This unique cheesecake will quickly become your go-to recipe for an after dinner treat! Deeply golden-brown exterior and incredibly smooth and silky inside, this burnt Basque cheesecake is probably the easiest cheesecake you will ever make!
Why is it called 'burnt Basque cheesecake'?
This unique cheesecake originates from the Basque Country, the autonomous community in Spain, hence the name.
It has no crust, and it is baked at high temperature to achieve that wonderful burnt exterior and incredibly smooth interior. This is probably the only bake that wants to get burnt and cracked, as this is what gives it it's iconic appearance.
How easy is it to make this recipe?
In short- SUPER-EASY! What's different and so great about this cheesecake recipe is how incredibly easy it is to make!
It is almost an anti-cheesecake, because the usual cheesecake baking rules do not apply here. It gets cooked at very high heat and you burn it purposely. It will also crack, it will get brown, there is no crust and it doesn't require a water bath.
The hardest part of this recipe is probably preparing your baking tin!
How to prepare the baking tin?
Start with greasing your 10 inch round springform cake tin with butter. Make sure to butter the bottom and the sides of the tin well.
Next, you will line the tin with baking paper. You will need 2 sheets, roughly about 16"x12" (40cm x 30cm). Place one sheet at the bottom of the greased pan, pressing it well around. Grease it with some more butter and place another sheet of baking paper on top.
Pleat and crease the baking paper to fit all around the baking tin. Don't worry about all these creases, they will give your bake that characteristic, ridged edge.
The cheesecake will rise quite a bit while it is baking, so you want to make sure there are at least 2 inches (5 cm) of baking paper sticking above the top and sides of the tin.
Best way to serve your burnt cheesecake
It is crucial to allow your cheesecake to cool down completely before serving. You will notice that it will fall drastically as it cools. No need to panic, it meant to be that way!
Slice the cheesecake into wedges and serve it at room temperature. You can top it up with your favourite fruit, drizzle it with some chocolate or some caramel sauce.
Can I make this recipe ahead?
Yes you can. You can prepare the cheesecake up to 1 day ahead. Cover it and chill in the fridge overnight.
Make sure to bring the cheesecake to room temperature at least couple of hours before serving it.
If you enjoyed this recipe, you may want to check out my other cheesecake recipes:
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Burnt Basque Cheesecake
- 10 inch (25 cm) round springform cake tin
- baking paper
- electric mixer
- 900 g full-fat cream cheese (Philadelphia) room temperature
- 300 g sugar caster or granulated
- 6 large eggs room temperature
- 480 ml double cream room temperature
- 1 tsp salt
- 1 tsp vanilla extract
- 45 g plain flour
- Preheat the oven to 200 C (180 C fan). Butter the 10 inch round springform cake tin.
- Line the buttered cake tin with 2 overlapping sheets of baking paper, making sure it comes at least 2 inches (5 cm) above top and sides of the tin.
- In a bowl of an electric mixer, beat together the cream cheese and sugar on a medium-low speed, until smooth and creamy, for about 2 minutes. Scrape the bottom and the sides of the bowl and mix again. The batter should have no lumps, and all the sugar should dissolved. You can test if the sugar has dissolved fully by rubbing a bit of batter between your fingers. If you no longer can feel any sugar crystals, it's ready.
- Increase the speed to medium and add the eggs, one at a time, beating well between each addition, and scraping the sides and the bottom of the bowl well. Reduce the speed back to medium-low and cream, salt and vanilla and mix well for further 30 seconds.
- Turn off the mixer and sift the flour over the cheese mixture. Beat on low speed until fully incorporated, about 30 seconds, scraping the sides and the bottom of the bowl well. Your batter should be silky-smooth, with no lumps remaining.
- Pour the batter into prepared cake tin and bake the cheesecake until it is deeply golden-brown on top but still very jiggly in the middle, about 60- 65 minutes total.
- Remove from the oven and let it cool completely (it will sink and shrink as it cools down). Remove the cheesecake from the baking tin and gently peel the baking paper, slice and enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
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Recipe adapted from Bon Appetit