Burnt Basque cheesecake
Recipe for a delicate Basque cheesecake with a caramelized top
What is Basque cheesecake? It’s a delightful, very delicate and velvety cheesecake with a characteristic dark brown, baked top. This cheesecake from San Sebastian is very simple to make, and with my step-by-step recipe with preparation photos, you will surely bake the best Basque cheesecake. Be sure to check out my recipe and see how to make a fluffy cheesecake.
Table of contents
Burnt Basque Cheesecake RECIPE step by step
If you haven’t baked the famous Basque cheesecake yet, be sure to try my recipe and see why it has captivated the whole world :)
Burnt Basque cheesecake recipe
Wyposażenie
- 22 cm diameter baking pan.
Składniki
ingredients for Basque cheesecake
- 1 kg cream cheese (I used Piątnica cheesecake cheese, Philadelphia can also be used)
- 200 g sugar (- 1 cup)
- 1 tablespoon vanilla sugar
- 5 eggs (size L)
- 500 ml heavy cream (mine was 30%)
- 2 tablespoons flour (wheat – sifted)
Instrukcja
How to make Basque cheesecake
- Preheat the oven to 210 degrees Celsius (top-bottom mode).
- Blend the cream cheese with sugar and vanilla sugar until well combined and the sugar dissolves – about 4-5 minutes.1 kg cream cheese, 1 tablespoon vanilla sugar, 200 g sugar
- Add eggs one by one to the cream cheese mixture and blend thoroughly after each egg.5 eggs
- Slowly pour in the heavy cream while continuously blending.500 ml heavy cream
- Finally, add the sifted flour and gently mix.2 tablespoons flour
- Line the baking pan with two pieces of parchment paper so that they extend beyond the pan – do not fold them outwards.
- Pour the cheesecake mixture into the pan (it will be very liquid).
- Bake for about an hour – the top should be burnt, but the center should still be slightly wobbly.
- Remove the cheesecake from the oven and place it on a wire rack to cool.
- Carefully remove the springform ring and leave the cheesecake on the counter to cool completely.
- Carefully peel off the baking paper from the sides of the cake and transfer it to a cake stand.
- Do not chill it in the refrigerator before serving.
Uwagi
Wartości Odżywcze
How to make Basque cheesecake – tips
I’ve been craving this burnt Basque cheesecake for a long time and finally baked it. In taste, the cheesecake tastes like cheesecake ;) but it is actually very light and velvety. A big advantage of this Basque cheesecake is its very simple preparation and basic ingredients.
What kind of cream cheese for Basque cheesecake?
For the cheesecake to be velvety and nicely gooey after baking, you need good cream cheese. You can use Philadelphia cream cheese here, or a very good quality cream cheese for cheesecakes. I baked my burnt cheesecake with Piątnica cream cheese from a tub. You can also replace part of the cream cheese with mascarpone cheese. Additionally, you will need heavy cream, eggs, sugar, and a little flour (it’s good if they are at room temperature).
How to bake Basque cheesecake?
We bake this cheesecake a little differently than most cheesecakes. I love baking cheesecakes at a lower temperature for longer. That won’t work here! We bake the cheesecake at a high temperature – I baked it at 210 degrees Celsius for about an hour. This high temperature causes the top of the cheesecake to brown intensely and caramelize, gaining sweetness. You can also bake the Basque cheesecake at 220 degrees Celsius – in that case, bake it for a shorter time.
When do you know the cheesecake is ready?
The San Sebastian cheesecake is ready when the top is deeply browned, but the center is still slightly loose and gently wobbly. Then remove it from the oven and let it cool. As you can see, this cheesecake is a real hit! No wonder many people say it’s the best cheesecake in the world. In fact, this burnt cheesecake cannot fail. Because everything that can go wrong, goes wrong here, and that’s how it’s supposed to be. Basque cheesecake, delightful in taste and perfect in consistency, is a true feast for the palate – you must try it.
