The Burnt Basque Cheesecake: A Creamy Delight Recipe is a showstopper dessert that effortlessly brings together a deeply caramelized exterior and a luscious, velvety center. This Spanish-inspired wonder is beloved for its signature “burnt” top, which adds an irresistible depth of flavor while the inside remains decadently creamy. Whether you’re after a soulful dessert for a special occasion or a comforting treat to elevate any day, this cheesecake delivers pure magic in every bite.
Ingredients You’ll Need
Getting ready to whip up this Burnt Basque Cheesecake: A Creamy Delight Recipe is a breeze thanks to its simple but essential ingredients. Each one plays a crucial role in achieving that perfect balance of flavor, texture, and appearance that makes this cheesecake unforgettable.
- Cream cheese (2 pounds, room temperature): Provides the rich, creamy base that defines the cheesecake’s luscious mouthfeel.
- Granulated sugar (1 1/2 cups): Sweetens the batter and helps create that beautifully caramelized crust.
- Large eggs (6): Bind ingredients together and give the cheesecake structure while keeping it tender.
- Heavy cream (2 cups): Adds extra creaminess and smooths out the texture for a melt-in-your-mouth experience.
- Vanilla extract (1 teaspoon): Infuses subtle warmth and aromatic complexity into the batter.
- Kosher salt (1/4 teaspoon): Balances the sweetness and enhances all the flavors harmoniously.
- All-purpose flour (1/4 cup): Just enough to stabilize the cheesecake without affecting its silkiness.
How to Make Burnt Basque Cheesecake: A Creamy Delight Recipe
Step 1: Prepare Your Pan and Oven
Preheat your oven to 400°F. Carefully line a 9-inch springform pan with parchment paper, making sure the paper extends at least 2 inches above the rim on every side. This high, crinkled edge helps the cheesecake develop its characteristic rustic appearance and keeps it from sticking.
Step 2: Beat the Cream Cheese and Sugar
In a large mixing bowl, beat the cream cheese and granulated sugar together until the mixture is perfectly smooth and fluffy. This ensures the cheesecake’s base is creamy and free from lumps, setting the stage for a wonderfully even bake.
Step 3: Incorporate the Eggs One by One
Add the eggs individually, mixing well after each addition. This slow incorporation keeps the batter from curdling, preserving its silky texture that is key to this Burnt Basque Cheesecake: A Creamy Delight Recipe.
Step 4: Add Cream, Vanilla, and Salt
Pour in the heavy cream, followed by the vanilla extract and kosher salt. Mix these ingredients gently but thoroughly to fully marry the flavors and smooth out the batter.
Step 5: Fold in the Flour
Sift the all-purpose flour over the batter and mix just until smooth and lump-free. Overmixing here can affect the final texture, so be gentle but complete.
Step 6: Bake to Perfection
Pour the silky batter into the prepared pan, then give it a gentle tap to release any trapped air bubbles. Bake for 50 to 60 minutes, or until the top is deeply golden brown and the center still jiggles slightly when nudged. This wobble is the secret to the truest, creamiest Burnt Basque Cheesecake: A Creamy Delight Recipe experience.
Step 7: Cool and Chill
Allow your cheesecake to cool completely at room temperature in the pan, then chill in the refrigerator for at least 4 hours or overnight. This resting period lets the flavors meld beautifully and the texture set to perfection.
How to Serve Burnt Basque Cheesecake: A Creamy Delight Recipe
Garnishes
The simplicity of this cheesecake shines on its own, but if you want to add a personal touch, fresh berries or a drizzle of honey pair wonderfully. A sprinkle of powdered sugar or a few mint leaves can elevate the presentation with minimal effort.
Side Dishes
Serve this cheesecake alongside a dollop of lightly whipped cream or a scoop of vanilla bean ice cream. A cup of strong espresso or a glass of dessert wine also complements the richness, enhancing every bite with balanced contrast.
Creative Ways to Present
For a stunning effect, consider serving slices on rustic wooden boards or on a beautiful ceramic platter to highlight the cheesecake’s golden-burnt top. Layering with seasonal fruits or edible flowers around the plate can add an inviting splash of color and freshness.
