The popularity of Basque cheesecake is no accident. It checks all the boxes for what makes a dessert irresistible, i.e., creamy, rich, slightly sweet, and with a complexity that keeps you coming back for more. But more than anything, it’s the uniqueness of the burnt top that sets it apart. In a world where perfection is often the goal, Basque cheesecake embraces imperfection, and the result is pure magic.
Whether you’re a seasoned baker or someone who only steps into the kitchen occasionally, this cheesecake is for you. It’s hard to mess up, yet it looks and tastes like something you’d find in a high-end bakery. And once you take that first bite, you’ll understand why people around the world have fallen in love with this humble yet decadent dessert.
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The biggest reason that you’ll need to Burnt Basque Cheesecake !! –
If you’re looking for a new dessert to try, I highly recommend giving Basque cheesecake a go. It’s easy to make, impressively delicious, and just different enough to feel like something special.It’s a cheesecake you don’t have to stress over, like no water baths, no worrying about cracks, and no need for elaborate decorations.
It’s cheesecake in its purest, most delightful form. So, the next time you’re in the mood for something sweet, skip the classic New York-style cheesecake and try your hand at a Basque cheesecake. I guarantee that you won’t be disappointed! Whether you enjoy it plain, with a dollop of whipped cream, or alongside a cup of coffee, it’s the kind of dessert that makes you appreciate the beauty of simplicity.
Minimal Ingredients: You already have most of the ingredients in your kitchen, i.e., cream cheese, eggs, sugar, heavy cream, and flour. No complicated shopping list is required.
Foolproof: Unlike other cheesecakes that require water baths and careful baking to avoid cracks, Basque cheesecake is supposed to be imperfect. The burnt top and slight cracks are part of its charm. This is perfect with their imperfections.
Unique Flavor: The caramelized top layer adds a deep, almost toffee-like flavor that contrasts beautifully with the creamy interior. You won’t forget its taste experience.
Customisation : While the traditional Basque cheesecake is served plain, you can easily customize it by adding fruit toppings, sauces, or even a sprinkle of sea salt for an added twist.
Which ingredients required to make this delicious masterpiece ??-
Cream cheese:-
You can used around 16 ounces (or two packages) to create rich, creamy texture and distinct flavor. it’s crucial for creating that unique taste and texture that makes Basque cheesecake so delicious.
Sugar:-
It plays an important role in balancing flavors and enhancing sweetness. You can used about 3⁄4 to 1 cup of sugar depending on personal preference. It also contributes to the caramelized top that gives the cheesecake its signature look and rich flavor.
large eggs:-
Eggs add moisture and creaminess to the texture, making the cheesecake smooth and luscious. When we baked, the eggs also help the cheesecake rise slightly, creating a light and airy feel, which contrasts nicely with the creamy interior and the caramelized top.
Heavy cream:-
You can used about 1 cup of heavy cream, it creates a rich and creamy texture. The high-fat content in heavy cream helps create a smooth and velvety consistency that balances the dense cream cheese. heavy cream is essential for achieving the perfect balance of texture and flavor in Basque cheesecake.
All purpose flour:-
Without the flour, the cheesecake could be too soft and might not set properly. The flour helps to absorb some of the moisture from the cheese and cream, which prevents the cheesecake from being too runny. You can used upto 1 cup of flour.
Vanilla extract:-
The vanilla extract adds a rich, warm flavor that enhances the overall taste of the cheesecake. Using vanilla extract is a simple way to elevate the cheesecake and make it more delicious without overpowering the other ingredients.
Morton Kosher’s salt:-
The salt enhances the flavor of the cheesecake, balancing the sweetness and richness of the cream cheese and sugar. This small amount of salt is essential for achieving that perfect, savory-sweet balance that Basque cheesecake is known for. Used only pinch of salt.
