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Burnt Basque Cheesecake Recipe

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3.9 from 13 reviews

This Burnt Basque Cheesecake is a creamy, luscious dessert characterized by its deeply caramelized, dark amber top and a smooth, custardy interior. Originating from the Basque region of Spain, this no-crust cheesecake utilizes a high baking temperature for a lightly burnt exterior that contrasts beautifully with the rich, velvety center. Perfect for cheesecake lovers looking for a unique twist on a classic favorite.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 6 hours 0 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish
  • Diet: Vegetarian

Ingredients

Cheesecake

  • 3 (8 oz) packs cream cheese, room temperature
  • 1 cup granulated sugar
  • 4 large eggs, room temperature
  • 1 ½ cups heavy cream
  • 1 Tablespoon vanilla extract
  • 1 Tablespoon lemon juice (optional)
  • 3 Tablespoons cornstarch or cake flour
  • ½ teaspoon salt

Chocolate Ganache (Optional)

  • 1 cup heavy cream
  • 1 cup Ghirardelli chocolate chips

Instructions

  1. Prepare the Pan: Preheat your oven to 450ºF. Line an 8-inch springform or standard cake pan with two pieces of parchment paper, allowing the paper to extend about 2 inches above the rim to contain the batter effectively.
  2. Mix Cream Cheese and Sugar: In a large bowl, beat the room temperature cream cheese and granulated sugar until completely smooth and free of lumps.
  3. Add Eggs: Incorporate eggs one at a time, beating thoroughly after each addition and scraping down the bowl sides to maintain a smooth batter.
  4. Combine Remaining Ingredients: Whisk in heavy cream, lemon juice, and vanilla extract until just combined. Sift in cornstarch and salt; gently whisk to integrate all ingredients evenly.
  5. Pour and Bake: Pour the batter into the prepared pan, tapping it on the counter to release large air bubbles. Bake for about 45 minutes or until the cheesecake’s top turns a dark amber color and the center jiggles slightly to the touch.
  6. Cool the Cheesecake: Let the cheesecake cool in the pan at room temperature for 1 hour, then refrigerate for at least 4 to 6 hours or overnight for the best texture.
  7. Serve: Carefully remove the cheesecake from the pan and slice. Allow slices to rest at room temperature for about 10 minutes before serving for optimal creaminess.
  8. Make Chocolate Ganache (Optional): Warm 1 cup heavy cream in the microwave for 1 minute. Add 1 cup of Ghirardelli chocolate chips, cover, and rest for 5 minutes. Stir until smooth and melted, let the ganache cool for 5 minutes, then drizzle over cheesecake slices as desired.

Notes

  • Use room temperature ingredients to ensure smooth batter and even mixing.
  • Do not overmix once the dry ingredients are added to avoid a dense texture.
  • The burnt top is characteristic and adds flavor; do not be alarmed by the dark color.
  • Resting cheesecake slices at room temperature before serving enhances creaminess.
  • Optional lemon juice adds brightness but can be omitted if preferred.
  • Make sure to line the pan with parchment paper that extends above the edges to contain the batter properly during baking.

Find it online: https://cheftinaskitchen.com/burnt-basque-cheesecake-recipe/