If you’re on the hunt for a dessert that’s utterly indulgent yet wonderfully simple, the Creamy Burnt Basque Cheesecake Recipe is about to become your new best friend. This cheesecake is a glorious twist on the classic, boasting a caramelized, almost brûléed top that contrasts beautifully with its lusciously creamy center. With a rustic look that hints at its smoky depths and a texture so rich it practically melts on your tongue, this cheesecake is the perfect centerpiece for any celebration or a cozy night in. Let me take you through every step to create this irresistible treat that always garners compliments and second helpings.
Ingredients You’ll Need
The beauty of this cheesecake lies in its simplicity—each ingredient plays a starring role in building its rich flavor, silky texture, and gorgeous golden finish. Gathering these essentials is all you need to start your baking adventure on the right foot.
- Cream cheese (2 pounds, softened): The star of the dish, cream cheese gives the cheesecake its signature creamy texture and tangy flavor.
- Granulated sugar (1 1/4 cups): Adds the perfect sweetness and helps with the beautiful caramelized top.
- Vanilla extract (1 teaspoon): Brings a fragrant warmth that complements the rich cream cheese perfectly.
- Salt (1/4 teaspoon): Balances the sweetness to enhance every bite.
- Large eggs (6): Provide structure and richness, helping the cheesecake set just right.
- Heavy cream (1 cup): Boosts the creaminess, giving the cheesecake that dreamy, smooth mouthfeel.
- All-purpose flour (1/4 cup): Adds just enough body to hold the cheesecake together without compromising softness.
How to Make Creamy Burnt Basque Cheesecake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 400°F (200°C). This high heat is key to creating that signature burnt top. Next, line a 9-inch springform pan with parchment paper, letting it extend over the edges. This prevents sticking and helps you lift the cheesecake out easily after baking.
Step 2: Beat the Cream Cheese Until Smooth
In a large mixing bowl, beat the softened cream cheese until it’s perfectly smooth and creamy. This step is crucial to avoid lumps and get that silky texture in every slice.
Step 3: Add Sugar, Vanilla, and Salt
Mix in the sugar, vanilla extract, and salt thoroughly with the cream cheese. This combination bathes the cheesecake in sweet, aromatic flavor, while the salt heightens the overall taste.
Step 4: Incorporate Eggs One at a Time
Add the eggs, one by one, beating well after each addition. This slow incorporation ensures a uniform, airy batter without overmixing, which could toughen the cheesecake.
Step 5: Blend in Heavy Cream and Flour
Stir in the heavy cream and flour until just combined. The cream adds that luscious richness, and the flour gives structure, making each slice hold together beautifully even while remaining incredibly soft.
Step 6: Pour and Bake
Pour your silky batter into the parchment-lined pan. Place it in the oven and bake for 50 to 60 minutes until the surface turns a deep golden brown and the center still jiggles slightly—this is the hallmark of a perfect Basque cheesecake.
Step 7: Cool and Chill
Once out of the oven, allow the cheesecake to cool lightly at room temperature before transferring it to the refrigerator. Chill for at least four hours, preferably overnight. This resting time lets the flavors develop and the texture set to that famously creamy perfection.
Step 8: Slice and Serve
Carefully remove the cheesecake from the springform pan, slice it up, and get ready to enjoy every rich, velvety bite.
How to Serve Creamy Burnt Basque Cheesecake Recipe
Garnishes
While this cheesecake truly shines on its own, a sprinkle of powdered sugar or a few fresh berries can add a delightful pop of color and a hint of freshness. For a touch of decadence, drizzle caramel or honey over each slice.
Side Dishes
A scoop of vanilla bean ice cream or a dollop of lightly whipped cream pairs wonderfully, creating a lovely contrast between cold and warm, creamy and airy textures. Fresh fruit compotes, particularly berry or fig, also complement the cheesecake’s rich flavor.
Creative Ways to Present
Serve this cheesecake on a rustic wooden platter to match its charmingly imperfect top or on elegant white plates to highlight its golden hues. You can even dust it with cinnamon or nutmeg for a subtle spice twist that’s perfect during cooler months.
