Burnt Basque Cheesecake is a delicious, rich, and creamy dessert that has a unique caramelized top and a soft, melt-in-your-mouth center. Originating from the Basque region of Spain, this cheesecake has gained worldwide popularity because of its easy preparation and stunning flavor. The key is baking it at a high temperature, which gives the top a slightly “burnt” appearance while keeping the inside smooth and creamy. Here’s the best Burnt Basque Cheesecake recipe:
Best Burnt Basque Cheesecake Recipe
Ingredients:
2 lbs (900g) cream cheese, softened
1 1/2 cups (300g) granulated sugar
1/4 cup (60ml) heavy cream
1 teaspoon vanilla extract
1/4 teaspoon salt
6 large eggs, at room temperature
1/2 cup (60g) all-purpose flour
Parchment paper (to line the pan)
Instructions:
Preheat the Oven:
Preheat your oven to 400°F (200°C). This high temperature is essential for creating the signature “burnt” top.
Prepare the Pan:
Line a 9-inch (23 cm) springform pan with parchment paper, making sure the paper extends up the sides of the pan. The parchment paper should rise higher than the rim of the pan to accommodate the cake’s rise as it bakes.
Make the Cheesecake Batter:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
Add the heavy cream, vanilla extract, and salt, and continue to mix until fully combined.
Add the eggs, one at a time, mixing well after each addition. Be sure each egg is fully incorporated before adding the next.
Gradually add the flour and mix until smooth and fully combined. The batter will be quite thin and runny.
Pour the Batter into the Pan:
Pour the cheesecake batter into the prepared pan. Tap the pan gently on the counter to remove any air bubbles.
Bake the Cheesecake:
Bake in the preheated oven at 400°F (200°C) for 50-60 minutes. The cheesecake should have a deep golden-brown “burnt” top, and the center will still be slightly jiggly when you shake the pan gently. The edges will look firm, but the center should remain a bit soft and creamy.
Note: The dark, almost burnt top is characteristic of Basque cheesecake. Don’t worry if the top looks a little too dark; this is what gives the cake its flavor and texture!
Cool the Cheesecake:
Allow the cheesecake to cool to room temperature in the pan. This may take about 2 hours. The cheesecake will continue to set as it cools.
Once it reaches room temperature, refrigerate the cheesecake for at least 4 hours or overnight to fully set and chill.
Serve:
After chilling, remove the cheesecake from the springform pan. If desired, trim the excess parchment paper around the edges.
Slice and serve the cheesecake at room temperature or slightly chilled. You can enjoy it plain, or add a topping of fresh berries or a drizzle of honey for extra flavor.
Serving Suggestions:
Toppings: Serve with fresh fruit like berries, a dollop of whipped cream, or even a drizzle of honey or caramel sauce.
Texture: For an extra creamy texture, serve the cheesecake at room temperature, which enhances its richness.
Why This Recipe Works:
High-Temperature Baking: The high temperature is what gives the cheesecake its iconic “burnt” appearance, adding depth of flavor.
Simple Ingredients: The few ingredients used—cream cheese, sugar, eggs, flour, and cream—allow the rich flavor of the cheesecake to shine through.
Smooth, Creamy Texture: The combination of heavy cream and eggs gives the cheesecake its melt-in-your-mouth texture, while the flour helps provide structure.
This Burnt Basque Cheesecake is perfect for anyone who loves creamy desserts with a unique twist. Its easy preparation and delightful balance of flavors make it a showstopper at any gathering. Would you like to explore any variations or toppings for this cheesecake?
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