Brulee Basque Cheesecake
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Brulee Basque Cheesecake combines the creaminess and richness of cheesecake with the thin, crispy caramelized sugar topping, making this cheesecake an incredible combination of flavors and textures.
This Brulee Basque Cheesecake is a smash between the iconic creme brulee and Basque cheesecake. Basque Burnt Cheesecake has a mousse-like creamy vanilla texture and a golden caramelized surface on the outside. Cut the cheesecake into slices and sprinkle one side with sugar. Then, brulee the sugar until caramelized.
There is just something about tapping the crispy caramelized sugar until cracking. The smooth creamy middle of the cheesecake and burnt caramelized sugar offer contrast textures and flavors.
What Is Creme Brulee?
Creme brulee is a French dessert that is composed of creamy baked custard and topped with a layer of hardened caramelized sugar. It is normally served slightly chilled; the heat from the caramelizing process tends to warm the top of the custard while leaving the center cool.
What Is Basque Cheesecake?
Basque cheesecake is an iconic baked cheesecake that came from San Sebastian in the Basque region of Spain. It is a crustless cheesecake with a burnt, caramelized exterior and a creamy, custardy, melty interior. It’s become increasingly popular over the past few years, thanks to food media and celebrity chefs singing its praises.
Brulee Tips
Once the Basque cheesecake has baked and chilled, it is time to brulee the top. Cut the cheesecake into slices and place on the serving plates with the side up. Sprinkle a thin layer of sugar and torch the sugar with a blow torch. If there is too much sugar, it will start to burn before it melts evenly.
If you like thicker caramelized sugar, you can do that in 2 steps. Doing so creates a more uniform caramelized sugar and lowers the risk of burning the sugar.
More Cheesecake Recipes
- Blueberry Crumble Cheesecake
- Strawberry Cheesecake Ice Cream Cake
- Chocolate Basque Cheesecake
- No-Bake Oreo Cheesecake
- New York Cheesecake
Ingredients
Basque Cheesecake
Caramelized Sugar
- Granulated/castor sugar
Instructions
- Remove the chilled cheesecake from the cake pan and carefully peel back the parchment paper. For the gooey interior, let the cheesecake stand at room temperature for at least 30 minutes before serving. Serve chilled if you prefer firmer cheesecake.
- Cut the cheesecake into slices and place on the serving plates with the side up.
- When ready to serve, sprinkle a thin layer of sugar on top. Brulee the sugar using a blow torch until caramelized. Sprinkle more sugar and torch again if you prefer thicker caramelized sugar. Let the sugar harden and serve immediately.
I need to try this on cheesecake