Basque Burnt Cheesecake

Short Description

A Basque Burnt Cheesecake is a delectably creamy, caramel-topped dessert with a delectably dark, almost burnt-looking crust. Its rich, custard-like interior is contrasted by a slightly burnt outer layer, creating a dramatic appearance that belies its simple preparation. The lack of crust and minimalist method make it both elegant and approachable.

Why You’ll Love This Recipe

• Effortless yet impressive: Simply combine ingredients and bake at high heat—no water bath or crust required.

• Ultra‑creamy texture: The interior is silky and indulgent, with a perfectly gooey center.

• Beautiful presentation: The rustic burnt top offers visual drama that looks elegant without much fuss.

• Customizable: Easy to adapt—add lemon zest, vanilla, or different toppings to suit your taste.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Cream cheese

• Granulated sugar

• Eggs

• Heavy cream

• All‑purpose flour (optional, for a slightly firmer texture)

• Vanilla extract (optional)

• Salt (a pinch)

Directions

1. Prep: Preheat your oven to 200 °C (390 °F). Line a 9‑inch (23 cm) springform pan with parchment paper, ensuring the paper goes above the rim.

2. Beat the cream cheese: In a mixing bowl, beat the cream cheese until smooth and free of lumps.

3. Add sugar: Add the sugar and continue beating until pale and creamy.

4. Incorporate eggs: Add eggs one at a time, mixing well after each addition.

5. Add cream and optional ingredients: Pour in the heavy cream, vanilla, and a pinch of salt. If using, sift in the flour and mix until just combined—do not overmix.

6. Bake: Pour the batter into the prepared pan. Bake at high heat for 50–60 minutes or until the top is deeply golden‑brown and the center still jiggles slightly.

7. Cool: Let the cheesecake cool in the pan at room temperature. The top may crack—that’s part of its charm. After cooling, chill in the refrigerator for at least 4 hours (preferably overnight) before serving.

Servings and Timing

• Serves: 8–10 slices

• Preparation time: 15 minutes

• Baking time: 50–60 minutes

• Chilling time: minimum 4 hours (overnight recommended)

Variations

• Citrus twist: Add a teaspoon of lemon or orange zest for brightness.

• Almond flavor: Replace vanilla extract with almond extract, or stir in finely chopped toasted almonds.

• Chocolate swirl: Drop small spoonfuls of dark chocolate ganache on top before baking and swirl gently.

• Mini versions: Bake in small ramekins or muffin tins—reduce bake time to 30–40 minutes.

Storage / Reheating

• Storage: Keep refrigerated, covered, for up to 5 days. The cheesecake will continue to set and flavor deepens over time.

• Freezing: Wrap tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

• Reheating: For a slightly warm slice, reheat in a low oven (150 °C / 300 °F) for 5–10 minutes or microwave briefly (10–15 seconds), taking care not to overheat and lose that creamy interior.

FAQs

1. What makes it “burnt”?

The rustic top is achieved by baking at a high temperature, which caramelizes the sugars and cream, creating a deeply golden or slightly burnt appearance.

2. Can I use low‑fat cream cheese or cream?

For best texture and flavor, full‑fat cream cheese and heavy cream are recommended. Lower‑fat versions may result in a grainy or less creamy finish.

3. Do I have to use a springform pan?

A springform pan makes removal easier, but you can use a regular cake pan lined well with parchment that extends above the edges.

4. Why did my cheesecake crack?

Cracks on top are normal and part of the Basque Burnt Cheesecake’s charm. They result from the high‑heat bake and rapid setting of the surface.

5. Is flour necessary?

Flour is optional. It helps the cheesecake hold its shape better and slice more cleanly, but omitting it yields an even creamier center.

6. Can I make it gluten‑free?

Yes—just replace the all‑purpose flour with the same amount of gluten‑free flour (ensure it’s a 1:1 replacement). If not using flour, it’s naturally gluten‑free.

7. Can I bake it at a lower temperature?

You can, but you’ll lose the signature browned top. A lower temperature will result in a paler surface and possibly a denser texture.

8. Can I make it dairy‑free?

To try a dairy‑free version, use a plant‑based cream cheese and full‑fat coconut cream. The texture may vary slightly.

9. How do I store leftovers?

Store covered in the refrigerator; it stays creamy and delicious for up to 5 days. For longer storage, freeze as described above.

10. Can I prepare ahead and serve later?

Absolutely—a full rest in the refrigerator (or even overnight) before serving improves sliceability and flavor development.

Conclusion

This Basque Burnt Cheesecake is a deceptively simple dessert that delivers spectacular results. With a caramelized top, ultra‑creamy interior, and no fuss assembly, it’s perfect for both casual gatherings and elegant dinners. You’ll love how the burnt edges offset the custardy center to create a heavenly, visually stunning treat.