Get ready to fall in love with the rich and creamy goodness of burnt Basque cheesecake. With its caramelized exterior, velvety smooth interior, and melt-in-your-mouth texture, this dessert is sure to become a favourite among family and friends.
I love good cheesecake! It’s soft, creamy, and absolutely delicious! It’s everything that I need in my perfect dessert bite. And this burnt Basque cheesecake recipe is even better than anything you expected.
Unlike elaborate desserts that require intricate techniques and multiple steps, burnt Basque cheesecake is surprisingly simple to prepare. With just a handful of basic ingredients and minimal effort, you can whip up a decadent cheesecake that looks and tastes like it came straight from a fancy bakery.
There’s something undeniably charming about the rustic appearance of burnt Basque cheesecake. It’s cracked and caramelized top exudes a rustic elegance that adds character to any dessert spread. Whether served as a centrepiece at a dinner party or enjoyed as a cosy treat at home, this cheesecake is sure to impress with its simple yet striking presentation.
What is a Burnt Basque Cheesecake?
A burnt Basque cheesecake is a rustic-style cheesecake that originated in the Basque region of Spain, particularly in the city of San Sebastian. Unlike traditional cheesecakes that are smooth and uniform in texture, the Basque cheesecake is characterized by its cracked and caramelized exterior, creamy interior, and lack of a crust.
What sets the Basque cheesecake apart is its unique baking method. It’s baked at a high temperature, typically around 220 degrees which creates a beautiful burnt exterior while leaving the centre delightfully creamy and slightly gooey. This contrast in textures – the crispy, caramelized outer layer and the creamy, velvety interior – is what makes this cheesecake so irresistible.
This dessert has gained popularity worldwide for its rich and indulgent flavour, as well as its rustic charm. Whether enjoyed plain or garnished with fresh fruit, whipped cream, or a dusting of powdered sugar, burnt Basque cheesecake is a delightful treat that’s sure to satisfy any sweet tooth.
Burnt Basque Cheesecake: Ingredients
Here’s a detailed description of the ingredients for making burnt Basque cheesecake:
- Cream Cheese forms the rich and creamy base of the cheesecake. It adds a smooth texture and tangy flavour that is characteristic of cheesecakes. Make sure the cream cheese is softened to room temperature for easy mixing.
- Caster Sugar is also known as superfine sugar. It dissolves quickly and evenly, ensuring a smooth texture in the final cheesecake.
- Vanilla Extract adds a warm and aromatic flavour to the cheesecake. It enhances the overall taste and aroma, complementing the creamy richness of the cream cheese.
- Vanilla Sugar provides an additional layer of vanilla flavour to the cheesecake batter.
- Eggs serve as a binding agent in the cheesecake batter, helping to hold everything together while providing structure and stability. They also contribute to the richness and creaminess of the final dessert.
- Double Cream adds extra richness and creaminess to the cheesecake. It helps create a smooth and velvety texture, ensuring a luxurious mouthfeel with each bite.
- Plain Flour is added to the cheesecake batter to provide a slight amount of structure and stability. It helps prevent the cheesecake from being too soft or runny, ensuring it holds its shape during baking.
- Salt is added to balance the sweetness of the cheesecake and enhance its overall flavour. It helps bring out the natural flavours of the other ingredients, creating a well-rounded taste profile
If you’re looking for more creamy dessert recipes, give these dishes a go:
No-Bake Mango Cheesecake
Vegan Panna Cotta with Strawberry Jam
Chocolate Tiramisu with Amaretto Liquor
No-bake Cheesecake with Kiwi
Panna Cotta with Roasted Peach and Nectarine
Recipe
Ingredients
800g cream cheese
100g caster sugar
1 teaspoon vanilla extract
1 teaspoon vanilla sugar
5 eggs
250ml double cream
50g plain flour
1 teaspoon salt
Method
Prepare the cake:
- Preheat the oven to 220 degrees and line a round cake pan (I used this pan) with parchment paper, leaving some overhang for easy removal later.
- In a large mixing bowl, lightly beat the cream cheese. Later add caster sugar, vanilla extract and vanilla sugar and mix it again until the batter is smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Slowly mix in the heavy cream (always whisking).
- Add plain flour and salt. Mix everything.
- Pour the batter into the prepared cake pan and spread it out evenly.
- Place the cake pan in the preheated oven and bake for 50-60 minutes, or until the top is deeply golden brown and the edges are set, but the centre is still slightly jiggly.
- Once baked, remove the cheesecake from the oven and let it cool completely at room temperature.
