Basque Burnt Cheesecake Recipe (Super Creamy & Easy)

Introduction to Basque Burnt Cheesecake

What is Basque Burnt Cheesecake?

Basque Burnt Cheesecake is a delightful, rustic dessert known for its creamy, custard-like interior and slightly caramelized, burnt exterior. Unlike traditional cheesecakes, this one is baked at a high temperature to achieve its distinctive look and flavor. It’s a dessert that beautifully balances the creamy sweetness of the cheese with the rich, almost bitter notes of the burnt top.

History and Origin of Basque Burnt Cheesecake

The origins of Basque Burnt Cheesecake can be traced back to San Sebastián in the Basque Country of Spain. It was first created in the early 1990s by Santiago Rivera, the owner of the renowned La Viña Restaurant. Rivera’s aim was to craft a cheesecake that was both simple to make and irresistibly delicious. Today, the recipe has become famous worldwide, with many chefs and home bakers attempting to recreate this iconic dessert.

Why Basque Burnt Cheesecake is Unique and Popular?

Basque Burnt Cheesecake stands out due to its unconventional baking method and the resulting textures. The high baking temperature causes the outside to caramelize quickly, creating a burnt appearance while keeping the inside soft and gooey. This contrast in textures—crisp on the outside and velvety on the inside—makes it a crowd-pleaser. Additionally, its forgiving recipe allows for variations and improvisation, making it a favorite among both novice and experienced bakers.

Ingredients Needed for Basque Burnt Cheesecake

List of Ingredients

Here’s a list of the essential ingredients you’ll need, along with their measurements and macro nutritional information:

1. Cream Cheese – 600g
   • Macros (per 100g): 350 Calories, 4g Protein, 6g Carbs, 34g Fat
2. Heavy Cream – 300ml
   • Macros (per 100ml): 340 Calories, 2g Protein, 3g Carbs, 36g Fat
3. Granulated Sugar – 200g
   • Macros (per 100g): 400 Calories, 0g Protein, 100g Carbs, 0g Fat
4. Eggs – 4 large (approx. 200g)
   • Macros (per egg, approx. 50g): 70 Calories, 6g Protein, 1g Carbs, 5g Fat
5. All-Purpose Flour – 25g
   • Macros (per 100g): 364 Calories, 10g Protein, 76g Carbs, 1g Fat
6. Vanilla Extract – 1 tsp (approx. 5ml)
   • Macros (per 5ml): 12 Calories, 0g Protein, 0g Carbs, 0g Fat
7. Salt – 1/4 tsp (approx. 1.5g)
   • Macros (per 1.5g): 0 Calories, 0g Protein, 0g Carbs, 0g Fat

Importance of Using Quality Ingredients

Using high-quality ingredients is crucial in achieving the best results for your Basque Burnt Cheesecake. Fresh, full-fat cream cheese will provide a rich, smooth texture, while using fresh eggs will ensure a custard-like consistency. Opt for high-quality heavy cream and real vanilla extract to enhance the flavor of your cheesecake.

Substitutions and Variations

• Cream Cheese: You can substitute with mascarpone for a lighter texture, but it will alter the taste slightly.
• Heavy Cream: Half-and-half can be used for a lower fat option, but it may affect the creaminess.
• Sugar: For a slightly different flavor profile, you can use brown sugar instead of granulated sugar.
• Flour: If you prefer a gluten-free version, you can use cornstarch or almond flour as a substitute.

Step-by-Step Guide to Making Basque Burnt Cheesecake

Preparing the Ingredients

1. Bring Ingredients to Room Temperature: For a smooth and even mixture, ensure the cream cheese, eggs, and heavy cream are at room temperature.
2. Preheat the Oven: Preheat your oven to 200°C (400°F) to ensure it’s hot enough to achieve that iconic burnt top.
3. Prepare the Baking Pan: Line a 9-inch springform pan with parchment paper, allowing the paper to extend 2-3 inches above the rim. This helps contain the cheesecake as it rises during baking.

Mixing and Baking Instructions

1. Beat the Cream Cheese and Sugar: In a large mixing bowl, beat 600g of cream cheese and 200g of granulated sugar with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
2. Add the Eggs: Add the 4 large eggs one at a time, beating well after each addition to ensure a smooth consistency.
3. Incorporate the Heavy Cream and Vanilla: Gradually add 300ml of heavy cream and 1 tsp of vanilla extract, continuing to beat until fully combined.
4. Sift in the Flour: Sift 25g of all-purpose flour over the mixture and fold it in with a spatula until no lumps remain.
5. Pour the Batter into the Pan: Pour the batter into the prepared springform pan, smoothing the top with a spatula.
6. Bake the Cheesecake: Place the pan in the preheated oven and bake for 50-60 minutes, or until the top is deeply golden brown and the center is still slightly jiggly. The high temperature will give the cheesecake its characteristic burnt appearance.

Tips for Achieving the Perfect Burnt Top

1. Monitor the Baking Time: Keep a close eye on the cheesecake during the last 10-15 minutes of baking to prevent it from over-browning.
2. Adjust Oven Racks: Place the oven rack in the middle or lower third of the oven to ensure even baking.
3. Use an Oven Thermometer: If possible, use an oven thermometer to check for accuracy and avoid temperature fluctuations.
4. Cooling the Cheesecake: Once baked, allow the cheesecake to cool completely in the pan on a wire rack. The cheesecake will set as it cools, making it easier to slice and serve.