Make Ahead and Storage
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. Keeping it chilled retains that creamy texture and stops the cheesecake from drying out.
Freezing
This cheesecake freezes beautifully when wrapped tightly in plastic wrap and then in foil—perfect for making ahead. Thaw overnight in the refrigerator before serving to maintain the luscious creaminess.
Reheating
Unlike some cheesecakes, the Creamy Burnt Basque Cheesecake Recipe is best enjoyed cold or at room temperature. If you prefer it slightly warm, leave it out for 15 to 20 minutes rather than using a microwave, which may alter its texture.
FAQs
What makes this cheesecake “burnt” Basque style?
The “burnt” part comes from baking the cheesecake at a high temperature to caramelize the top, giving it a deeply golden to almost blackened appearance which adds smoky, complex flavor while the inside remains creamy.
Can I use low-fat cream cheese or substitute dairy?
For the authentic creamy texture and flavor, full-fat cream cheese is best. Low-fat or non-dairy substitutes may alter the richness and consistency, but if necessary, make sure they are softened and very creamy before use.
Why is the center of the cheesecake jiggly when it’s done?
The slightly jiggly center ensures the cheesecake will set perfectly once cooled and chilled. This characteristic prevents it from being overbaked and retains that signature creamy texture inside.
Do I need a water bath for this cheesecake?
No water bath is needed. The high oven temperature creates the burnt exterior and creamy center naturally, making this a fuss-free dessert to bake.
Can I make this cheesecake in a different sized pan?
Using a 9-inch springform pan is ideal for the right thickness and baking time. If you adjust pan size, keep in mind the batter depth will change and adjust baking time accordingly to avoid over or under baking.
Final Thoughts
This Creamy Burnt Basque Cheesecake Recipe is a true winner for anyone who loves the contrast of a caramelized crust with an irresistibly soft and creamy inside. It’s easy to make, stunning to serve, and perfect for those moments when you want to impress without stress. You really can’t go wrong with this dessert, so go ahead and give it a try—you might just fall in love like I did.
Print
Creamy Burnt Basque Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 20 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Description
This Creamy Burnt Basque Cheesecake is a rich and luscious dessert characterized by its deeply caramelized top and smooth, creamy interior. The cheesecake is baked at a high temperature to achieve its signature burnt exterior while maintaining a delightful custard-like center, making it a decadent treat perfect for any occasion.
Ingredients
Cheesecake Ingredients
- 2 pounds cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 large eggs
- 1 cup heavy cream
- 1/4 cup all-purpose flour
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the cheesecake.
- Prepare the Pan: Line a 9-inch springform pan with parchment paper, allowing the paper to hang over the edges to facilitate easy removal after baking.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, which ensures a smooth batter.
- Add Sugar, Vanilla, and Salt: Incorporate the granulated sugar, vanilla extract, and salt into the cream cheese mixture and mix until fully combined.
- Add Eggs: Add the eggs one at a time to the mixture, beating well after each addition to maintain a smooth texture.
- Mix in Cream and Flour: Stir in the heavy cream and all-purpose flour until the batter is smooth and uniform in consistency.
- Pour Batter into Pan: Pour the prepared batter evenly into the lined springform pan.
- Bake: Bake the cheesecake for 50-60 minutes or until the top is deeply golden brown and the center remains slightly jiggly to the touch.
- Cool and Refrigerate: Remove the cheesecake from the oven and let it cool slightly at room temperature before refrigerating it for at least 4 hours or overnight to set.
- Serve: Carefully remove the cheesecake from the springform pan using the parchment paper edges, slice, and serve chilled.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the batter.
- Do not overbake; the center should be just slightly jiggly to achieve the perfect creamy texture.
- Refrigerating overnight enhances the flavor and texture.
- If desired, garnish with fresh berries or a dusting of powdered sugar before serving.
- Use full-fat cream cheese and heavy cream for the best creamy consistency.
