Recently, the Basque Burnt Cheesecake Recipe has been generating quite a buzz in the culinary world. The idea of making it hadn’t even crossed my mind until my husband made a special request. After trying this delectable cheesecake at one of our cherished coffee shops, he couldn’t stop talking about how we should attempt to recreate it at home.
Despite its newfound popularity, the Basque Burnt Cheesecake has a fascinating history. Some accounts attribute its creation to as early as 1990. What sets this cheesecake apart from the traditional variety is its distinctive lack of a crust.
Traditional cheesecakes are typically prepared with a slow and gentle baking process in a water bath. In stark contrast, the Basque Burnt Cheesecake is known for its high-temperature, fast-baking method, which imparts its signature deeply burnished surface and bottom.
I also baked mine in a bread loaf pan.
Don’t forget to check out my other burnt cheesecake recipes:
Burnt cheesecake w/o heavy cream
Lemon Basque Burnt Cheesecake
Chocolate Burnt Cheesecake
What do you need to make this Basque Burnt Cheesecake Recipe:
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Cream Cheese – room temperature
sugar
Eggs – room temperature
Whipping Cream
corn starch/ potato starch
Lemon Juice/ Sour Cream
Unsalted Butter
strainer
bread loaf pan
parchment paper
How to make This basque Burnt Cheesecake Recipe:
Melt butter, then butter the mould and line the mould with parchment paper.
Preheat the oven to 230C.
Whip the cream cheese, and microwave for 30 seconds if needed. Mix in sugar, cornstarch, whipping cream, lemon or sour cream, and one egg at a time. Mix until combined. (make sure you don’t overmix)
Run through the batter in the strainer, then pour the batter into the mould.
Bake for 45-60 minutes until the top is brown. Monitor closely towards the end, you do not want to overbake the cake. Remove from the oven once the top is slightly burnt. Set aside to cool.
Cover with Cling Wrap. Refrigerate overnight. Remove from the mould and serve.
Pro tips for making This basque Burnt Cheesecake Recipe:
Do not overmix the batter.
We substitute flour with starch for a lighter texture.
I used sour cream but lemon juice will also work.
Cream cheese and eggs need to be at room temperature.
Using a strainer is important to get a smooth texture.
Recently, the Basque Burnt Cheesecake Recipe has been generating quite a buzz in the culinary world. The idea of making it hadn't even crossed my mind until my husband made a special request. After trying this delectable cheesecake at one of our cherished coffee shops, he couldn't stop talking about how we should attempt to recreate it at home.
4.84 from 48 votes
Print Recipe Pin Recipe
Prep Time 15 minutesmins
Cook Time 1 hourhr
Total Time 1 hourhr15 minutesmins
Course Dessert
Cuisine American, Chinese, French, Japanese, korean
Melt butter, then butter the mould and line the mould with parchment paper
Whip the cream cheese, and microwave for 30 seconds if needed. Mix in sugar, cornstarch, whipping cream, lemon or sour cream, and one egg at a time. Mix until combined. (make sure you don’t overmix)
Run through the batter in the strainer, then pour the batter into the mould.
Bake for 45-60 minutes until the top is brown. Monitor closely towards the end, you do not want to overbake the cake. Remove from the oven once the top is slightly burnt. Set aside to cool.
Refrigerate overnight. Remove from the mould and serve.
Keyword Basque Burnt Cheesecake Recipe, loaf pan basque cheesecake
Have you made the recipe?Tag me on Instagram @mrs5cookbook, I would love to see your creations!
Enjoy this Basque Burnt Cheesecake Recipe with your loved ones!
Ingredients
535g cream cheese -room temperature
135g sugar
4 eggs – room temperature
270g whipping cream
14g cornstarch
2 tbsp sour cream
some melted butter
Takes , serves four people.
Instructions
Melt butter, then butter the mould and line the mould with parchment paper
Whip the cream cheese, and microwave for 30 seconds if needed. Mix in sugar, cornstarch, whipping cream, lemon or sour cream, and one egg at a time. Mix until combined. (make sure you don’t overmix)
Run through the batter in the strainer, then pour the batter into the mould.
Bake for 45-60 minutes until the top is brown. Monitor closely towards the end, you do not want to overbake the cake. Remove from the oven once the top is slightly burnt. Set aside to cool.
