If you’re craving a dessert that feels both indulgent and effortlessly elegant, the Easy Basque Burnt Cheesecake Recipe is here to steal your heart and your taste buds. This cheesecake is famously known for its beautifully caramelized, almost burnt top and its irresistibly creamy interior. It’s a no-fuss recipe that transforms just a handful of simple ingredients into a silky, rich treat that’s perfect for impressing guests or treating yourself to a little luxury. Once you master this recipe, it quickly becomes a go-to dessert that’s as comforting as it is show-stopping.
Ingredients You’ll Need
These few ingredients are deceptively simple, but each one plays a crucial role in creating the signature fudgy texture, creamy flavor, and glossy golden top of this Basque burnt cheesecake.
- Cream cheese: 670 g of full-fat cream cheese at room temperature ensures a smooth, creamy base without lumps.
- Granulated sugar: 200 g adds just the right sweetness and helps with that beautiful caramelized crust on the surface.
- Eggs: 4 large eggs at room temperature bind the cheesecake perfectly and give it structure without heaviness.
- Heavy cream: 300 g of high-fat cream (around 36%) at room temperature keeps the inside luxuriously soft and melt-in-your-mouth.
- All-purpose flour: 30 g acts as a subtle thickener to help everything hold together without interfering with the silky texture.
How to Make Easy Basque Burnt Cheesecake Recipe
Step 1: Prepare Your Pan
Start by loosely lining an 8-inch springform pan with two square pieces of parchment paper. Make sure the paper extends about 2 inches above the pan to contain the cheesecake as it rises and expands in the oven. This setup is key to achieving the rustic yet elegant shape.
Step 2: Preheat Your Oven
Set your oven to 220C (430F), making sure not to use the fan setting as the intense top heat is what creates that signature burn without overcooking the center.
Step 3: Mix Cream Cheese, Sugar, and Flour
In a large bowl, beat the room-temperature cream cheese on low speed with an electric mixer, gradually adding the sugar and flour. This slow mixing prevents lumps and incorporates air gently, which keeps the texture creamy rather than dense.
Step 4: Add Eggs Carefully
Slowly beat in the eggs one by one, keeping the mixer at low speed. This careful method keeps the batter smooth and prevents it from becoming too whipped, which would ruin the cheesecake’s tender crumb.
Step 5: Incorporate Heavy Cream
Finally, pour in the room-temperature heavy cream gradually, folding it into the mixture steadily. This step enriches the batter and ensures your cheesecake’s signature richness and supple texture throughout.
Step 6: Bake Your Cheesecake
Pour the batter into your prepared pan and bake for about 40 minutes. Begin checking at 30 minutes—you’re looking for a puffed-up, well-browned top, edges that appear set, and a center that jiggles slightly but isn’t raw. This balance is crucial for that perfect custardy inside.
Step 7: Cool and Chill
Let the cheesecake cool completely in the pan at room temperature, then refrigerate it for at least 4 hours. This chill time lets the cheesecake fully set, making it easier to slice and deepening its flavor.
How to Serve Easy Basque Burnt Cheesecake Recipe
Garnishes
A simple dusting of powdered sugar or a scattering of fresh berries can be lovely, but honestly, the Easy Basque Burnt Cheesecake Recipe really shines on its own. If you’re feeling fancy, try a drizzle of honey or a dollop of lightly whipped cream to complement the caramelized top.
Side Dishes
This cheesecake pairs wonderfully with a cup of freshly brewed coffee or a rich dessert wine like Pedro Ximénez sherry. If you want to add fruit, serve it alongside fresh figs, roasted peaches, or a tangy berry compote to balance the richness.
Creative Ways to Present
For a wow factor, cut the cheesecake into rustic wedges and serve on a wooden board with edible flowers or nuts for texture. You can also layer chunks in dessert glasses with berry coulis and whipped cream for an elegant parfait variation of the Easy Basque Burnt Cheesecake Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake in an airtight container or tightly wrapped in the refrigerator. It stays fresh and delicious for 1 to 2 days, which is perfect because it’s so tempting to indulge in multiple slices quickly!
Freezing
If you want to keep it longer, you can freeze the cheesecake wrapped snugly in plastic wrap and foil. Freeze for up to one month, and thaw it overnight in the fridge before serving to keep that perfect creamy texture intact.
Reheating
The best way to enjoy leftover cheesecake is cold or at room temperature, but if you prefer it a bit warmer, gently let it sit out for 15 to 30 minutes. Avoid using the microwave as it can alter the texture and cause the crust to become soggy.
