There is something utterly magical about the Creamy Burnt Basque Cheesecake Recipe that captures hearts and taste buds in the first bite. With its irresistibly smooth, custardy interior wrapped in a uniquely caramelized, deeply golden-brown crust, this cheesecake offers a delightful contrast of textures and flavors that feels both sophisticated and comfortingly simple. It’s a dessert that feels like a warm hug, perfect for sharing with friends or savoring on your own, and once you try it, you’ll be hooked on its creamy richness and subtly burnt top that tells a story of pure indulgence.
Ingredients You’ll Need
Getting started on this beloved cheesecake is easy because it relies on a handful of staple ingredients that work in perfect harmony. Each element plays a crucial role—cream cheese brings luscious creaminess, eggs lend structure without heaviness, sugar sweetens gently, and the burnt top forms the signature flavor and color contrast.
- Cream cheese (2 pounds): Use full-fat, softened cream cheese for the smoothest, richest texture.
- Granulated sugar (1 1/4 cups): Balances the tang of the cream cheese and helps the crust caramelize beautifully.
- Vanilla extract (1 teaspoon): Adds depth and a subtle sweetness that enhances every bite.
- Salt (1/4 teaspoon): A pinch to elevate all the flavors and keep the sweetness in check.
- Large eggs (6): They bind everything together and create that silky, custard-like center.
- Heavy cream (1 cup): Boosts the richness and contributes to that melt-in-your-mouth feel.
- All-purpose flour (1/4 cup): Adds just enough structure for slicing without compromising creaminess.
How to Make Creamy Burnt Basque Cheesecake Recipe
Step 1: Prep Your Oven and Pan
Start by preheating your oven to 400°F (200°C), which is key for achieving that signature charred top. Line a 9-inch springform pan generously with parchment paper, making sure the paper extends beyond the edges to help with easy removal and to catch any batter that might bubble up during baking.
Step 2: Beat the Cream Cheese Until Smooth
In a large bowl, whip the softened cream cheese until it’s silky and free of lumps. This step is critical because a smooth base ensures that glorious creamy texture we all love in the finished cheesecake.
Step 3: Combine Sugar, Vanilla, and Salt
Add the sugar, vanilla extract, and salt to the cream cheese and continue mixing until everything is fully combined and velvety. This blend not only sweetens but starts building the deep, complex flavor profile.
Step 4: Incorporate the Eggs One at a Time
Slowly mix in the eggs one by one. Adding them gradually helps maintain a smooth batter without overmixing, which keeps the cheesecake tender and prevents cracking.
Step 5: Stir in Heavy Cream and Flour
Gently fold in the heavy cream and flour until the batter is homogenous and luscious. The cream heightens the richness, while the flour provides subtle firmness so the cheesecake can hold its shape perfectly.
Step 6: Bake to Perfection
Pour the batter into your prepared pan and slide it into the oven. Bake for 50 to 60 minutes until the top is a deep golden-brown and the center still has a slight jiggle. This jiggle is your sign that the cheesecake’s interior will be delightfully creamy once chilled.
Step 7: Cool and Chill
Once out of the oven, allow the cheesecake to cool slightly at room temperature before placing it in the fridge to chill for at least 4 hours or even overnight. This resting time lets the flavors meld and texture set to that perfect silky firmness.
Step 8: Unmold and Slice
Carefully remove the parchment paper and springform pan, then slice your masterpiece into generous servings. The contrast between the burnt exterior and custardy interior is stunning and irresistible.
How to Serve Creamy Burnt Basque Cheesecake Recipe
Garnishes
While the creamy burnt Basque cheesecake is stunning on its own, simple garnishes like fresh berries, a drizzle of honey, or a sprinkle of powdered sugar can amplify both its look and taste. Adding a few mint leaves or a dollop of lightly whipped cream can elevate the presentation without overshadowing the star’s rich character.
Side Dishes
This cheesecake pairs beautifully with light accompaniments such as a tangy berry compote, a scoop of vanilla bean ice cream, or even a cup of strong black coffee. These sides complement the creamy cheesecake’s richness by adding brightness and contrast.
