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Easy Basque Burnt Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 46 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 5 hours (including chilling)
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish

Description

This Easy Basque Burnt Cheesecake features a rich, creamy center with a beautifully caramelized top and edges, baked to perfection in a springform pan. This no-fuss recipe uses simple ingredients and minimal preparation, delivering a decadent dessert that’s sure to impress with its signature burnt flavor and luscious texture.

Ingredients

Cheesecake Batter

  • 670 g Cream cheese (full-fat, room temperature, e.g., Philadelphia)
  • 200 g Granulated sugar
  • 4 Eggs (room temperature)
  • 300 g Heavy cream (36% fat, room temperature)
  • 30 g All-purpose flour

Instructions

  1. Prepare the Pan: Line an 8-inch (20 cm) springform pan loosely with two square pieces of parchment paper, ensuring the paper extends about 2 inches (5 cm) above the pan edges to hold the cheesecake batter as it rises.
  2. Preheat the Oven: Set your oven to 220°C (430°F), ensuring it is a conventional oven without fan setting.
  3. Mix Cream Cheese, Sugar, and Flour: In a large bowl, place the room-temperature cream cheese. Gradually add the sugar and flour, mixing at low speed using an electric hand mixer or stand mixer to combine smoothly without incorporating air.
  4. Add Eggs: Incorporate the eggs one at a time, continuing to mix at low speed carefully to avoid whipping, ensuring a smooth batter.
  5. Incorporate Cream: Slowly pour in the room-temperature heavy cream while mixing gently until the batter is uniform and creamy.
  6. Fill the Pan: Pour the prepared batter into the lined springform pan, smoothing the top slightly.
  7. Bake the Cheesecake: Bake in the preheated oven for about 40 minutes, beginning checks at 30 minutes. The cheesecake is done when the top is puffed and deeply caramelized, edges look set and baked, and the center jiggles slightly but is not raw.
  8. Cool and Refrigerate: Allow the cheesecake to cool in the pan at room temperature. Then refrigerate it for at least 4 hours to fully set and develop flavor before unmolding and serving.
  9. Storage: Cover leftover cheesecake and store in the refrigerator. Consume within 1 to 2 days for best quality.

Notes

  • Using room-temperature ingredients ensures a smooth batter and even baking.
  • The parchment paper lining should be loose and extend above the pan to allow for batter expansion.
  • Do not overmix the batter to avoid incorporating too much air, which can cause cracks.
  • The top should be deeply browned but not burnt; this caramelization is characteristic of Basque burnt cheesecake.
  • Refrigeration is essential to set the texture and enhance flavor.
  • Consume leftovers within 1-2 days and always keep refrigerated.

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