Burnt Basque cheesecake is a delightful twist on the classic cheesecake.
Originally hailing from the Basque Country in Spain, this unique and delicious dessert has gained popularity worldwide for its creamy interior and distinctive caramelized exterior.
What sets this cheesecake apart from traditional recipes is the intentional “burnt” look achieved by baking at high temperatures. The result is a beautifully cracked and darkened top layer that provides a slight bitterness, perfectly complementing the rich, velvety filling beneath. Combining simple ingredients like cream cheese, eggs, sugar, and heavy cream, this seemingly imperfect dessert has an irresistible charm and delectable flavor profile that keeps dessert enthusiasts returning for more.
The burnt Basque cheesecake recipe is not only scrumptious but also surprisingly easy to make, making it an ideal choice for both experienced bakers and novices alike. The forgiving nature of this dessert allows for a wide margin of error, ensuring that even first-time bakers can achieve a stunning and mouthwatering final product. So why not try your hand at making your very own slice of burnt Basque cheesecake heaven? You won’t be disappointed!
600 gr. cream cheese
250 gr. granulated sugar
250 ml. heavy cream
20 gr. all-purpose flour
Cheesecake mold (around 7 inches)
How to Make Burnt Basque Cheesecake
1. Preheat the oven to 200ºC.
2. With an electric mixer, whisk the cream cheese and sugar until no lumps remain and the mixture is super soft.
3. Add the heavy cream and mix until well incorporated.
4. Add the eggs one at a time, trying not to overmix. Just mix until each egg is incorporated.
5. Get a piece of baking paper wet and remove excess water. Cover the inside of your cheesecake mold with the paper and transfer the mixture.
6. Bake, uncovered, for 45 minutes. Turn off the oven and open the door, keeping it open about 3 inches. You can use a wooden spoon to keep it open. Transfer to the refrigerator and keep it for at least 2 hours before slicing and serving.
Baking Tips and Tricks
- With any cheesecake, the cake must stay in the oven until it’s completely cool; after that, it should be refrigerated for at least 2 more hours.
- Make sure to line your springform pan with parchment paper, allowing extra height along the sides. This will help to accommodate the rising of the cheesecake while baking and provide easy removal after cooling.
- Be mindful of overmixing the ingredients. Although it is important to achieve a smooth texture, try not to introduce too much air into the mixture, as this may affect the final texture of the cheesecake.
- While mixing, gradually add the eggs one at a time, ensuring each one is incorporated before adding the next. This will help achieve even batter and prevent overmixing.
- Finally, keep a close eye on your cheesecake as it bakes. The top should be dark and caramelized but not completely burnt. The ideal baking time may vary depending on your oven, so remove the cheesecake from the oven when the center remains slightly jiggly, ensuring a creamy texture.
A Burnt Basque Cheesecake makes for a delightful and decadent dessert, perfect for rounding off a meal or sharing with friends and family. There are various ways to enjoy this unique cheesecake, and here are a few serving suggestions to enhance your experience.
One simple yet elegant option is to serve slices of Burnt Basque Cheesecake with a drizzle of a fruit-based sauce. A berry coulis, such as raspberry or strawberry, pairs perfectly with the creamy texture and slightly caramelized flavor of the cheesecake, providing a refreshing contrast. We recommend serving the cheesecake with a dash of sherry, which could add a sophisticated touch.
For a more rich experience, a rich chocolate or caramel sauce drizzled over the cheesecake will complement its already velvety texture. You can also serve your Burnt Basque Cheesecake with whipped cream or a scoop of ice cream for an indulgent twist.
If you’d like to balance the richness of the cheesecake with some lighter accompaniments, consider offering slices with a selection of fresh fruit. Berries, like strawberries, blueberries, or raspberries, as well as tropical fruits like mango, kiwi, or passionfruit, can add a burst of color and a refreshing flavor contrast to the cheesecake.
Finally, don’t forget about the presentation. Place your Burnt Basque Cheesecake on a beautiful serving plate, and garnish with a dusting of powdered sugar or a sprig of fresh mint for an eye-catching presentation to impress your guests.
And if you are still craving some sweet Spanish treats, we’ve covered you with our top picks for traditional treats. Why not give them a try and be transported to the streets of Spain with every bite?
Storage and Leftovers
Storing your Burnt Basque Cheesecake is quite simple. After enjoying a delicious slice, it’s essential to ensure that the leftovers are properly stored to maintain their quality and freshness. Proper storage can help extend the shelf life of your cheesecake and prevent spoilage.
For short-term storage, the best method is to keep the cheesecake tightly wrapped in the refrigerator. Place it on a plate, and cover it with plastic wrap or aluminum foil to deter drying out or absorbing other odors in the fridge. In this way, the cheesecake can stay fresh for up to 5 days.
If you plan to store the cheesecake for a more extended period, freezing is a viable option. Before freezing, it is advisable to slice the cheesecake into individual servings. This makes it easy to thaw and enjoy the desired portion without defrosting the whole cheesecake.
Place each slice on a parchment-lined tray, and freeze for an hour or until solid. Then, transfer the frozen slices to an airtight container or wrap them individually in plastic wrap or foil and store them in the freezer.
To thaw frozen cheesecake slices, simply remove the desired amount from the freezer and let them defrost in the refrigerator for a few hours or overnight. It is not recommended to thaw cheesecake at room temperature, as it could lead to spoilage or bacterial growth.
In summary, properly storing Burnt Basque Cheesecake leftovers is crucial for maintaining their freshness and quality. By following these simple steps, you can enjoy your delicious dessert multiple times without compromising its taste or texture.
If you have a sweet tooth like us, you will be amazed by all the delicious cakes you can find in Spain. From crumbly and spongy cakes to savory and sweet cakes, there’s something for everyone to indulge in.
Burnt Basque Cheesecake Recipe
- Cheesecake mold (around 7 inches)
- Baking paper
- Electric mixer
- 600 g cream cheese
- 250 g granulated sugar
- 4 eggs
- 250 ml heavy cream
- 20 g all-purpose flour
- Preheat the oven to 200ºC.
- With an electric mixer, whisk the cream cheese and sugar until no lumps remain and the mixture is super soft.
- Add the heavy cream and mix until well incorporated.
- Add the eggs one at a time, trying not to overmix. Just mix until each egg is incorporated.
- Get a piece of baking paper wet and remove excess water. Cover the inside of your cheesecake mold with the paper and transfer the mixture.
- Bake, uncovered, for 45 minutes. Turn off the oven and open the door, keeping it open about 3 inches. You can use a wooden spoon to keep it open. Transfer to the refrigerator and keep it for at least 2 hours before slicing and serving.