Creative Ways to Present
For a fun twist, serve your Creamy Burnt Basque Cheesecake Recipe in mini springform pans for individual portions at gatherings, or top slices with edible flowers for a beautiful, unexpected touch. Wrapping slices in parchment and tying with twine makes a charming homemade gift too.
Make Ahead and Storage
Storing Leftovers
Wrap leftover cheesecake tightly with plastic wrap or store in an airtight container to keep it fresh for up to 4 days in the fridge. Proper storage preserves the creamy texture and prevents the burnt top from becoming soggy.
Freezing
This cheesecake freezes wonderfully. Slice it beforehand, wrap each piece individually in plastic wrap and foil, then freeze. When you’re ready, simply thaw in the fridge overnight for a quick, delicious dessert anytime.
Reheating
Because it’s best served chilled, reheating is not recommended. Instead, let frozen slices thaw naturally so the creamy texture remains intact, giving every bite that coveted silky, soft mouthfeel.
FAQs
What makes the burnt top on Basque cheesecake?
The top browns and caramelizes because of the high oven temperature and sugar content, creating that signature burnt crust that contrasts perfectly with the creamy inside.
Can I use a regular cake pan instead of a springform pan?
While you can use a regular pan, a springform pan is highly recommended for easy removal without disturbing the cheesecake’s delicate edges and texture.
Why does the cheesecake need to be jiggly when I take it out of the oven?
The center should still jiggle slightly because the residual heat will continue cooking it as it cools, ensuring a moist and creamy interior that sets perfectly in the fridge.
Can I substitute heavy cream with something lighter?
For best results, stick with heavy cream since it contributes to the richness and silky texture. Lighter substitutes may alter the final outcome, making it less creamy.
How long should I chill the cheesecake before serving?
Chilling for at least 4 hours is essential for the flavors to meld and texture to set firmly, but overnight chilling yields even better depth and creaminess.
Final Thoughts
If you’ve never experienced the sheer joy of this Creamy Burnt Basque Cheesecake Recipe, now is the perfect time to dive in. Its elegant simplicity combined with bold, rich flavors makes it an unforgettable dessert that’s sure to become a cherished classic in your home. Trust me, once you make it, it will be your go-to cheesecake for every special occasion and cozy night in.
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Creamy Burnt Basque Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes plus chilling time
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Description
This Creamy Burnt Basque Cheesecake features a deeply caramelized top with a lusciously smooth and creamy center. Baked at high heat to achieve its signature burnt crust, this Spanish-inspired dessert is rich, flavorful, and indulgently creamy, perfect for cheesecake lovers looking for a unique twist.
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 Oven: Preheat your oven to 400°F (200°C) to prepare for baking the cheesecake at a high temperature for the characteristic burnt top.
- Prepare Pan: Line a 9-inch springform pan with parchment paper, ensuring the paper extends beyond the edges to make removing the cheesecake easier after baking.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it is completely smooth and without lumps, ensuring a creamy texture for the cheesecake.
- Add Sugar and Flavorings: Add the granulated sugar, vanilla extract, and salt to the cream cheese. Mix well until all ingredients are thoroughly combined and the mixture is smooth.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them and maintain a smooth batter.
- Mix in Cream and Flour: Stir in the heavy cream and all-purpose flour; continue mixing until the batter is smooth and homogeneous with no flour pockets.
- Pour Batter: Pour the prepared batter into the lined springform pan, spreading evenly to the edges.
- Bake Cheesecake: Bake in the preheated oven for 50 to 60 minutes, or until the top is a deep golden brown with a burnt appearance and the center still jiggles slightly when shaken gently.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool slightly at room temperature. Then refrigerate for at least 4 hours or preferably overnight to set properly.
- Serve: Carefully remove the cheesecake from the springform pan using the parchment paper edges, slice, and serve chilled.
Notes
- Allow the cheesecake to fully chill to develop its creamy texture and clean slices.
- The slightly burnt top is essential for the classic Basque cheesecake flavor; don’t worry if it looks very dark.
- Line your pan generously to prevent sticking and aid in easy removal.
- The center should remain slightly jiggly when taken out of the oven; it will firm up as it cools.
- For best results, use full-fat cream cheese and heavy cream.