Refrigerate overnight. Remove from the mould and serve.
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I will also share my lemon Basque Burnt Cheesecake here:
One of the key factors is the perfect baking temperature and time, or rather, insufficient baking. The Basque Cheesecake should be taken out of the oven when it is not yet it is not completely set inside to ensure a smooth texture that can even be almost liquid.
Why did my cheesecake crack in the center? Cracking is caused by a difference in moisture between one part of the cake and the other. It is normal for burnt cheesecake to crack around the edges where the batter has formed a crust. If your cheesecake cracked in the center, it means it was overcooked.
Also, regular cheesecake is typically baked in a water bath at a lower temperature to prevent cracking and ensure even cooking. Basque cheesecake, however, is baked at a higher temperature, usually around 425-450°F, which causes the top to caramelize and develop a burnt appearance.
Classic New York cheesecake is smooth and dense, whereas Burnt Basque Cheesecake is baked at a very high temperature resulting in a caramelized top with a rich and custardy interior. Why does my Basque Cheesecake taste eggy? The cheesecake will become eggy and dense if baked too long or too many eggs are used.
The fat content helps the cheesecake set and creates its signature creamy texture. If you've ever made cheesecake that was runny, it's very likely that low-fat ingredients are to blame. Full fat sour cream adds extra moisture and a tangy flavor to the cake.
You can solve and fix a seized cheesecake mixture in a similar way to a split/curdled mixture – by adding the mixture to a pan on a really low heat, and stir constantly and have it on the heat as little as possible and stir until it is smooth.
If the top is not browning properly then it could also be that the baking parchment (parchment paper) lining protrudes too much above the rim of the springform pan. If it is too high then it will shield the top of the cheesecake from the heat of the oven and this will give it a paler colour.
This burnt basque cheesecake originates in Basque Country (hence the name). It's a crustless cheesecake that's starting to become a trend in the US. It's main difference from a New York Style Cheesecake is that it is crustless, and has a golden, beautiful caramelized exterior.
If it is grainy/curdled and releases a lot of liquid after it's been chilled, then the oven was either too hot, the cheesecake was over-baked or both. If it's perfectly set and custardy after being chilled but it's seeping liquid – this is normal but it shouldn't be a lot.
Caramelised on top, jiggly in the centre, served with no garnish, tossed across the bar with nothing more than a fork — the five-ingredient cheesecake from La Viña in San Sebastián, Spain, has managed to captivate chefs and diners across the world, under the name Basque burnt cheesecake.
Baked cheesecakes need to contain some egg as the egg thickens the cheesecake mixture as it bakes, in a similar way to a baked custard, so it is possible that you are more sensitive to the egg flavours within the cheesecake or maybe did not add quite enough flavouring (such as vanilla).
Adjust cooking time and temperature according to your oven. Cheesecakes can be a bit finicky, and one slight adjustment in temperature can make all the difference. Use room temperature ingredients. Allow time for your cream cheese, eggs, and sour cream to come to room temperature before using them in the batter.
Chefs, journalists, and bloggers around the world have celebrated, imitated, and reinterpreted La Viña's cheesecake to the delight of their diners, readers, and followers. To some, the La Viña–style cheesecake has come to be known simply as “Basque cheesecake” or “Basque burnt cheesecake.”
A cheesecake can become grainy due to overbeating the eggs, which incorporates too much air and changes the texture. If the cream cheese is not fully softened before mixing, it can result in a grainy texture. Using room temperature ingredients can help.
It will cheesecake will retain heat for some time after you switch off the oven, allowing the eggs and cream to finish cooking to a perfect velvety-smooth texture. If you wait for it to be fully set before switching the oven off, the remaining heat will overcook your eggs, giving the cheesecake a grainy texture.
And sometimes, there's simply too much water in the mixture and not enough fat to hold it, no matter how careful you are. When this happens, your cake batter will look lumpy and curdled, rather than smooth and even. This affects the baked cake, too.
THE CAUSE: Overbaking. Perhaps the jiggly center made you nervous or you accidentally forgot to set the timer, but no matter what, if you overbake your cheesecake, the egg proteins will overcook and cause cracks.
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