A Basque Burnt Cheesecake is a dessert unlike any other. With a caramelized, almost burnt exterior and a creamy, custard-like center, it defies the rules of traditional cheesecakes in the most indulgent way. Originating from San Sebastián, Spain, this rustic, crustless cheesecake has taken the culinary world by storm – and for good reason. It’s wonderfully rich, deceptively easy to make, and has a flavor profile that’s guaranteed to impress. Here’s how to perfect this crowd-pleaser at home.
Ingredients:
To prepare this dreamy Basque Burnt Cheesecake, you’ll need the following basic ingredients:
- 2½ cups (565g) cream cheese, softened
- 1¼ cups (250g) granulated sugar
- 4 large eggs
- 1½ cups (360ml) heavy cream
- 1 tsp vanilla extract
- ¼ cup (30g) all-purpose flour
- Pinch of salt
Equipment:
- 9-inch springform pan
- Parchment paper
- Mixer or whisk
- Large mixing bowl
Instructions:
Even if you’re not an experienced baker, Basque Burnt Cheesecake is surprisingly foolproof. The "burnt" look is intentional, so you have some wiggle room to play around with its rustic appearance.
Step 1: Preheat Your Oven
Set your oven to 400°F (200°C). This cheesecake achieves its signature charred top by baking at a high temperature.
Step 2: Prepare the Pan
Cut a sheet of parchment paper large enough to line your springform pan, allowing for the edges of the paper to extend above the sides of the pan (about 2–3 inches). This gives the cake its beautifully wrinkled, rustic edges.
Step 3: Mix the Batter
- Place the softened cream cheese in a large mixing bowl. Beat it until smooth and creamy.
- Add the sugar gradually, beating until the mixture is well-combined and evenly textured.
- Crack in the eggs one at a time, mixing thoroughly after each addition.
- Slowly pour in the heavy cream and vanilla extract, continuing to mix until fully incorporated.
- Sift in the flour and add a pinch of salt. Gently fold these into the batter until there are no lumps. The batter should be thick and silky.
Step 4: Pour and Bake
Pour the batter into your prepared springform pan, ensuring it’s spread out evenly. Bake in the preheated oven for 50–60 minutes, or until the top is deeply golden, even verging on blackened, and the center is just slightly jiggly when you shake the pan.
Step 5: Cool and Set
Remove the cheesecake from the oven and allow it to cool in the pan for about an hour. Once cooled, transfer it to the fridge to chill for 4–6 hours, or preferably overnight. The flavors and texture develop beautifully as it sets.
Step 6: Serve and Indulge
Unmold the cheesecake by removing the springform sides. Slice and serve with nothing more than a fork—this cheesecake speaks for itself. If you wish, you can dust a touch of powdered sugar on top or serve it alongside fresh berries for a complementary burst of tart sweetness.
Tips for Success:
- Use Room-Temperature Ingredients: To get that silky, lump-free batter, ensure your cream cheese, eggs, and cream are all at room temperature before you begin.
- Don’t Overthink the Burned Top: The charring is essential to the Basque Cheesecake’s charm. It brings a rich, slightly caramelized flavor to the dish.
- Experiment with Flavors: You can add a touch of lemon zest, cinnamon, or even espresso powder to the batter to customize your cheesecake.
Why We Love Basque Burnt Cheesecake
The genius of the Basque Burnt Cheesecake lies in its simplicity. It’s made with pantry staples, yet it tastes luxurious and elevated. The caramelized top offsets the creamy interior for a perfect balance of flavor and texture. Plus, it’s impossible to mess up—its imperfections are what make it so striking.
Whether you’re hosting a gathering or treating yourself to something decadent at home, this Basque Burnt Cheesecake guarantees to steal the show. Try it once, and you’ll fall in love with its unique, melt-in-your-mouth appeal.
Happy baking!
Post a Comment