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If you’re craving a dessert that feels both luxurious and effortlessly rustic, the Creamy Burnt Basque Cheesecake Recipe is your new best friend in the kitchen. This cheesecake captivates with its deeply caramelized, golden-brown top that contrasts beautifully against a rich, velvety interior that practically melts in your mouth. It’s a deceptively simple dessert that brings together just a handful of everyday ingredients, yet delivers a magnificent wow factor that’s perfect for impressing guests or treating yourself any day of the week.
Ingredients You’ll Need
Every ingredient in this Creamy Burnt Basque Cheesecake Recipe plays a vital role in crafting its signature creamy texture and complex flavor layers. You’ll find these staples easy to source, but once combined, they create magic in the oven.
- Cream cheese: Using 2 pounds of softened cream cheese forms the rich, silky base of the cheesecake.
- Granulated sugar: 1 1/4 cups sweeten the batter while helping to develop that beautiful caramelized crust.
- Vanilla extract: 1 teaspoon adds a fragrant warmth that enhances the cream cheese flavor.
- Salt: Just 1/4 teaspoon to balance the sweetness and deepen the overall taste.
- Large eggs: 6 eggs create structure and contribute to the light, custardy interior.
- Heavy cream: 1 cup enriches the batter, ensuring the cheesecake stays luscious and smooth.
- All-purpose flour: 1/4 cup lightly stabilizes the mixture without weighing it down.
How to Make Creamy Burnt Basque Cheesecake Recipe
Step 1: Prepare Your Equipment and Oven
Begin by preheating your oven to a high temperature of 400°F (200°C). This intense heat is key to achieving the iconic burnt top. Then, line a 9-inch springform pan with parchment paper, allowing enough to hang over the edges for easy removal later on.
Step 2: Beat the Cream Cheese
In a large bowl, beat the softened cream cheese until it’s smooth and creamy. This step sets the stage for an ultra-silky texture, so take your time to avoid lumps.
Step 3: Combine Sugar, Vanilla, and Salt
Add the granulated sugar, vanilla extract, and salt to the cream cheese. Mix thoroughly until everything is well incorporated, creating a perfectly sweet and balanced base.
Step 4: Add Eggs One at a Time
Incorporate the eggs slowly, adding them one by one and mixing well after each addition. This technique ensures the batter stays smooth and well aerated without curdling.
Step 5: Stir in Heavy Cream and Flour
Gently fold in the heavy cream and all-purpose flour. These ingredients boost creaminess and give the cheesecake just enough structure to hold its shape while remaining decadently soft.
Step 6: Bake to Perfection
Pour the completed batter into your prepared pan and place it in the oven. Bake for 50 to 60 minutes until the top is deeply golden brown and the center jiggles slightly when shaken. That characteristic wobble means it’s perfectly creamy inside.
Step 7: Cool and Chill
Once baked, allow the cheesecake to cool briefly at room temperature to prevent cracking. Then refrigerate it for at least 4 hours or, even better, overnight. This chilling step allows the flavors to meld and the texture to set beautifully.
Step 8: Serve and Enjoy
Release the cheesecake from the springform pan using the parchment paper edges, slice it up, and prepare for compliments. Each slice offers a heavenly contrast between the smoky, caramelized top and the tender, creamy center.
How to Serve Creamy Burnt Basque Cheesecake Recipe
Garnishes
Keep garnishes simple to highlight the cheesecake’s rich flavor. A sprinkle of flaky sea salt, a handful of fresh berries, or a drizzle of honey complements the custard’s natural sweetness without overpowering it.
Side Dishes
This cheesecake pairs wonderfully with a cup of robust coffee or a glass of lightly sweet dessert wine, both of which balance its dense creaminess. Fresh fruit or a bright citrus compote can brighten the palate between bites.
Creative Ways to Present
For a special occasion, dust the top with cocoa powder or cinnamon, or serve individual portions in clear glass cups layered with berry compote. This adds a visual flair and a delightful textural contrast to each bite of the Creamy Burnt Basque Cheesecake Recipe.
