and turn grainy.

Make Basque Cheesecake Ahead

Basque cake can be stored in the refrigerator, uncovered, for up to 3 days. This cheesecake looks sturdier than your average New York-style version. But it’s actually quite soft and can break very easily. So once you remove the cake from the mold and place it on a serving platter, it should live there while you remove slices; cover what’s left with plastic wrap and put it in the refrigerator. It’s a special cake, and you want to make the most of every slice.

How to Store Basque Cheesecake

To store the Basque Cheesecake, first allow it to cool completely. Cover with plastic wrap or aluminum foil and refrigerate. It will be kept in the refrigerator for up to 3 to 4 days. 

You can freeze it if you need to store it for longer. To freeze the Basque Cheesecake, wrap it tightly in plastic wrap followed by aluminum foil to prevent it from freezer burn. It will keep in the freezer for up to 2 to 3 months before thawing. 

When ready to serve, refrigerate overnight before serving. Keep in mind that the texture may change slightly as it freezes and thaws, but it should still be tasty.

How to eat Basque cheesecake?

If you’ve never had a slice of Basque cheesecake before, we suggest you start by trying it on its own. You’ll want to take it out of the refrigerator between 30 minutes and two hours before serving, which will take the chill out of the cake and allow its flavor to shine. Consider a fruit compote or preserves if you’d like an accompaniment.