Serving and Storing Basque Burnt Cheesecake

How to Serve for Best Flavor

• Optimal Temperature: For the best flavor and texture, serve the Basque Burnt Cheesecake at room temperature. Take it out of the refrigerator about 30 minutes before serving to let it soften slightly.
• Slicing Tips: Use a sharp knife dipped in hot water to make clean slices. Wipe the knife between cuts to maintain the presentation.
• Presentation: Serve the cheesecake on a beautiful dessert plate. You can garnish it with a dusting of powdered sugar, fresh berries, or a drizzle of caramel sauce for an added touch of elegance.

Pairing Suggestions (Beverages, Toppings)

• Beverages: Pair the cheesecake with a cup of rich espresso, a glass of dessert wine like Moscato or Port, or even a soothing cup of tea to complement the creamy texture and burnt flavor.
• Toppings: While the cheesecake is delightful on its own, you can enhance it with various toppings:
  • Fruit Compote: A spoonful of fruit compote (such as raspberry, strawberry, or blueberry) adds a fresh, tangy contrast.
  • Whipped Cream: Lightly sweetened whipped cream provides an airy counterpoint to the dense cheesecake.
  • Chocolate Ganache: For chocolate lovers, a drizzle of dark chocolate ganache elevates the dessert to new heights.

Storage Tips and Shelf Life

• Refrigeration: Basque Burnt Cheesecake should be stored in the refrigerator. Cover it with plastic wrap or place it in an airtight container to prevent it from drying out and absorbing other flavors.
• Shelf Life: The cheesecake can be stored in the refrigerator for up to 5 days. However, it’s best enjoyed within the first 2-3 days for maximum freshness and flavor.
• Freezing: If you need to store the cheesecake for a longer period, you can freeze it. Wrap the entire cheesecake or individual slices tightly in plastic wrap, followed by a layer of aluminum foil. Place the wrapped cheesecake in a freezer-safe container or bag. It can be frozen for up to 2 months. To thaw, transfer it to the refrigerator and let it defrost overnight.

FAQs and Troubleshooting Common Issues

Common Questions About Basque Burnt Cheesecake

1. Why is my cheesecake too runny?
   • Solution: If your cheesecake is too runny, it may not have been baked long enough. Ensure you’re baking at the correct temperature (200°C or 400°F) and for the full 50-60 minutes. The center should still be slightly jiggly when you remove it from the oven, but it will set as it cools.
2. Can I make this cheesecake without a springform pan?
   • Solution: Yes, you can use a regular cake pan lined with parchment paper, ensuring the paper extends above the sides of the pan. This will help lift the cheesecake out once it’s cooled.
3. Can I use low-fat cream cheese?
   • Solution: While you can use low-fat cream cheese, it will affect the texture and richness of the cheesecake. For the best results, stick with full-fat cream cheese.
4. How do I prevent my cheesecake from cracking?
   • Solution: Cracking isn’t usually an issue with Basque Burnt Cheesecake due to its high baking temperature and rustic appearance. However, ensuring your ingredients are at room temperature and not over-mixing the batter can help prevent any potential cracking.
5. Can I freeze the cheesecake?
   • Solution: Yes, you can freeze Basque Burnt Cheesecake. Wrap it tightly in plastic wrap and aluminum foil, then place it in a freezer-safe container. Thaw it in the refrigerator overnight before serving.

Troubleshooting Baking Issues

1. Cheesecake is too brown on top but undercooked inside
   • Solution: If the top is browning too quickly while the inside remains undercooked, cover the top loosely with aluminum foil and continue baking. This will allow the center to cook without over-browning the top.
2. Cheesecake is too dense or rubbery
   • Solution: Over-beating the batter can incorporate too much air, leading to a dense texture. Mix just until the ingredients are combined for a smoother, creamier consistency. Also, avoid over-baking as it can make the cheesecake rubbery.
3. Cheesecake sticks to the parchment paper
   • Solution: Ensure you’re using enough parchment paper and that it extends well above the rim of the pan. Greasing the parchment lightly with butter or cooking spray can also help prevent sticking.
4. Uneven texture or lumps in the cheesecake
   • Solution: Make sure all ingredients, especially the cream cheese, are at room temperature before mixing. This helps achieve a smooth batter. If lumps persist, you can strain the batter through a fine-mesh sieve before pouring it into the pan.
5. Cheesecake has a burnt or bitter taste
   • Solution: While the cheesecake is supposed to have a burnt top, it should not taste bitter. Ensure you’re baking at the correct temperature and time. If it tastes too bitter, try reducing the baking time slightly and closely monitor the cheesecake in the final minutes.

Conclusion

In this blog post, we’ve explored the delightful world of Basque Burnt Cheesecake. We started by understanding what makes this cheesecake unique and traced its origins back to La Viña Restaurant in San Sebastián, Spain. We then delved into the essential ingredients, providing measurements and macros to help you prepare this creamy dessert. Our step-by-step guide offered clear instructions and valuable tips to ensure your cheesecake turns out perfectly. We also covered the best ways to serve and store it to maintain its fresh, rich flavor. Finally, we addressed common FAQs and troubleshooting tips to help you overcome any baking challenges.

Now that you have all the information you need, it’s time to roll up your sleeves and give this recipe a try! Basque Burnt Cheesecake is a forgiving and rewarding dessert that even novice bakers can master. The end result is a stunning, delicious cheesecake that will impress your family and friends. Don’t be afraid to experiment with variations and make the recipe your own.

We’d love to hear about your baking adventures! Have you tried making Basque Burnt Cheesecake? How did it turn out? Do you have any tips or variations to share? Feel free to leave a comment below with your experiences and any questions you might have. Sharing your journey not only helps others but also creates a wonderful community of passionate bakers.

Happy baking, and enjoy every bite of your creamy, caramelized Basque Burnt Cheesecake!

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