Basque Burnt Cheesecake
Basque Burnt Cheesecake has been so popular recently with burnt looking exterior and jiggly custardy center. Do not be intimidated with the burnt top because it is the best part of this cheesecake.
These last few months, I have been seeing images of Basque Burnt Cheesecake everywhere. So I finally decided to make one for myself to understand the hype.
I have seen a lot of people share the recipes and decided to use Buttermilk Pantry recipe for making this Basque Burnt Cheesecake. But I omitted the lemon juice because I did not have one.
I would say this is probably the easiest baked cheesecake to make. It consists of several ingredients only and there is no special technique involved for making this. Maybe the hardest part is to wait for the cheesecake to chill before serving.
About Basque Burnt Cheesecake
Basque Burnt Cheesecake originates from Basque in Spain. It is a crustless cheesecake with a beautiful brunt exterior and super creamy interior.
The traditional recipe contains only cream cheese, heavy cream, sugar, eggs, and flour. But, the recipe has been tweaked by many people by adding vanilla extract or lemon juice into the batter. It is traditionally served room temperature with a melty, lava-like custard center. But, I personally like to eat it firm and chilled.
How does this cheesecake taste?
To me, this cheesecake tastes like eating straight cream cheese. It is very creamy, rich, and pretty dense. Look at the recipe and you will notice that a pound of cream cheese is added into the batter. That’s a lot!
Do not get intimidated with the burnt part. As long as you do it right, it will taste amazing with caramelized notes. In fact, the burnt part is my favorite. You should bake the cheesecake until the top is evenly dark brown, but do not bake it too long until the top is totally scorched and black.
Basque Burnt Cheesecake
Basque Burnt Cheesecake has been so popular recently with burnt looking exterior and jiggly custardy center.
- 430 gr cream cheese room temperature, softened
- 120 gr castor sugar
- 3 eggs room temperature
- 270 gr heavy cream
- 20 gr cake flour
- 1 tsp vanilla extract
Preheat oven to 465°F/240°C. Line a 6-inch / 15cm round cake tin with 2 layers of parchment papers, making sure the parchment comes at least 2-inch / 5cm above the top of the pan.
Using a hand mixer or stand mixer fitted with a paddle attachment beat together the cream cheese and sugar until smooth. Add eggs and vanilla extract. Beat until well combined.
In a separate bowl, add flour and 1/4 of the heavy cream and mix until a paste is formed. Add the heavy cream a little by little into the flour mixture until well combined and smooth.
Beat together the cream cheese and flour mixture until well combined. Pour the mixture to the prepared tin.
Bake cheesecake until deeply golden brown on top and still very jiggly in the center for about 30-35 minutes.
Let it cool in the tin completely to allow the cheesecake to set. Remove from the baking tin. Enjoy at room temperature for gooey center or place into the refrigerator for the firm center.