Basque cheesecake, also known as burnt cheesecake, is a creamy, crustless dessert with a deeply caramelized top and a lusciously smooth interior. Originating from the Basque region of Spain, it works so well because it combines simplicity with bold flavors and a unique texture that’s both rich and light. This 8 inch recipe is perfect for home bakers looking to recreate this trendy dessert with minimal fuss.
Ingredients
- 16 oz (450 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 3 large eggs, at room temperature
- 1 1/4 cups (300 ml) heavy cream, at room temperature
- 2 tablespoons (15 g) all-purpose flour
- 1/2 teaspoon pure vanilla extract (optional)
- 1/4 teaspoon fine salt
- Butter or non-stick spray, for greasing the pan
- 1 sheet parchment paper, cut to fit an 8 inch round springform pan
Instructions
- Preheat your oven to 400°F (205°C). Position a rack in the middle of the oven. Line an 8 inch (20 cm) springform pan with parchment paper, ensuring the paper extends about 2 inches above the rim to allow for rising and browning. Grease the pan lightly before lining.
- Beat the cream cheese and sugar. In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese and sugar until smooth and creamy, about 2-3 minutes. Make sure there are no lumps for the smoothest texture.
- Add the eggs one at a time. Crack in the eggs, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed to ensure an even mix.
- Incorporate the heavy cream, flour, vanilla, and salt. Pour in the heavy cream, then sift in the flour to avoid lumps. Add the vanilla extract and salt. Beat the mixture on low speed just until smooth and combined. Avoid overmixing, which can introduce too much air.
- Pour the batter into the prepared pan. The batter will be quite loose and liquidy. Tap the pan gently on the counter to release any large air bubbles.
- Bake the cheesecake. Place the pan in the oven and bake for 50-60 minutes. The top should be deeply golden brown, almost burnt in spots, and the edges will puff up and set while the center remains slightly jiggly.
- Cool completely. Remove from the oven and allow the cheesecake to cool in the pan for at least 2 hours at room temperature. The cheesecake will deflate slightly and set as it cools. For best results, refrigerate for at least 4 hours or overnight before serving.
- Remove from pan and serve. Carefully peel away the parchment paper and slice with a warm, dry knife for clean cuts. Serve chilled or at room temperature.
Tips
- Use full-fat cream cheese and heavy cream. This ensures the rich, creamy texture Basque cheesecake is known for. Low-fat substitutes will result in a less smooth and less flavorful dessert.
- Do not overmix the batter. Overbeating incorporates too much air, which can cause cracks or an uneven texture. Mix just until smooth.
- Line the pan with parchment paper that extends well above the rim. The cheesecake rises quite a bit during baking, and the paper prevents it from spilling over and also helps achieve the signature burnt edges.
- Store leftovers in an airtight container in the refrigerator. Basque cheesecake keeps well for up to 4 days, but avoid freezing as it can alter the creamy texture.
Serving Suggestions
Basque cheesecake is delicious on its own thanks to its rich flavor, but you can elevate it with fresh berries like raspberries or strawberries to add a bright, tart contrast. A drizzle of honey or a sprinkle of powdered sugar can also complement the caramelized top. For a decadent touch, serve with a dollop of lightly whipped cream or a spoonful of fruit compote. It pairs beautifully with a cup of espresso or black tea.
Variations
While the classic Basque cheesecake is simple, you can experiment with subtle flavor additions. Try folding in a tablespoon of lemon zest or orange zest for a citrus note. For a mocha twist, add 1-2 teaspoons of instant espresso powder dissolved in the cream before mixing. Some bakers like to swirl in a bit of salted caramel or raspberry jam before baking for a marbled effect. Just keep in mind that the hallmark is the burnt top and creamy interior, so avoid heavy mix-ins that might interfere with the texture.
Storage and Reheating
Store Basque cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator for up to 4 days. Because it is a custard-style cheesecake without a crust, it’s best eaten within this time frame to enjoy the optimal creamy texture. Avoid freezing if possible, as the texture may become grainy or watery after thawing.
If you’d like to serve it slightly warm, remove the desired slice from the fridge and let it sit at room temperature for 20-30 minutes before eating. You can also warm a slice gently in the microwave for 10-15 seconds, but be careful not to overheat or it will lose its creamy consistency.
Frequently Asked Questions
What makes Basque cheesecake different from regular cheesecake?
Basque cheesecake is crustless and baked at a higher temperature, which creates a deeply caramelized, almost burnt top and edges. The interior remains creamy and custardy, unlike traditional cheesecakes which usually have a firm texture and a crust.
Can I use a regular cake pan instead of a springform pan?
Yes, but a springform pan is recommended because it allows for easier removal without damaging the delicate cake. If using a regular pan, line it well with parchment paper and be very careful when unmolding.
Why does the cheesecake crack sometimes?
Cracking can happen if the batter is overmixed, too much air is incorporated, or if the oven temperature is inconsistent. The Basque cheesecake often cracks slightly, but this is normal and adds to its rustic charm.
Is it necessary to let the cheesecake cool before refrigerating?
Yes, letting it cool completely at room temperature prevents condensation and sogginess. Rapid cooling can cause texture issues, so patience is key.
Can I prepare the batter ahead of time?
You can prepare the batter and store it covered in the refrigerator for up to 24 hours before baking. Let it come to room temperature and give it a gentle stir before pouring into the pan.
What if my cheesecake isn’t browned enough?
If the top isn’t sufficiently browned, you can place it under a broiler for 1-2 minutes, watching carefully to avoid burning. Alternatively, increase the oven temperature slightly next time or bake a few minutes longer.
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