If you’ve never tried a cheesecake that combines a luxuriously creamy center with a perfectly caramelized, almost smoky exterior, you’re in for a revelation with the Burnt Basque Cheesecake Recipe. This stunning dessert breaks all the cheesecake rules by baking at high heat to develop a gorgeous “burnt” top, creating a velvety interior that’s rich yet light with just the right amount of jiggle. It’s rustic, impressive, and honestly, totally addictive—the kind of dish you’ll want to share with friends and make again and again.
Ingredients You’ll Need
For this Burnt Basque Cheesecake Recipe, simplicity is key. Each ingredient plays an essential role in creating the cake’s signature texture and flavor, from the creamy richness of the cheese to the light structure provided by the eggs.
- Cream cheese (2 pounds): Use full-fat, room temperature cream cheese to ensure a smooth, velvety batter with no lumps.
- Sugar (2 cups): Sweetens the cheesecake evenly and helps achieve the perfect caramelized crust.
- All-purpose flour (3 tablespoons): Adds just a touch of structure so your cheesecake holds its shape without losing creaminess.
- Large eggs (7): Room temperature eggs bind the batter and contribute to that famously jiggly, soufflé-like texture.
- Heavy whipping cream (1 1/4 cups): Enriches the cheesecake with a luscious, silky mouthfeel.
- Parchment paper: Essential for lining the pan and creating the rustic pleated edges.
How to Make Burnt Basque Cheesecake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 400°F. Line a 9-inch springform pan with parchment paper, making sure to leave an extra inch or two of overhang. Don’t worry if you need to pleat or fold the paper—it won’t stay perfectly flat just yet, but once you pour in the batter, it will hold its shape and give your cheesecake that iconic rustic edge that’s so charming.
Step 2: Combine Cream Cheese, Sugar, and Flour
Place your room temperature cream cheese, sugar, and flour into a large mixing bowl. Beat on medium-low speed, scraping down the sides intermittently, until the mixture is utterly smooth and creamy with no lumps. This careful blending sets the foundation for your cheesecake’s silky texture.
Step 3: Add Eggs Gradually
Switch your mixer to medium speed and add the eggs one at a time. Mixing well after each addition ensures the eggs incorporate fully and keeps the batter perfectly smooth. Patience here makes all the difference in the final texture.
Step 4: Incorporate the Heavy Cream
Reduce the mixer speed back to medium-low and pour in the heavy whipping cream. Mix just until everything is combined. Overmixing at this stage could affect the final texture, so keep it gentle and steady.
Step 5: Bake Until Deeply Golden and Jiggly
Pour the luscious batter into your prepared pan and place it in the oven. Bake for about 40 to 50 minutes, but keep a close eye on the color and texture. You want a dark golden-brown top—richly caramelized but not actually burnt—and a cheesecake that still jiggles like a dream in the center. Ovens vary, so trust your eyes and touch here.
Step 6: Cool and Enjoy
Once baked, remove the cheesecake from the oven and let it cool to room temperature. This resting time allows the flavors to settle and the texture to bloom into the iconic soufflé-like creaminess that’s the hallmark of the Burnt Basque Cheesecake Recipe.
How to Serve Burnt Basque Cheesecake Recipe
Garnishes
This cheesecake truly shines on its own with its caramelized crust standing front and center, but if you want to elevate it, consider simple, fresh garnishes. A scattering of fresh berries, a light dusting of powdered sugar, or a drizzle of honey enhances the natural flavors without overpowering the cake’s unique profile.
Side Dishes
Serve this Burnt Basque Cheesecake alongside a cup of robust coffee or a smooth dessert wine. Lightly toasted nuts or a citrus compote also make excellent companions, balancing the rich creaminess with crunch or a bright pop of acidity.
Creative Ways to Present
For a truly memorable presentation, slice the cheesecake into generous wedges and plate each with a small dollop of whipped cream and a fresh mint leaf. You can also serve it slightly chilled or at room temperature to showcase the different textures this recipe offers—a smooth, creamy bite that almost melts in your mouth.
Make Ahead and Storage
Storing Leftovers
Leftover Burnt Basque Cheesecake should be stored in an airtight container in the refrigerator. It will keep well for up to 4 days, maintaining its creamy texture and rich flavor. Make sure to cover the exposed parchment paper to prevent any unwanted fridge odors from seeping in.
Freezing
You can freeze this cheesecake for longer-term storage. Wrap it tightly in plastic wrap and then aluminum foil to avoid freezer burn. When properly wrapped, it can keep for up to a month. Thaw it overnight in the fridge before serving for the best texture.
