Burnt Basque Cheesecake Recipe –

Burnt Basque Cheesecake is a rich and creamy cheesecake that has a beautifully caramelized, slightly charred top, which gives it a unique flavor and texture. Originating from the Basque region of Spain, this cheesecake is wonderfully simple to make and has a smooth, velvety interior.

Here’s a delicious Burnt Basque Cheesecake recipe for you to try:

Ingredients:

• 2 pounds (900 g) cream cheese, softened
• 1 cup (200 g) granulated sugar
• 1/4 cup (60 ml) heavy cream
• 5 large eggs
• 1 teaspoon vanilla extract
• 1/4 cup (30 g) all-purpose flour
• Pinch of salt

Instructions:

1. Prepare the Pan:

• Preheat your oven to 400°F (200°C).
• Line a 9-inch (23 cm) round springform pan with parchment paper, making sure the paper goes up the sides of the pan. The paper should extend above the rim of the pan by about 2-3 inches since the cheesecake will rise during baking.

2. Make the Batter:

• In a large mixing bowl, beat the cream cheese using an electric mixer on medium speed until it’s smooth and creamy (about 2 minutes).
• Add the granulated sugar and mix until well combined.
• Add the heavy cream, eggs, and vanilla extract, mixing well after each addition.
• Once everything is incorporated, add the flour and salt. Beat the mixture on low speed until everything is just combined, being careful not to overmix.

3. Bake the Cheesecake:

• Pour the batter into the prepared springform pan.
• Bake at 400°F (200°C) for 50-60 minutes. The cheesecake will puff up and the top will turn a dark golden brown (almost black) — that’s the signature “burnt” look.
• The edges should be set and slightly cracked, while the center should still jiggle slightly when you shake the pan.
• Do not worry about the burnt top — it’s supposed to happen and adds to the flavor.

4. Cool the Cheesecake:

• Once the cheesecake is done, remove it from the oven and let it cool to room temperature. The cheesecake will sink a little as it cools, which is normal.
• After it has cooled, cover it with plastic wrap and refrigerate for at least 4 hours, but preferably overnight. This helps the cheesecake firm up and develop its signature texture.

5. Serve:

• Before serving, remove the cheesecake from the springform pan and discard the parchment paper.
• Slice the cheesecake using a hot, sharp knife for clean edges. It’s rich and creamy with a slightly caramelized top that provides a wonderful contrast to the smooth texture inside.

Tips:

• No need for a water bath: Unlike traditional cheesecakes, Burnt Basque Cheesecake doesn’t require a water bath. It’s designed to have that rustic, burnt look on top, which makes it so easy to make.
• Room temperature ingredients: Ensure your cream cheese, eggs, and heavy cream are at room temperature for a smoother batter and a creamier texture.
• Flavor variations: For a different twist, you can add citrus zest (like lemon or orange) to the batter or infuse the heavy cream with vanilla beans or cinnamon.

This Burnt Basque Cheesecake is a showstopper with its unique look and indulgent flavor. Its caramelized top and creamy interior will make it a favorite at any gathering. Enjoy!