Basque Burnt Cheesecake

Get ready to meet the cheesecake of your dreams! Basque Burnt Cheesecake is everything you want in a dessert—rich, creamy, with a beautifully caramelized top that’s almost like a crispy, sweet crust. This no-fuss, rustic cheesecake has a slightly burnt exterior that gives it a smoky sweetness, while the inside is soft and velvety, practically melting in your mouth. It’s the perfect balance of bold and delicate, and trust me, once you try it, you’ll be hooked. So, preheat that oven and get ready to enjoy one of the most deliciously unique cheesecakes you’ll ever have!

Why You’ll Love Basque Burnt Cheesecake

Effortlessly Beautiful: You don’t need to stress over perfecting a smooth, pristine cake. The beauty of Basque Burnt Cheesecake is that it’s intentionally rustic. The burnt edges and uneven surface are part of the charm!

Rich & Decadent: The combination of cream cheese, heavy cream, and eggs makes this cheesecake wonderfully indulgent and creamy with just the right amount of tanginess.

Simple Ingredients: No complicated ingredients here—this cheesecake is made with just a handful of basics. It’s proof that you don’t need a million ingredients to make something extraordinary.

No Water Bath Needed: Unlike traditional cheesecakes, Basque Burnt Cheesecake doesn’t require a water bath, which makes it way easier to prepare and bake. You can skip the stress of monitoring temperature and cracking!

Ingredients

For the Basque Burnt Cheesecake:

• 2 lbs (900g) cream cheese, softened – The base of the cheesecake, providing that rich, creamy texture and tangy flavor we all crave in a cheesecake.
• 1 ¼ cups (250g) granulated sugar – Sweetness to balance the creaminess of the cheese and give the caramelized edges.
• 6 large eggs – Help set the texture and give the cheesecake its silky smooth consistency.
• 1 cup (240ml) heavy cream – Adds to the creamy, melt-in-your-mouth texture and gives the cheesecake that luxurious feel.
• 1 tbsp (15g) all-purpose flour – A little flour helps with setting the cheesecake’s texture, preventing it from being too runny.
• 1 tsp vanilla extract – Adds a hint of warmth and depth to the cheesecake flavor.
• Pinch of salt – Enhances the sweetness and richness of the cheesecake.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

1. Preheat the Oven:
Preheat your oven to 400°F (200°C). Line a 9-inch (23 cm) springform pan with parchment paper, letting the paper extend beyond the edges of the pan. This will help you easily lift the cheesecake out later and gives the characteristic rustic look.

2. Mix the Cream Cheese:
In a large mixing bowl, use a hand mixer or stand mixer to beat the cream cheese and sugar together until smooth and creamy. This should take about 2-3 minutes. Scrape down the sides of the bowl as needed.

3. Add the Eggs:
Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next one. The batter will start to get a little lighter and fluffier as you go.

4. Stir in the Remaining Ingredients:
Add the heavy cream, vanilla extract, flour, and a pinch of salt. Mix on low speed until everything is combined and smooth. The batter should be silky and a little runny, which is exactly what you want.

5. Bake the Cheesecake:
Pour the batter into the prepared pan and spread it out evenly. Bake for 50-60 minutes, or until the top is deeply golden and slightly charred, and the edges have puffed up. The center should still be slightly jiggly when you gently shake the pan, but it will firm up as it cools.

6. Cool and Chill:
Allow the cheesecake to cool completely in the pan on a wire rack. The cheesecake will deflate a little as it cools, which is perfectly normal. Once it has cooled to room temperature, refrigerate it for at least 4 hours, or overnight for the best flavor and texture.

7. Serve and Enjoy:
Carefully remove the cheesecake from the pan, and peel away the parchment paper. Slice and serve chilled or at room temperature—either way, it’s delicious!

