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Burnt Basque Cheesecake Recipe

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4.1 from 3 reviews

  • Author: Emma
  • Total Time: 9 hours (including chilling)
  • Yield: 12 servings

Description

This iconic Burnt Basque Cheesecake is known for its rustic perfection featuring a signature golden burnt surface that caramelizes beautifully, paired with a light and airy creamy vanilla cheesecake interior. Baked at a higher temperature than classic cheesecakes to achieve a fluffy texture without the usual dry overcooked edges, this luscious yet lightly sweet dessert is perfect for cheesecake lovers seeking a truly authentic Basque experience.

Ingredients

Cheesecake Ingredients

  • 750 g / 1.5 lb cream cheese blocks, room temperature (Philadelphia recommended)
  • 1 cup caster / superfine sugar (regular white sugar also works)
  • 1 1/4 cups whipping cream, slightly de-chilled (take out of fridge 15 minutes prior)
  • 1/4 cup plain/all-purpose flour
  • 1 tsp vanilla bean extract or paste
  • 3/4 cup + 1 tbsp lightly whisked eggs, at room temperature (~4-5 large eggs, measure weight around 220g)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 220°C/425°F (200°C fan) with the oven rack in the middle. Prepare a 20cm/8″ springform pan by pressing two sheets of scrunched parchment paper (about 40cm/16″ each) arranged in an “X” shape into the pan, folding the paper over the rim to hold in place. This creates the cheesecake’s signature rustic sides and prevents overbrowning.
  2. Beat Cream Cheese and Sugar: In a large bowl, beat the room temperature cream cheese on medium speed for 2 minutes until smooth and lump-free. Add the sugar and beat on low speed for 10 seconds until combined.
  3. Mix Flour and Cream: In a separate medium bowl, combine about 1/4 cup of the whipping cream with the flour. Whisk by hand until lump-free and paste-like. Gradually whisk in the remaining cream and then add the vanilla extract, mixing until smooth and pourable (not whipped).
  4. Combine Cream Mixture with Cream Cheese: With the mixer on low speed, slowly pour the cream and flour mixture into the cream cheese mixture. Beat just until combined to avoid incorporating air bubbles.
  5. Add Eggs: Continue beating on low speed and slowly pour in the lightly whisked eggs until just incorporated. Immediately stop beating to minimize air bubbles in the batter.
  6. Pour and Remove Air Bubbles: Pour the batter into the prepared pan. Gently bang the pan on your counter to even out the batter. Pop any visible air bubbles on the surface with a small sharp knife, repeating this 3 to 5 times to ensure a smooth surface.
  7. Bake the Cheesecake: Bake for 45 minutes or until the surface is a deep golden brown. Some ovens may require up to 65 minutes; watch closely during the last 15 minutes to avoid burning. The cheesecake will rise like a soufflé and the center should still be slightly wobbly.
  8. Cool and Chill: Remove from oven and cool the cheesecake in the pan on the counter for at least 2 hours. The cheesecake will sink slightly, which is normal. Then refrigerate uncovered for at least 8 hours or overnight to set properly.
  9. Serve: Carefully release the springform pan sides. Use the parchment paper overhang to lift the cheesecake out onto a board or plate. Fold down the parchment sides for a rustic presentation. Serve chilled or bring to room temperature for about 30 minutes before slicing and enjoying. No additional toppings needed.

Notes

  • Use full-fat cream cheese; low-fat versions won’t set properly.
  • Ensure the whipping cream is suitable for whipping and not low-fat.
  • Accurate measurement of eggs by weight (~220g) is important for proper texture.
  • Scrunched parchment paper creates texture and prevents side overcooking; do not grease the pan.
  • Use low to medium mixer speeds to avoid excess air incorporation for a smoother cheesecake texture.
  • Mix cream and flour carefully in stages to prevent lumps.
  • Air bubbles will cause browned lumps on the surface, but only affect appearance, not taste.
  • Baking time varies by oven; judge doneness by deep golden color of the surface, center will still be wobbly.
  • Leftovers keep well refrigerated for up to 5 days, flavor improves with time; not suitable for freezing.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Basque Country, Spain

Find it online: https://myeasyplate.com/burnt-basque-cheesecake-recipe/