Basque Burnt Cheesecake

Basque Burnt Cheesecake has been so popular recently with burnt looking exterior and jiggly custardy center. Do not be intimidated by 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 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.

After tasting how good it is, I started experimenting with other flavors. Have you tried Earl Grey flavored baked goods before? You should, because I have been hooked with earl grey tea and desserts ever since. This actually motivated me to experiment with adding earl grey flavor to this recipe. You can check out the recipe at my Earl Grey Burnt Cheesecake recipe.

 

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 at 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 to the batter. That’s a lot!

Do not get intimidated by 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.

 

More Cheesecake Recipes

Do you love cheesecake? Check out also these recipes out!

• No-Bake Blackberry Cheesecake
• No-Bake Avocado Lime Cheesecake
• Strawberry Cheesecake Ice Cream Cake
• No-Bake Thai Tea Cheesecake
• No-Bake Oreo Cheesecake

 

Yield: 1 6-inch/15 cm cake

Basque Burnt Cheesecake

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asque Burnt Cheesecake has been so popular recently with burnt looking exterior and jiggly custardy center.

Prep Time 15 minutes

Cook Time 35 minutes

Total Time 50 minutes

Ingredients

• 430 gr cream cheese, room temperature, softened
• 120 gr castor sugar
• 3 eggs, room temperature
• 1 tsp vanilla extract
• 270 gr heavy cream
• 20 gr cake flour

Instructions

1. 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.
2. 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.
3. 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.
4. Beat together the cream cheese and flour mixture until well combined. Pour the mixture to the prepared tin.
5. Bake cheesecake until deeply golden brown on top and still very jiggly in the center for about 30-35 minutes.
6. Let the cheesecake 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.

Did you make this recipe?

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