How to serve Basque cheesecake?
We bake the cheesecake at a high temperature, and it rises very strongly during baking (hence the pan must be lined with parchment paper that extends above it), and then it falls. So if you’ve always had problems with a sunken cheesecake, bake this burnt Basque cheesecake and say that’s exactly how it’s supposed to be. It’s meant to be burnt and sunken! One more advantage of this cheesecake – it’s not chilled before serving. It should even be served at room temperature. I didn’t even put it in the fridge overnight; I just left it on the counter – covered with a microwave lid so it wouldn’t dry out. Just give it at least two hours to cool before you dig in. Serve the cheesecake with a dollop of whipped cream and a cup of coffee – nothing more is needed :)
Basque cheesecake calories
How many calories does Basque cheesecake have? Not many :) It’s a cheesecake baked without a crust – so right off the bat, we cut calories. Plus, there are no highly caloric additions like chocolate. You can compare its calorie count with another cheesecake – for example, cheesecake with white chocolate and halva – that one really has something to boast about ;) Here, the cheesecake has less than 250 calories per 100g – and that’s using full-fat cream cheese for cheesecakes from a tub. Therefore, people on a diet can safely eat it.
I think this Basque cheesecake has only pros and no cons
- basic ingredients
- very simple preparation
- baking that always works out
- perfect velvety cheesecake
Be sure to try it and let me know in the comments how you liked it :)
P.S. Try my other cheesecake recipes, I recommend, among others, nutty Russian cheesecake, London cheesecake, cheesecake with raspberry sauce, powdered milk cheesecake, or condensed milk cheesecake.
Recommended cheesecake recipes
Be sure to also try my other recipes for amazing cheesecakes and cheesecake-like desserts. There’s a huge selection on the blog, and here I recommend, among others, these three recipes:
Popularne Przepisy
Polecane przepisy
Basque Burnt Cheesecake Recipe
The Basque cheesecake is a very popular Spanish cheesecake. The huge advantage of this cheesecake is that it is very quick and easy to make. Plus, you only need basic ingredients for it. Anyone can successfully make this burnt cheesecake, because any flaws that usually occur when baking a cheesecake become advantages here. The cheesecake is burnt, it rises significantly at first, and then collapses. Yet, this velvety cheesecake is light and incredibly creamy. On top of that, Basque burnt cheesecake is not chilled in the fridge. You can serve it as soon as it cools down – roughly 1–2 hours after baking. If you love crustless cheesecakes, try this detailed, step-by-step recipe. I think everyone will love this fluffy, creamy cheesecake!
Burnt Basque Cheesecake Recipe
You can prep this Basque burnt cheesecake in about 20 minutes, followed by just an hour of baking. The Basque cheesecake is baked at a high temperature so that its top gets deeply browned – it is supposed to look burnt. But don't worry – it doesn't taste burnt at all. It is more of a caramel-like flavor. The Basque burnt cheesecake rises tremendously while baking. Because of this, make sure to prepare your baking pan properly. Line it with two sheets of parchment paper – one on top of the other – and arrange them so they extend at least a few centimeters above the rim of the pan. This velvety, crustless cheesecake is served at room temperature. You can serve it with a bit of whipped cream and fresh fruit, or your favorite jam. I highly recommend this Basque burnt cheesecake – you absolutely must bake it!
I invite you to try my other cheesecake recipes as well; I highly recommend the three-ingredient cheesecake, raspberry cheesecake tart, cappuccino cheesecake, cherry cheesecake, "Chatka Puchatka" (Winnie the Pooh's hut) cheesecake, sesame-date cheesecake, or the Izaura cheesecake.
You absolutely must try this recipe – especially if you adore cheesecakes as much as I do. It is a delicious, intensely creamy, delicate, and at the same time moist crustless baked cheesecake. It pairs perfectly with coffee and tea.
