If you have been hunting for a dessert that flawlessly combines creamy richness with a caramelized, slightly smoky edge, then look no further than this Easy Basque Burnt Cheesecake Recipe. This Spanish-inspired cheesecake is delightfully simple to make yet delivers a stunning, rustic look with its signature burnt top and a luxuriously smooth interior. Whether you’re new to cheesecake or a seasoned baker, this recipe will quickly become a beloved staple for every occasion, impressing friends and family with its unique texture and flavor profile.
Ingredients You’ll Need
Ingredients You’ll Need
The magic behind this Easy Basque Burnt Cheesecake Recipe starts with a handful of straightforward ingredients that each play a key role in creating the perfect balance of taste and texture. From rich cream cheese to velvety heavy cream, every component is essential to achieving that characteristic creamy yet slightly burnt finish.
- Cream cheese: Use full-fat, like Philadelphia, at room temperature to ensure a smooth, creamy base without lumps.
- Granulated sugar: Provides the right sweetness and helps form the distinctive burnt top.
- Eggs: At room temperature for better emulsification and a tender custard texture.
- Heavy cream: The 36% fat content contributes to the cheesecake’s silky mouthfeel and richness.
- All purpose flour: Just a small amount to help with structure and stability without weighing down the cake.
- Parchment paper: For lining the pan, allowing the cheesecake to rise beautifully without sticking.
How to Make Easy Basque Burnt Cheesecake Recipe
Step 1: Prepare Your Pan
Start by loosely lining an 8-inch or 20 cm springform pan with two squares of parchment paper. Let the paper hang over the edges by about 2 inches to contain the batter as it expands during baking. This step ensures the sides bake perfectly and the cheesecake releases easily when it’s done.
Step 2: Preheat Your Oven
Set your oven to 220°C (430°F) with no fan. The high temperature is crucial to get that signature burnt top while keeping the inside creamy and luscious. Make sure your oven is fully preheated before you begin baking.
Step 3: Mix the Cream Cheese and Sugar
In a mixing bowl, combine your room-temperature cream cheese with granulated sugar and flour. Use a hand or stand mixer on low speed to gently blend these ingredients until smooth. This careful mixing prevents air bubbles, which could affect the cheesecake’s texture later on.
Step 4: Incorporate the Eggs
Add the eggs one at a time to your mixture, continuing to mix slowly to keep the batter smooth and avoid whipping in too much air. This technique helps maintain a dense, custard-like texture once baked.
Step 5: Add the Heavy Cream
Pour in the room-temperature heavy cream slowly, continuing on low speed just until everything is fully incorporated. The cream adds richness and silkiness that define this cheesecake’s charm.
Step 6: Bake It Perfectly
Pour your batter into the prepared springform pan and slide it into the oven. Bake for about 40 minutes, but start checking around 30 minutes. You want the top to puff up and develop a deep golden, almost burnt color, while the center should jiggle gently but not be raw. This visual guide is key for perfect doneness.
Step 7: Cool and Chill
Once baked, let your cheesecake cool completely in the pan at room temperature. Then refrigerate it for at least 4 hours, or ideally overnight. Chilling allows the flavors to meld and the cheesecake to set perfectly, making slicing clean and the texture wonderfully dense yet tender.
How to Serve Easy Basque Burnt Cheesecake Recipe
Garnishes
Serving this cheesecake is a joy because it’s delicious on its own, but you can elevate it with a few elegant touches. Consider a dusting of powdered sugar, a handful of fresh berries, or a drizzle of caramel or berry coulis to complement the lightly burnt, caramel notes with a burst of sweetness or tartness.
Side Dishes
This cheesecake pairs wonderfully with a cup of rich espresso, a glass of dessert wine, or even a light fruit salad. These sides balance the creamy density of the cheesecake with freshness and brightness, making for a well-rounded dessert experience.
Creative Ways to Present
To really WOW your guests, serve slices directly in the springform pan for a rustic look, or unmold the cheesecake for a polished feel. Try layering each slice with a dollop of whipped cream and edible flowers for a stunning visual that tastes just as incredible as it looks.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, cover the cheesecake tightly and store it in the refrigerator. It will stay fresh and delicious for 1 to 2 days, giving you more opportunities to enjoy this luscious dessert without losing any flavor or texture.
Freezing
You can freeze this Easy Basque Burnt Cheesecake Recipe, but it’s best to wrap individual slices tightly in plastic wrap and place them in an airtight container. Freeze for up to 1 month. When you’re ready to indulge, thaw the slices overnight in the fridge for the best texture.
