A creamy, custard-like interior with a caramelized, burnt top.
This Basque Burnt Cheesecake is a creamy, caramelized delight with a signature 'burnt' top that gives it a unique flavor and texture. It's the ideal dessert for those who love a rich, custardy cheesecake with a hint of caramel.
Why you'll want it now — The caramelized top and creamy center make it a show-stopping dessert.
Why this recipe works
The high baking temperature creates a deep brown crust that contrasts beautifully with the creamy inside, while using cream cheese and heavy cream ensures a smooth, rich texture.
Equipment
9-inch (23 cm) springform pan
parchment paper
large mixing bowl
electric mixer or stand mixer with paddle attachment
rubber spatula
How to make it
Preheat your oven to 400°F (200°C). Line a 9-inch (23 cm) springform pan with parchment paper, ensuring the paper extends at least 2 inches above the rim.
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy, about 2 minutes.
Add the eggs one at a time, beating well after each addition until fully incorporated.
Add the heavy cream, vanilla extract, and salt, and mix until smooth.
Sift the flour over the mixture and gently fold it in using a rubber spatula until just combined.
Pour the batter into the prepared pan. Bake for 50 minutes, or until the top is deeply browned and the center is still slightly jiggly.
Remove from the oven and let it cool to room temperature in the pan. Then refrigerate for at least 2 hours to set.
Enjoy the creamy, caramelized goodness of this Basque Burnt Cheesecake, a dessert that's sure to impress.
How you'll know it's ready
The cheesecake is ready when the top is a deep brown and the center jiggles slightly when gently shaken.
Convection oven? (and if you don't have one)
For those using a convection oven, reduce the temperature to 375°F (190°C) and start checking for the desired texture a few minutes earlier. Standard ovens should follow the written temperature for optimal results.
Troubleshooting
If the top isn't browning, ensure your oven is reaching the correct temperature and try moving the rack higher.
If the cheesecake is too runny, make sure the center is slightly jiggly but not too liquid before removing it from the oven.
For cracks, ensure the ingredients are well-mixed and the oven temperature is consistent.
If the cheesecake sticks to the sides, ensure the parchment paper is properly placed and extends above the pan.
Storage
Store the cheesecake in the refrigerator, covered, for up to 4 days. The texture remains best within the first 2 days.
Make ahead
This cheesecake can be made a day in advance and stored in the refrigerator overnight to enhance its flavor.
Variations
Add a tablespoon of espresso powder for a coffee-flavored twist.
Swirl in some raspberry jam before baking for a fruity touch.
Use brown sugar instead of granulated sugar for a deeper caramel flavor.
Frequently asked questions
Why does my Basque cheesecake have cracks?
Cracks can occur if the batter is overmixed or the oven temperature fluctuates. Ensure a consistent temperature and gentle mixing.
Can I make Basque Burnt Cheesecake without a springform pan?
Yes, use a regular cake pan lined with parchment paper, ensuring the paper extends above the pan to help lift the cheesecake out.
What makes Basque Burnt Cheesecake different from regular cheesecake?
The high baking temperature creates a caramelized crust and a creamy, custard-like interior, unlike traditional cheesecakes.
How can I prevent my cheesecake from sticking to the pan?
Ensure the parchment paper is properly placed and extends above the sides of the pan for easy removal.
Recipe from softsweetdough.com · Soft, sweet desserts worth every bite.