Make Ahead and Storage
Storing Leftovers
Store any leftover cheesecake covered tightly in the refrigerator. It will keep well for up to 4 days, maintaining its luscious texture and flavor without drying out.
Freezing
If you want to keep your cheesecake longer, wrap it snugly in plastic wrap and aluminum foil, then freeze for up to 2 months. Thaw it overnight in the fridge before serving to preserve its creamy consistency.
Reheating
The beauty of this cheesecake is it’s best enjoyed chilled, so reheating is generally unnecessary. However, if you prefer a slightly softer texture, let slices sit at room temperature for 20 minutes before serving.
FAQs
What makes the Basque cheesecake ‘burnt’?
The “burnt” effect comes from baking at a high temperature, which caramelizes the top layer of the cheesecake. It creates a deeply golden, almost charred crust that adds complexity and contrasts with the creamy interior.
Can I use a regular cake pan instead of a springform pan?
While you can, a springform pan with parchment paper makes removing the cheesecake easier and helps maintain its delicate shape. Without it, the cheesecake may be harder to lift out cleanly.
Why is my cheesecake cracking?
Cracking often happens when the cheesecake cools too quickly or if it’s overbaked. Letting it cool slowly at room temperature before chilling can help avoid cracks, and baking just until the center jiggles maintains moisture.
Can I add flavors or toppings to this cheesecake?
Absolutely! While the classic Creamy Burnt Basque Cheesecake Recipe shines on its own, you can experiment with citrus zest, espresso powder, or fruit toppings to customize it to your preference.
How thick should the parchment paper be in the pan?
Use sturdy parchment paper thick enough to support the batter without tearing. The parchment should extend well beyond the edge of the pan to help you lift the finished cheesecake out easily.
Final Thoughts
There’s nothing quite like the joy of slicing into a Creamy Burnt Basque Cheesecake Recipe that you made yourself. It’s the perfect blend of simple ingredients, minimal fuss, and irresistible flavor that invites repeated baking. I promise, once you try this, it will quickly become a cherished favorite to share with loved ones or enjoy on your own cozy evenings.
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Creamy Burnt Basque Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes + 4 hours chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Description
This Creamy Burnt Basque Cheesecake is a luscious dessert featuring a deeply caramelized top with a creamy, custard-like center. Originating from Spain’s Basque region, this cheesecake offers a unique flavor profile with a slightly burnt, bittersweet crust and a silky texture inside. It’s simple to make and perfect for impressing guests or indulging in a rich, comforting treat.
Ingredients
Cheesecake Batter
- 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 and Prepare Pan: Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, ensuring the paper extends over the edges to help lift the cheesecake out later.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer or stand mixer.
- Add Sugar, Vanilla, and Salt: Incorporate the granulated sugar, vanilla extract, and salt into the cream cheese mixture, mixing until fully combined and smooth.
- Add Eggs Gradually: Add the eggs one at a time, beating well after each addition to maintain a smooth texture in the batter.
- Incorporate Cream and Flour: Stir in the heavy cream and sifted flour until the batter is smooth and homogenous, taking care not to overmix.
- Pour and Bake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 50-60 minutes or until the top is deeply golden brown and the center remains slightly jiggly.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool slightly at room temperature. Then refrigerate uncovered for at least 4 hours or preferably overnight to set properly.
- Serve: Once chilled, remove the cheesecake from the springform pan using the parchment paper overhang. Slice and serve chilled for the best creamy texture and flavor experience.
Notes
- Ensure cream cheese is softened to room temperature for easy mixing without lumps.
- The burnt top is intentional and adds a signature bittersweet flavor; do not worry if it looks darker than a typical cheesecake.
- Using a springform pan with parchment paper helps in easy removal without damaging the cheesecake.
- Refrigerate the cheesecake for several hours to fully set the creamy interior before slicing.
- You can customize the flavor by adding citrus zest or a splash of liqueur if desired.
