Burnt Basque Cheesecake

Burnt Basque Cheesecake is a delicious baked cheesecake, perfectly toasted for a huge depth of flavour!

Burnt Basque Cheesecake Recipe

Burnt Basque Cheesecake is the easiest cheesecake you’ll ever make! It doesn’t require a crust, a water bath or a slow and even temperature like most other baked cheesecakes. It’s hit with high heat to toast and caramelise the flavours leading to one of the most delicious and simple desserts.

Don’t be afraid of the dark crust. At first look it appears burnt and over baked but take a bite and you’ll be wanting a second slice!

Burnt Basque Cheesecake is a great dessert to make for dinner parties, guests or just to enjoy with your family! The flavours get better over time so it’s perfect for making a day or two in advance.

Why this is the BEST Burnt Basque Cheesecake

• Quick and easy to make
• Simple ingredients
• No water bath needed
• Can be made up to two days in advance
• Velvety and creamy

What is Burnt Basque Cheesecake

Burnt Basque Cheesecake is a baked cheesecake with very simple ingredients. The cheesecake is baked in a hot oven for a short amount of time which toasts and caramelises the flavours leading to a smooth, creamy and velvety dessert.

What does it taste like?

Burnt Basque Cheesecake is similar to a baked New York cheesecake but it has so much more flavour and the texture is much more velvety and creamy.

History

Where did Burnt Basque Cheesecake Originate?

Burnt Basque Cheesecake originated in San Sebastian Spain by chef Santiago Rivera of La Viña in the 1990’s. By food standards this is a very recent creation that has gained huge popularity!

The cheesecakes are baked daily and are a must do if you are ever in the area!

Tips and Tricks

How to know Burnt Basque Cheesecake is done

You can tell the cheesecake is ready when its toasted on top and the middle still jiggles when the cake pan is shaken.

If you leave your cheesecake in the oven too long it will have a more firm texture.The cheesecake can also be under baked for a more gooey creamy center.

Why is my Basque Cheesecake not burnt?

If your cheesecake isn’t getting as toasted as you would like it may need a higher heat. All ovens are slightly different so it can take some tweaking to getting it perfect.

You can also turn on the grill or broiler to toast the cheesecake but keep a close eye on it! Don’t bake the cheesecake any longer than the recipe states or this will change the texture.

How to make Burnt Basque Cheesecake more creamy

If your cheesecake isn’t as creamy as you would like it has most likely been baked for too long. Make sure to remove it from the oven while the middle is still jiggly as this will this will lead to a velvety creamy texture.

Why did my Burnt Basque Cheesecake crack?

It’s completely normal for basque cheesecakes to crack! They’re hit with a high heat which causes it rise fast in the oven which can lead to cracking. Let it cool and don’t sweat it!

Why hasn’t my cheesecake set?

The cheesecake needs several hours to fully set after baking. Keep it in the pan for about 4 hours before removing the sides and serving.

Burnt Basque Cheesecake Ingredients

• 24 oz / 675g Cream Cheese – Full fat cream cheese is needed for this recipe. Leave the spreadable for your bagels!
• 1¼ Cups / 250g White Sugar
• 4 Eggs
• 1½ Cups / 375ml Heavy Cream – Make sure your cream is at room temperature along with the rest of the ingredients.
• 1 tsp Vanilla
• ¼ Cup / 30g Flour – Gluten free flour can be substituted here.
• ½ tsp Salt

How to Make Burnt Basque Cheesecake

Preheat the oven to 210C / 410F and let all of the ingredients come up to room temperature.

In a large bowl if you are using a hand mixer or the bowl of a stand mixer add the cream cheese and sugar.

Beat on medium speed for about 3-4 minutes or until light and fluffy.

Crack in the 4 eggs, one at a time, beating well in between each addition.

Scrape down the sides of the bowl a few times to make sure everything is evenly incorporated. The batter should get thinner and creamier.

Pour the cream and vanilla essence into the cheesecake mixture and mix again on medium speed for about a minute or until everything is evenly combined.

Sift the flour and salt into the batter, making sure there are no lumps. Give everything a final mix together until well combined.

Prepare a 20cm or 8″ springform cake pan by greasing and placing 2 layers of non stick paper in the pan, letting it come up each side so the cheesecake mixture wont overflow.

Pour the cheesecake batter into the cake pan and place into the oven for about 50-55 minutes. It will puff up and develop a lot of colour.

Check the cheesecake after about 45 minutes, it’s finished baking when its developed a deep dark shade and the center still jiggles slightly. Baking times can vary depending on your oven.

Let the baked cheesecake cool completely before placing it into the fridge for at least 4 hours to set.

Serving

Remove the cheesecake from the fridge and let it warm up to room temperature for an hour or two. Remove the sides of the cake pan and peel back the non stick paper.

Slice the cheesecake and serve.

How to Store Burnt Basque Cheesecake

Store the cheesecake in an airtight container in the fridge for up to 3 days. It can either be served at room temperature for a more creamy texture or cold from the fridge for a firmer texture.

What to Serve with Burnt Basque Cheesecake

At La Viña, where this cheesecake was created, it’s served with a glass of Pedro Ximenez sherry wine. Some other options are listed below!

• Strawberry Compote
• Freshly Whipped Cream
• Fresh Berries
• Lemon Curd

FAQ

How long does the Burnt Basque Cheesecake last?

Basque Cheesecake will last in the fridge in an airtight container for about 3 days. It’s not recommended to store the cheesecake at room temperature.

Can I freeze the cheesecake?

Yes you can. Once the cheesecake has fully set place it in an airtight container and into the freezer for up to 3 months. When you are ready to serve remove it from the freezer and let it defrost fully at room temperature for about 1-2 hours.

What type of cream does this recipe need?

Everywhere around the world seems to have a different name for cream types so you want to look out for about 35% fat content.

Can I make this cheesecake gluten free?

The flour can easily be substituted here for gluten free flour or even left out if you would like! The flour is used to give the cheesecake more structure so if you do leave it out you may find its just a little more creamy but that shouldn’t be an issue.