Reheating
If you prefer your cheesecake closer to room temperature or slightly warm, gently reheat slices in a low oven (around 300°F) for 5 to 10 minutes. Avoid microwaving, which can alter the delicate texture of your Burnt Basque Cheesecake Recipe.
FAQs
Why is the cheesecake “burnt” on top?
The top of the Burnt Basque Cheesecake Recipe develops a dark, caramelized surface because it’s baked at a high temperature. This creates a rich, almost smoky flavor that contrasts beautifully with the creamy interior, which is the signature of this dessert.
Can I use a regular cake pan instead of a springform pan?
While a springform pan is preferable for easy removal and that classic shape, you can use a regular cake pan lined well with parchment paper. Just be sure to have enough overhang to lift the cheesecake out easily once baked and cooled.
What does the flour do in this cheesecake?
A small amount of flour adds structure to the cheesecake batter, helping it set correctly while keeping the interior light and creamy. It prevents the cake from being too loose or overly custardy.
Should I chill the cheesecake before serving?
This recipe is versatile. Enjoy it at room temperature for the softest, soufflé-like texture, or chill it in the fridge for a few hours if you prefer a firmer, denser bite. Both ways are delicious!
How do I know when the cheesecake is done?
The cheesecake is ready when it’s deeply golden brown on top and still jiggly in the center—but not liquid or sloshy. The sides should be set and slightly pulling away from the parchment. This balance is key to the perfect Burnt Basque Cheesecake Recipe.
Final Thoughts
Once you try the Burnt Basque Cheesecake Recipe, it’s hard to go back to ordinary cheesecake. Its unique texture, caramelized top, and melt-in-your-mouth interior make it an extraordinary dessert that feels fancy but is surprisingly simple to make. Give it a whirl—this is one recipe that will quickly become a beloved staple in your kitchen and your heart.
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Burnt Basque Cheesecake Recipe
- Total Time: 1 hour
- Yield: 12 servings
Description
Burnt Basque Cheesecake is a rich, creamy dessert with a signature deeply golden, caramelized top and a luscious, soufflé-like texture. This no-bake crust recipe uses simple ingredients like cream cheese, sugar, eggs, and heavy cream, baked at a high temperature to achieve its iconic rustic appearance and velvety inside. Perfect for those who love a creamy cheesecake with a slightly smoky, burnt flavor contrast.
Ingredients
Cheesecake Batter
- 2 pounds (four 8 oz packages) cream cheese, room temperature
- 2 cups (414g) sugar
- 3 tablespoons (24g) all-purpose flour
- 7 large eggs, room temperature
- 1 1/4 cups (300ml) heavy whipping cream
Instructions
- Prepare the Pan: Preheat your oven to 400°F (204°C). Line a 9-inch springform pan with parchment paper, pressing it into the sides and leaving 1-2 inches of overhang. You may need to pleat and fold the paper to fit it snugly, which will help achieve the cheesecake’s signature rustic look.
- Mix Cream Cheese, Sugar, and Flour: In a large mixing bowl, beat the room-temperature cream cheese, sugar, and all-purpose flour on medium-low speed. Scrape down the sides of the bowl as needed, and mix until the batter is very smooth with no lumps.
- Add Eggs One at a Time: Increase your mixer speed to medium and add the eggs one by one. Make sure each egg is fully incorporated before adding the next to ensure a smooth, even batter.
- Add Heavy Cream: Pour in the heavy whipping cream and mix on medium-low speed until the mixture is combined and smooth.
- Bake the Cheesecake: Pour the batter into the prepared springform pan. Bake in the preheated oven for approximately 40-50 minutes, until the top is deeply golden brown and caramelized but not actually burnt. The cheesecake should be set but still jiggly (not sloshy) in the center. Oven times can vary, so watch the color and texture closely.
- Cool to Room Temperature: Remove the cheesecake from the oven and allow it to cool completely on a wire rack to room temperature.
- Serve: For the best soufflé-like texture, enjoy the cheesecake at room temperature. Alternatively, refrigerate it to serve chilled, which will yield a creamier yet slightly denser texture.
Notes
- Use room temperature ingredients for a smoother batter and better incorporation.
- Do not worry about the high overhang of parchment paper; it helps contain the batter and adds to the rustic appearance.
- The cheesecake should be deeply golden but not burnt; a little darker top is characteristic.
- Check the center jiggle with a gentle shake; it should wobble slightly but not be liquid.
- Serves 12, making it ideal for gatherings and celebrations.
- Enjoy the cheesecake fresh for the lightest texture or chilled for a creamier mouthfeel.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