Make Ahead and Storage
Storing Leftovers
Store any leftover Burnt Basque Cheesecake: A Creamy Delight Recipe tightly wrapped in plastic wrap or in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days.
Freezing
If you want to keep it longer, bridal wrap the cheesecake well and freeze for up to 1 month. Thaw overnight in the fridge before serving to preserve its creamy texture.
Reheating
Since it’s best enjoyed cold or at room temperature, reheating isn’t recommended. However, if you prefer it slightly warm, let the slice sit out for 15 minutes before eating to take off the chill and release its full creaminess.
FAQs
Why is the cheesecake supposed to be burnt on top?
The burnt top is a signature feature of the Burnt Basque Cheesecake: A Creamy Delight Recipe. It creates a deeply caramelized, slightly smoky flavor that contrasts beautifully with the creamy inside, adding complexity and charm.
Can I make this cheesecake without a springform pan?
While a springform pan is ideal for easy release and the classic presentation, you can use a regular cake pan lined with parchment paper. Just be sure to extend the paper higher than the rim to capture the rustic edges.
Why does the center need to jiggle when it’s done?
The slight jiggle indicates the cheesecake is perfectly underbaked in the middle, which guarantees a soft, custard-like texture rather than a dense, firm cake. As it cools, it will firm up just right.
Can I use low-fat cream cheese or heavy cream?
For the richest texture that defines this Burnt Basque Cheesecake, full-fat cream cheese and heavy cream are recommended. Low-fat versions may result in a less creamy and less stable cheesecake.
How long does it need to chill before serving?
Chilling for at least 4 hours, and preferably overnight, is crucial to allow the cheesecake to set properly and develop its full flavor, making every slice smooth and indulgent.
Final Thoughts
There’s something truly special about the Burnt Basque Cheesecake: A Creamy Delight Recipe that makes it a standout dessert for any occasion. Its perfect marriage of burnt caramel notes and irresistibly creamy texture will have you coming back for seconds and sharing the recipe with everyone you love. Give it a try—you won’t regret inviting this cozy Spanish classic into your kitchen!
Print
Delicious Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 5 hours 10 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Description
Burnt Basque Cheesecake is a luscious Spanish dessert known for its deeply caramelized, burnt top contrasted by a creamy, custard-like center. This crustless cheesecake offers a unique texture and flavor profile, combining rich cream cheese, heavy cream, and a hint of vanilla baked to perfection.
Ingredients
Cheesecake Batter
- 2 pounds cream cheese (room temperature)
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F. Line a 9-inch springform pan with parchment paper, ensuring the parchment rises at least 2 inches above the rim on all sides to catch the cheesecake batter and allow for expansion.
- Mix Cream Cheese and Sugar: In a large bowl, beat the room temperature cream cheese and granulated sugar together until the mixture is smooth and fluffy, creating a creamy base.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, mixing thoroughly after each addition to ensure a uniform batter.
- Add Cream, Vanilla, and Salt: Pour in the heavy cream, vanilla extract, and kosher salt. Mix until all ingredients are fully combined and the batter is smooth.
- Incorporate Flour: Sift the flour over the batter and gently mix until the batter is smooth with no lumps, careful not to overmix.
- Pour and Prepare for Baking: Pour the batter into the prepared springform pan and gently tap the pan on the counter to release any trapped air bubbles.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes, until the top is deeply golden brown and appears burnt, while the center still jiggles slightly when the pan is moved.
- Cool: Allow the cheesecake to cool completely in the pan to room temperature, then chill in the refrigerator for at least 4 hours or overnight to set properly before slicing and serving.
Notes
- The signature burnt top provides a rich caramelized flavor essential to this cheesecake’s character — do not worry if it looks very dark.
- For the best texture, ensure the center stays slightly jiggly when baking is complete; it will firm up as it cools and chills.
- Using room temperature cream cheese ensures a smooth batter without lumps.
- Chilling the cheesecake overnight enhances the flavor and texture.
