Basque Burnt Cheesecake isn't your average cheesecake! This showstopper hails from the Basque Country in Spain and boasts a uniquely rustic look and a flavor profile that's both rich and surprisingly light. Unlike a classic New York-style cheesecake, the Basque version embraces a deep caramelized "burnt" exterior, contrasting beautifully with its creamy, custardy center.
Don't be intimidated by the "burnt" description – that's what makes this cheesecake so special!
Why You'll Love This Dessert
The wrinkled paper lining adds to the rustic charm, while the deep golden brown surface hides a decadent filling bursting with rich cream cheese flavor. The "burnt", or caramelized top adds a delightful depth of flavor that complements the creamy interior perfectly.
So, ditch the traditional style cheesecake and get ready to experience Spain's famous Basque Burnt Cheesecake!
- Unique Flavor Profile: The burnt exterior adds a delightful caramel depth to the overall flavor, creating a delicious contrast with the creamy interior.
- Easy to Make: This recipe has a really simple ingredient list, and is super easy to make, making it perfect for beginner bakers or busy schedules.
- Visually Stunning: The dramatic burnt top and signature puffing make this cheesecake a real conversation starter at any gathering.
Ingredients You'll Need
Basque style cheesecakes use a very minimalist ingredient list. Eggs, sugar, cream cheese, flour, salt, and vanilla. You may even have it all on hand already!
- Cream cheese - Softened. Full fat cream cheese will give you the best results.
- Granulated sugar. This gives the cheesecake the perfect amount of sweetness.
- Eggs. Five large eggs plus one egg yolk are key to getting a custard-like texture and flavor.
- Salt. A small amount to bring out the rest of the flavors.
- Vanilla extract. Pure vanilla extract will give the best flavor.
- Heavy cream. This helps create a light, custard-y texture unlike the dense texture of a traditional cheesecake.
- All-purpose flour. Sifted into the batter, a little bit of flour gives the cheesecake structure and prevents any moisture separation.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make A Burnt Basque Cheesecake
You will simply mix softened cream cheese with sugar. Beat in the eggs one at a time. Add the vanilla (or any flavoring extract you're using, I love adding almond extract as well as vanilla). Sift in the flour while mixing and then pour into your mold. Bake, chill, and serve!
This Burnt Basque Cheesecake is a beginning bakers dream. You don't even have to use a water bath!
- Preheat & Prep Pan: Before starting the recipe, preheat the oven and line an 8-inch springform with parchment. Make sure it has a 3-inch overhang.
- Make the batter: Beat the cream cheese and sugar until smooth. Add the eggs then the salt, vanilla, and cream. Fold in the flour.
- Bake: Pour the batter into the pan. Tap to remove air bubbles then bake until it has a dark caramel color.
Chill and Cool
- Let it come to room temperature then chill in the fridge for 6 hours or overnight.
Remove From Pan
- Unfasten the springform pan clip and lift the ring away.
- Carefully pull the parchment paper away from the sides of the cake, taking care to loosen any folds.
- Using the parchment paper as a lift, transfer the cheesecake to a serving platter, peeling the parchment away after settling it.
Substitutions and Variations
Want to personalize your Basque Burnt Cheesecake? Here are some fun ideas:
- Drizzle warmed fruit compote over the top of the cheesecake before serving, or set aside a bowl to top cut slices as you plate them.
- Serve with a side of chocolate sauce to garnish each slice with.
Tips for Success
Here are a few tips for making this easy cheesecake recipe:
- Use Room Temperature Ingredients: All your ingredients, especially the cream cheese, should be at room temperature to ensure a smooth and even batter.
- Get Any Air Bubbles Out: Before baking the cheesecake, tap the pan filled with batter on the countertop to cause any air bubbles to rise to the top. With a toothpick, prick as many of the bubbles as possible.
- Embrace the Burnt Look: Don't be afraid of the deep caramelization on the exterior. That's the signature characteristic of this cheesecake!
- Chill Completely: Give this cheesecake ample time to chill for the best texture and ease of slicing. At least 6 hours, preferably overnight.