Reheating
This cheesecake is best enjoyed chilled, but if you prefer it slightly warm, let it come to room temperature before serving. Avoid microwaving as it can alter the texture, making it less creamy and more rubbery.
FAQs
Can I use a regular cheese instead of cream cheese for this recipe?
Cream cheese is essential for this recipe because of its texture and fat content. Substituting it with other cheeses will affect both the flavor and the creamy consistency that make this cheesecake unique.
Why does the cheesecake have a burnt top?
The burnt top develops from baking at a high temperature and creates a beautifully caramelized crust that contrasts perfectly with the smooth, creamy center. It’s a signature feature of the Basque burnt cheesecake and adds depth to the flavor.
What if my cheesecake cracks on top?
Because this cheesecake is intentionally baked hot and develops a rustic surface, small cracks are totally normal and add to its charm. To minimize cracking, avoid overmixing and don’t open the oven door during baking.
Can I make this cheesecake without a springform pan?
A springform pan is best for easy removal without damaging the cake. If you don’t have one, a regular cake pan lined well with parchment paper may work, but take care when unmolding.
Is it necessary to use room temperature ingredients?
Yes, using room temperature ingredients helps everything blend smoothly and prevents lumps, ensuring the cheesecake has a perfectly silky texture inside.
Final Thoughts
There’s something truly special about sharing a homemade dessert that looks impressive but is actually so simple to make. This Easy Basque Burnt Cheesecake Recipe embodies that magic, combining ease, elegance, and extraordinary flavor in every bite. Give it a try, and soon enough, you’ll wonder how you ever made cheesecake any other way.
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Easy Basque Burnt Cheesecake Recipe
- Total Time: 5 hours (including chilling)
- Yield: 8 servings
Description
This Easy Basque Burnt Cheesecake is a creamy, rich dessert with a signature burnt top and a perfectly soft, custardy center. Using simple ingredients like cream cheese, sugar, eggs, cream, and flour, this no-fuss recipe yields a decadent and rustic cake that requires no crust and minimal prep. Perfectly caramelized in a high-temperature oven, it combines a slight bitterness on top with luscious sweetness inside, making it an irresistible treat for any occasion.
Ingredients
Cheesecake Ingredients
- 670 g cream cheese (full-fat, room temperature)
- 200 g granulated sugar
- 4 eggs (room temperature)
- 300 g heavy cream (36% fat, room temperature)
- 30 g all-purpose flour
Instructions
- Prepare the Pan: Line an 8-inch (20 cm) springform pan loosely with two square pieces of parchment paper. Make sure the paper extends about 2 inches (5 cm) above the edges to hold the rising cheesecake batter securely.
- Preheat the Oven: Heat your oven to 220°C (430°F), using the conventional bake setting (no fan).
- Mix Cream Cheese and Dry Ingredients: Place the room-temperature cream cheese in a mixing bowl, then gradually add the sugar and flour while mixing at low speed with an electric hand mixer or stand mixer, ensuring a smooth mixture without over-whipping.
- Add Eggs Slowly: Incorporate the eggs one at a time into the cream cheese mixture, mixing slowly on low speed after each addition to maintain a smooth, thick batter without whipping air into it.
- Pour in Heavy Cream: Slowly add the room-temperature heavy cream while continuing to mix gently until fully combined, yielding a silky batter.
- Transfer Batter to Pan: Pour the prepared batter into the lined springform pan, smoothing the surface as needed.
- Bake the Cheesecake: Bake for about 40 minutes. Check at 30 minutes; the cheesecake is done when the top is deeply browned and puffed, the edges look set, and the center jiggles slightly but is not raw.
- Cool and Chill: Allow the cheesecake to cool completely in the pan at room temperature. Then refrigerate it for at least 4 hours to fully set before removing the springform and serving.
- Store Leftovers: Keep any leftover cheesecake covered in the refrigerator and consume within 1 to 2 days to maintain freshness.
Notes
- Use room temperature ingredients to ensure smooth mixing and prevent lumps.
- Do not overmix or whip the batter; this will affect the texture of the final cheesecake.
- The burnt top is characteristic and adds flavor but watch carefully to avoid burning beyond the intended caramelization.
- Ensure parchment paper extends over the pan edges to contain the batter properly as it rises.
- Allow adequate refrigeration time for best texture—at least 4 hours or overnight is ideal.
- This cheesecake is best served chilled and can be stored in the fridge for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