Process of making Burnt basque cheesecake !!-
- Recipe begins with Preheating the oven to 400°F (200°C) and Line a 9-inch springform pan with parchment paper; make sure that the paper comes up the sides of the pan, leaving about a 2-inch overhang. This will help create the rustic edges of the cheesecake and make it easy to remove from the pan later. • In a stand mixer, beat the cream cheese until it becomes smooth and creamy. Make sure that your cream cheese is at room temperature to avoid lumps. Then add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure everything is mixed evenly.
- In stant mixer, beat the cream cheese until it becomes smooth and creamy . Make sure that your cream cheese at room temperature to avoids the lumps . Then Add the eggs, one at a time and beating well after each addition. Scrape down the sides of the bowl to ensure everything is mixed evenly.
• Now it’s time to add your heavy cream, pinch of salt, and vanilla extract to the cream cheese and beat it until it’s well combined. Sift the flour over the mixture and fold it in gently. You don’t want to overmix the batter, as this can result in a dense cheesecake.
• Pour the batter into the prepared pan. Give the pan a few taps on the counter to remove any air bubbles. And bake it for 50-60 minutes, or until the top is deeply browned and the center is still slightly jiggly. Don’t be afraid of the burnt appearance; that’s what gives the cheesecake its signature flavor!
• Cool the cheesecake in the pan for about 1 hour. The center of the cheesecake should still jiggle slightly when you take it out of the oven. It will set further as it cools. then transfer it to a wire rack to cool completely.You can serve warm as well, but I have recommended you serve when it is completely chilled.
• If you want to garnish it, then you’ll need to add some fresh berries, caramel sauce, or a drizzle of chocolate on top.. And now your basque cheesecake is ready to serve!!
Can I Make It Ahead Of Time ?
Yes, you can absolutely make Basque cheesecake ahead of time! In fact, making it ahead can enhance its flavor as it has time to settle and develop a deeper taste. Allow the cheesecake to cool completely at room temperature. Once cooled, cover it tightly with plastic wrap or place it in an airtight container. When you’re ready to serve, you can eat it chilled or let it come to room temperature for a creamier texture.
How to store this burnt basque cheesecake ?
1) After baking, Once cooled, wrap the cheesecake tightly with plastic wrap or place it in an airtight container, and you will be stored in the refrigerator for up to 3 days.
2) If you want to freeze, then first you’ve got to allow the cheesecake to cool completely. Then, wrap it tightly in plastic wrap, followed by a layer of aluminum foil to prevent freezing; it can be frozen for up to 2 months.
How I customize it in different ways without compromising the realness ?? (Recipe Variations) –
Chocolate Basque Cheesecake:
You can add melted dark or milk chocolate to the batter. It retains the signature caramelized top with a rich, creamy chocolate interior, offering a perfect balance of sweetness and indulgence. This twist enhances the original cheesecake with deep, velvety chocolate flavors while maintaining its rustic, slightly burnt look.
2) Lemon Burnt Basque Cheesecake:
Lemon Basque cheesecake is a creamy, slightly caramelized dessert with a rich, tangy twist of lemon. The lemon flavor adds a refreshing zest, balancing the sweetness and creaminess, making it a delightful variation of the traditional Basque cheesecake.
3) Vanilla Bean Burnt Basque Cheesecake:
This creamy dessert blends the unique caramelized top of a Basque cheesecake with the delicate flavor of real vanilla bean. The fragrant vanilla adds a subtle sweetness, enhancing the smooth texture and making it a comforting, elegant twist on the classic Basque cheesecake.
4) Berry-Infused Burnt Basque Cheesecake:
It combines the caramelized top of the classic Basque cheesecake with the vibrant flavors of fresh berries like raspberries, blueberries, or strawberries. The berries are either blended into the batter or swirled throughout, adding a sweet tart contrast to the smooth, custard-like center.
5) Coconut Burnt Basque Cheesecake:
Coconut Basque cheesecake is a tropical twist on the classic dessert, featuring the signature caramelized top with a creamy, custard-like center infused with coconut flavor. Shredded coconut or coconut milk adds a subtle sweetness and texture, complementing the richness of the cheesecake.