Serving Suggestions
Serve Basque Burnt Cheesecake on its own or with a drizzle of honey and a sprinkle of fresh berries. Pair it with a glass of sweet wine or a cup of coffee for a delightful after-dinner treat.
Present it as a centerpiece at your next party or family gathering – its rustic charm and unique flavor are sure to impress!
Related Recipes
- Bourbon Vanilla Cheesecake with Chocolate Ganache
- Vanilla Rosewater Pistachio Cake
- Easy Chocolate Madeleines
- Carrot Cake with Pineapple and Coconut
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this dish.
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Storage and Reheating
- Store leftover Basque Burnt Cheesecake in an airtight container in the refrigerator for up to 3 days.
- You can also freeze the cheesecake for up to 2 months. Wrap the cooled cheesecake tightly in plastic wrap and then place it in a freezer-safe container.
- Let defrost overnight in the refrigerator before cutting.
Frequently Asked Questions
The wrinkled parchment paper is a signature of Basque Burnt Cheesecake. It not only creates the beautiful, rustic look but also allows the cheesecake to rise and puff freely during baking.
No, a water bath is not necessary for Basque Burnt Cheesecake. The high baking temperature and the crumpled parchment paper lining create a steamy environment that mimics the effect of a water bath.
The key is color! The top of a Basque Burnt Cheesecake should be a deep golden brown, almost looking burnt.
Unlike traditional cheesecakes, Basque Burnt Cheesecakes have a very loose and wobbly center. A gentle jiggle is a good indicator of doneness.
More Five Star Desserts
Easy Burnt Basque Cheesecake
Ingredients
- 4 pkgs. 8 oz. each cream cheese, room temperature
- 1-½ cups 300 grams granulated sugar
- 5 eggs room temperature, plus 1 egg yolk
- ½ teaspoon salt
- 1 tablespoon vanilla
- 1-½ cups heavy cream
- ¼ cup all-purpose flour
Instructions
- Preheat the oven to 425°F and line an 8-inch springform pan crosswise with 2 pieces of damp, crumpled parchment paper. Allow a 3-inch overhang of parchment paper above the pan edge. (see notes)
- In a large mixing bowl of a stand mixer using the paddle attachment, or an electric hand-held mixer, add the cream cheese and sugar. Beat on medium speed for 2-3 minutes until the sugar has dissolved and the mixture is smooth and creamy. You will need to stop the motor a couple times and scrape the bottom and sides of the bowl.
- With the mixer speed on low, add the eggs, one at a time, and beat for 15 seconds to incorporate each egg before adding the next egg. Stop the motor occasionally to scrape down the bowl.
- Stop the motor again and add the salt, vanilla and the cream; then mix on low speed until fully incorporated, about 2 minutes. Scrape down the sides and bottom of the bowl.
- Sift the flour over the batter and with a spatula fold the flour into the batter. Repeat with the remaining flour, folding until smooth and well blended.
- Pour the batter into the prepared pan, tap the pan on a solid surface to bring any air bubbles to the top. Place the cheesecake on a parchment lined sheet pan and transfer to the oven and bake for 45 minutes. The color should be a dark, caramel color when fully baked.
- Remove the cheese cake from the oven while the center is still a little loose and jiggly, place the pan on a cooling rack and allow to cool for 1-2 hours, then transfer to the refrigerator to chill for 6 hours or overnight.
- When ready to serve, remove from the refrigerator 1 hour before slicing. Use a thin, sharp knife dipped in hot water and wiped dry for each slice.
Notes
- Dampening and crumpling the parchment paper makes it easier to line the pan. Allow a 2-inch overhang of parchment paper as the cake will rise while baking.
- For best results use room temperature ingredients.
- Before baking, tap the batter-filled pan on the countertop to cause any air bubbles to rise to the top. Use a toothpick to prick as many of the bubbles as possible.
- Check the color after it has baked for 35 minutes. If it is darkening more than you prefer you can lay a sheet of parchment paper across the top.
Kelly
My family loved this!