FAQs
Can I use low-fat cream cheese for this recipe?
It’s best to stick with full-fat cream cheese because it gives the cheesecake its rich and creamy texture. Low-fat versions may result in a less smooth and slightly grainy cheesecake.
Why does the cheesecake need to be baked at such a high temperature?
The high temperature is what creates the iconic burnt top and caramelized flavor, while keeping the inside soft and creamy. It’s the defining characteristic of the Basque burnt cheesecake.
Can I make this cheesecake without a springform pan?
A springform pan is ideal because it allows for easy removal without damaging the cheesecake’s delicate sides. If you don’t have one, a round cake pan lined with parchment paper might work, but removal could be trickier.
Should I use fan or conventional oven mode?
Use a conventional oven without fan because the direct radiant heat helps form the burnt top layer. A fan oven may dry out the cheesecake and prevent it from developing the right texture.
How can I tell when the cheesecake is perfectly baked?
Look for a deeply caramelized top that’s puffed up, edges that look set and cooked, and a center that wobbles slightly but doesn’t appear raw. This jiggle is essential for the creamy, custard-like interior.
Final Thoughts
The Easy Basque Burnt Cheesecake Recipe is one of those magical desserts that looks and tastes like you spent hours mastering it, when in reality it comes together simply and quickly. Whether you’re baking for a crowd or a quiet night in, this cheesecake is sure to become a beloved staple. Give it a try, and trust me — it’s a delicious adventure worth savoring again and again!
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Easy Basque Burnt Cheesecake Recipe
- Total Time: 5 hours (including chilling time)
- Yield: 8 servings
- Diet: Vegetarian
Description
This Easy Basque Burnt Cheesecake is a rich and creamy dessert with a beautifully caramelized burnt top. Made with cream cheese, sugar, eggs, heavy cream, and a touch of flour, it features a unique texture that is velvety and custard-like in the center with a slightly smoky, deep golden crust. The no-fuss recipe requires simple ingredients and minimal prep time, perfect for an impressive yet effortless dessert for any occasion.
Ingredients
For the Basque Burnt Cheesecake
- 670 g Cream cheese (full-fat, at room temperature)
- 200 g Granulated sugar
- 4 Eggs (at room temperature)
- 300 g Heavy cream (36% fat, at room temperature)
- 30 g All purpose flour
Instructions
- Prepare the pan: Line an 8-inch (20 cm) springform pan loosely with two square pieces of parchment paper. Make sure the parchment sticks about 2 inches (5 cm) above the edges to contain the rising batter.
- Preheat the oven: Set your oven to 220°C (430°F) without fan and allow it to fully preheat.
- Mix cream cheese and dry ingredients: Place the room-temperature cream cheese in a mixing bowl. Gradually add the granulated sugar and all-purpose flour while mixing at low speed with an electric hand mixer or stand mixer until smooth and combined, ensuring no lumps remain.
- Add eggs: Incorporate the eggs one by one at low mixing speed, making sure to blend each fully before adding the next. Avoid whipping the mixture to prevent air incorporation.
- Pour in cream: Slowly add the room-temperature heavy cream and continue mixing gently until the batter is silky and homogenous.
- Fill the pan: Transfer the batter into the prepared springform pan lined with parchment paper.
- Bake: Bake the cheesecake in the preheated oven for about 40 minutes. Begin checking at 30 minutes; the cake is done when the top is puffed and deeply golden-brown, the edges look set, and the center is still jiggly but not raw.
- Cool: Let the cheesecake cool in the pan at room temperature. After cooling, refrigerate it for at least 4 hours to allow it to set fully.
- Serve and store: Remove the springform and serve chilled. Store any leftovers covered in the fridge and consume within 1-2 days for best freshness.
Notes
- Using room temperature ingredients helps the batter mix more evenly and prevents lumps.
- The cheesecake is meant to have a jiggly center when baked; it firms up after chilling in the fridge.
- Do not whisk the eggs or batter vigorously to avoid adding too much air which can cause cracks.
- Line the pan with extra-high parchment paper to help contain the batter as it rises and prevent overflow.
- Use full-fat cream cheese and cream for the richest texture and best flavor.
- If you don’t have a springform pan, a removable-bottom cake pan of similar size can work but be sure to line well with parchment.
- Letting the cake chill overnight improves flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