Burnt Basque Cheesecake Recipe
Equipment
- 1 Stand Mixer
- 1 Springform Pan
Ingredients
- 8 Ounce Cream Cheese Softened
- 3/4 Cup Granulated Sugar
- 1/4 Cup Brown Sugar
- 3 Large Eggs
- 1 Cup Heavy Cream
- 1 Tsp Vanilla Extract
- 1 Tbsp All-Purpose Flour
- 1/2 Tsp Kosher's Salt
Instructions
- Preheat your oven to 400°F (200°C).
- Line a 9-inch (23 cm) springform pan with parchment paper. Make sure the paper extends above the edges of the pan, as the cheesecake will rise and may overflow slightly.
- Take a large mixing bowl and beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add both the granulated and brown sugars, mixing until combined . Then add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream and vanilla extract, mixing until smooth. Then add the flour and salt mix until just combined. And Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the top is deeply browned and the center is still slightly jiggly (it will set as it cools).
- Remove the cheesecake from the oven and let it cool in the pan for about 1 hr. Then, refrigerate it for at least 4 hours or overnight for the best texture. Once chilled, carefully remove the cheesecake from the springform pan. Cut into slices and serve chilled or at room temperature. Your basque cheesecake is ready to serve!!
Notes
FAQs :-
1) What is the difference between American and Burnt Basque cheesecake?
Ans:- American cheesecake and Basque cheesecake differ in texture, flavor, and baking style. Basque cheesecake is crustless while american Cheesecake has crust like graham crackers. The Basque version is lighter and has a more complex, slightly burnt flavor, while American cheesecake or new york cheesecake is sweet and uniform throughout. Both are delicious but offer distinct dessert experiences.
2) Why is it called San Sebastian cheesecake?
Ans:- San Sebastian cheesecake gets its name from the city of San Sebastian in Spain, where it originated. This creamy and rich dessert was first created at a restaurant called La Vina, known for its unique take on cheesecake. Whereas traditional cheesecakes, San Sebastian cheesecake has a burnt, caramelized top with a soft, almost gooey center.
3) Why is cheesecake not called a pie?
Ans:- Cheesecake is not called a pie because it has a different structure and ingredients. A pie usually has a crust made from dough or pastry and is filled with fruit, cream, or other ingredients. On other hand cheesecake has a crust made from crushed and is filled with a mixture of cream cheese, sugar, and eggs. Also, pies are often topped with a layer, like a crust or whipped cream, while cheesecakes have their creamy filling on top.
4) Should I use heavy cream or whipping cream for cheesecake?
Ans:- You can use either heavy cream or whipping cream for burnt basque cheesecake, but I prefer to use heavy cream. It has a higher fat content, which makes the cheesecake richer and creamier. Whipping cream has a lower fat content and may not create as thick a texture. So, if you want a richer cheesecake, go with heavy cream!
5) Is mascarpone better than cream cheese for cheesecake?
Ans:- Mascarpone can be better than cream cheese for burnt basque cheesecake, depending on your taste. Mascarpone is creamier and has a milder flavor, making the cheesecake lighter and richer. Cream cheese has a tangy taste, which gives cheesecakes a classic flavor. If you want a creamier, more delicate cheesecake, use mascarpone. If you prefer a stronger, tangy flavor, stick with cream cheese.
6) How to know if Burnt Basque Cheesecake is cooked?
Ans:- To know if Basque cheesecake is cooked, look for a few signs. The top should be dark brown and caramelized, but not burnt. When you gently shake the pan, the center should still jiggle slightly; it shouldn’t be completely firm. After baking, let it cool at room temperature. The burnt basque cheesecake will continue to set as it cools. If it looks puffy while baking and sinks a little after cooling, that’s normal.
Conclusion :-
Burnt Basque cheesecake is more than just a dessert—it’s an experience. The burnt top, creamy center, and minimal fuss make it a go-to for both beginner and expert bakers alike. Its unique taste and texture set it apart from the traditional cheesecakes we know, and once you try it, you’ll see why it has become a global favorite. Go ahead, give it a shot. I guarantee you’ll find yourself making this recipe again and again.
More Cheesecake Love !!!
