You can easily master the art of baking with this simple Basque Burnt Cheesecake recipe. This creamy, crustless cheesecake recipe is famous for its caramelized exterior and custardy interior, offering a delightful twist on classic cheesecake recipes. Get ready to impress your friends and family with minimal effort.
Key Ingredients & Substitutions
- Cream Cheese: Full-fat cream cheese is essential for the best texture in this cheesecake recipe. Do not use low-fat varieties.
- Heavy Cream: Provides richness and a smooth consistency. You can use full-fat coconut cream as a dairy-free alternative.
- Sugar: Granulated sugar is standard. You can slightly reduce the amount if you prefer less sweetness.
- Eggs: Large eggs work best.
- All-Purpose Flour: A small amount helps stabilize the cheesecake. You can use a gluten-free all-purpose flour blend for a gluten-free cheesecake recipe.
Ingredients
- 2 lbs (907g) full-fat cream cheese, softened
- 1 ½ cups (300g) granulated sugar
- 6 large eggs
- 2 tsp vanilla extract
- 2 cups (480ml) heavy cream
- 1 tbsp all-purpose flour
- ½ tsp salt
How Much Time Will You Need?
- Total Time: 1 hour 30 minutes
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Servings: 10-12
- Calories per serving: Approximately 450-500
- Tools Needed: 9-inch springform pan, parchment paper, stand mixer or hand mixer, large mixing bowl
Step-by-Step Instructions
1. Prepare Your Pan
Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with two large sheets of parchment paper, letting them crinkle and extend several inches over the sides. This unique lining gives the cheesecake its rustic, burnt edges.
2. Cream the Cheese and Sugar
In a large bowl, or with a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy. Scrape down the sides of the bowl to ensure everything is well incorporated for your cheesecake recipe.
3. Add Eggs and Vanilla
Add the eggs one at a time, mixing well after each addition until just combined. Overmixing the eggs can incorporate too much air, which you want to avoid for this dense cheesecake recipe. Stir in the vanilla extract.
4. Incorporate Cream and Flour
Slowly pour in the heavy cream and mix on low speed until just combined. Sift in the all-purpose flour and salt, then mix again until no lumps remain. The batter should be smooth and pourable.
5. Bake Your Cheesecake
Pour the cheesecake batter into your prepared springform pan. Place the pan on a baking sheet to catch any potential drips. Bake for 60-70 minutes, or until the top is deeply browned, almost black in spots, and the center is still jiggly when gently shaken.
6. Cool and Chill
Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature. The center will sink as it cools. Once cool, refrigerate your Basque Burnt Cheesecake for at least 4 hours, or preferably overnight, before serving. This chilling time is crucial for the perfect texture of this unique cheesecake recipe.
Variation Ideas
- Lemon Zest: Add the zest of one lemon to the batter for a bright, citrusy note.
- Chocolate Swirl: Melted chocolate can be swirled into a portion of the batter before baking.
- Coffee Infusion: Dissolve 1-2 teaspoons of instant coffee or espresso powder in a tablespoon of hot water and add it to the batter for a subtle coffee flavor.
Storage Instructions
Store leftover Basque Burnt Cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, you can freeze individual slices, wrapped in plastic wrap and then foil, for up to 2 months. Thaw frozen cheesecake in the refrigerator before serving.
Frequently Asked Questions (FAQ)
Q: Why is my Basque Burnt Cheesecake “burnt”?
A: The high baking temperature intentionally caramelizes the top, creating its signature “burnt” flavor and appearance, which is essential for this cheesecake recipe.
Q: Can I use a different size pan?
A: You can, but you may need to adjust baking time. A smaller pan will require longer baking, and a larger pan will bake faster.
Q: My cheesecake cracked. What happened?
A: Cracks are normal for this cheesecake recipe! Unlike traditional cheesecakes, a cracked top is part of its rustic charm.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake recipe is perfect for making a day or two in advance, as the flavors and texture often improve with chilling.
Q: Do I really need to use parchment paper?
A: Yes, parchment paper is crucial for the distinctive “burnt” crust and also helps in easily removing the cheesecake from the springform pan.
Q: Why is it called “Basque” Burnt Cheesecake?
A: It originated in La Viña, a restaurant in San Sebastián, Spain’s Basque Country, and quickly became a globally loved cheesecake recipe.