Nutrition Facts

Servings: 12
Calories per serving: 410
Total Fat: 33g
Saturated Fat: 18g
Cholesterol: 125mg
Sodium: 240mg
Total Carbohydrates: 28g
Dietary Fiber: 0g
Sugars: 23g
Protein: 6g
Vitamin A: 20%
Vitamin C: 0%
Calcium: 10%
Iron: 4%

Preparation Time

Prep Time: 15 minutes
Cook Time: 50-60 minutes
Total Time: 1 hour 15 minutes + cooling time

How to Serve Basque Burnt Cheesecake

With Fresh Berries: Serve slices of this cheesecake with fresh berries like raspberries, blueberries, or strawberries for a pop of tartness that contrasts beautifully with the richness of the cheesecake.

Light Dusting of Powdered Sugar: For an elegant touch, dust the cheesecake with a little powdered sugar right before serving. This adds a bit of sweetness without overwhelming the flavor.

A Dollop of Whipped Cream: If you want to take it up a notch, serve the cheesecake with a dollop of freshly whipped cream. It’s a classic pairing that works every time.

Coffee or Tea Pairing: Basque Burnt Cheesecake pairs wonderfully with a cup of coffee or a hot cup of tea. The rich, creamy texture complements the slightly bitter flavors of coffee or the fragrant taste of tea.

Additional Tips

Don’t Overmix: While mixing the ingredients, be sure not to overmix. You want the batter to be smooth but not overworked. Overmixing can lead to cracks in the cheesecake.

Check the Baking Time: Since ovens vary, it’s important to keep an eye on the cheesecake as it bakes. The top should be dark golden brown but not burnt. The center should still be a little jiggly.

Use Room Temperature Ingredients: For the creamiest texture, make sure your cream cheese and eggs are at room temperature before you begin. This will help them mix together more smoothly.

Serve Chilled for Best Flavor: While Basque Burnt Cheesecake can be enjoyed right after it cools, letting it chill for several hours (or even overnight) allows the flavors to meld and the texture to firm up.

FAQ Section

Q1: Can I make this cheesecake in advance?
A1: Yes! In fact, this cheesecake tastes even better after it’s been chilled for a few hours or overnight. It’s a great make-ahead dessert for parties or gatherings.

Q2: Can I freeze Basque Burnt Cheesecake?
A2: Yes, you can freeze it. Once it’s cooled and set, wrap it tightly in plastic wrap and store it in the freezer for up to 3 months. Thaw it overnight in the fridge before serving.

Q3: Can I use a different kind of cheese?
A3: While cream cheese is essential for the classic flavor and texture of Basque Burnt Cheesecake, you can try a mix of cream cheese and mascarpone for a slightly different taste and texture.

Q4: How can I make sure the cheesecake doesn’t crack?
A4: The rustic look of Basque Burnt Cheesecake is part of its charm, so a few cracks are totally fine! To prevent cracking, don’t overmix the batter and ensure the cheesecake cools gently at room temperature before chilling.

Q5: Can I add flavors to the cheesecake?
A5: Absolutely! You can add a zest of lemon, vanilla bean paste, or even a splash of liquor like Grand Marnier or rum to infuse some extra flavor into the cheesecake.

Q6: Why is my cheesecake too runny?
A6: If your cheesecake is too runny, it might not have been baked long enough. Make sure the edges are golden brown, and the center is slightly jiggly but not liquid.

Q7: Can I make a smaller version of this cheesecake?
A7: Yes! You can halve the recipe and bake the cheesecake in a smaller pan (around 6 inches). Just make sure to adjust the baking time accordingly.

Q8: How do I store leftovers?
A8: Store any leftover cheesecake in the refrigerator, tightly wrapped, for up to 5 days. Let it come to room temperature before serving for the best texture.

Q9: Can I make this gluten-free?
A9: Yes! You can substitute the all-purpose flour with cornstarch or a gluten-free flour blend to make this cheesecake gluten-free.

Q10: Can I use a different kind of sugar?
A10: You can try using brown sugar for a deeper, more caramelized flavor, but it will slightly alter the color and texture of the cheesecake.

Conclusion

This Basque Burnt Cheesecake is the perfect dessert to impress your guests or enjoy all on your own. With its perfectly creamy interior and beautifully caramelized top, it’s a unique twist on a classic that’s just as indulgent as it is simple. Whether you’re making it for a special occasion or just because you deserve a treat, this cheesecake is sure to steal the show every time. Enjoy!

Print