If you’re searching for a dessert that feels both indulgent and effortlessly elegant, look no further than this Creamy Burnt Basque Cheesecake Recipe. Its irresistibly smooth texture paired with a caramelized, slightly smoky crust makes it a standout treat that surprisingly requires only a handful of simple ingredients. Each bite offers a luscious creaminess contrasted by that signature burnt top, delivering a flavor profile that is both rich and perfectly balanced. Whether you’re making this for a special occasion or a cozy get-together, this cheesecake never fails to impress and delight.
Ingredients You’ll Need
This recipe relies on straightforward, classic ingredients that come together to create its signature luscious texture and deep flavor. Each element plays an essential role in both the taste and the beautiful presentation of the cheesecake.
- Cream cheese: The star of the show, softened to ensure a smooth, creamy batter.
- Granulated sugar: Sweetens and helps achieve the caramelized crust on top.
- Vanilla extract: Adds warm aromatic notes that elevate the cheesecake.
- Salt: Balances the sweetness and intensifies the flavors.
- Large eggs: Provide structure and richness, essential for that perfectly dense but tender texture.
- Heavy cream: Brings extra creaminess and silkiness to the filling.
- All-purpose flour: Helps stabilize the cheesecake without weighing it down.
How to Make Creamy Burnt Basque Cheesecake Recipe
Step 1: Preheat and prepare your pan
Start by preheating your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line a 9-inch springform pan with parchment paper, making sure the paper hangs over the edges. This overhang will make it easy to lift the cheesecake out once it’s baked.
Step 2: Beat the cream cheese until smooth
In a large mixing bowl, beat the softened cream cheese until it becomes completely smooth with no lumps. This step sets the foundation for that famously creamy texture you’re aiming for.
Step 3: Add sugar, vanilla, and salt
Mix in the granulated sugar, vanilla extract, and salt with the cream cheese. These ingredients add depth and complexity and will help form the caramelized top layer we love.
Step 4: Incorporate eggs one at a time
Add the eggs slowly, one at a time, beating well after each to ensure thorough mixing and a silky batter. This careful addition is key to avoiding lumps and achieving a smooth consistency.
Step 5: Stir in heavy cream and flour
Gently fold in the heavy cream and flour until the batter is fully combined and smooth. The heavy cream enriches the filling while the flour helps give the cheesecake structure and a slight density without heaviness.
Step 6: Bake until deeply golden
Pour the batter into your prepared pan, then bake for 50 to 60 minutes. You’ll know it’s ready when the top is a beautiful deep golden brown and slightly burnt-looking—this appearance signals the signature caramelized flavor of the Basque cheesecake. The center should still jiggle slightly when you gently shake the pan.
Step 7: Cool and chill
Let your cheesecake cool at room temperature for a bit before refrigerating it for at least 4 hours or overnight. Chilling helps the flavors meld and the texture firm up for perfect slicing.
Step 8: Serve and enjoy
Finally, remove the cheesecake from the springform pan using the parchment paper overhang and slice it into generous pieces. Prepare for compliments because this Creamy Burnt Basque Cheesecake Recipe is always a showstopper!
How to Serve Creamy Burnt Basque Cheesecake Recipe
Garnishes
While the cheesecake is incredible on its own, you can elevate presentation by adding fresh berries, a light dusting of powdered sugar, or a few sprigs of mint. These not only add color but a hint of freshness that perfectly contrasts the decadence of the cheesecake.
Side Dishes
This cheesecake pairs wonderfully with a complementary side like a scoop of vanilla or salted caramel ice cream. A cup of strong espresso or a glass of dessert wine also balances out the richness, making each bite even more delightful.
Creative Ways to Present
For an eye-catching dessert table, consider serving individual slices topped with berry compote or drizzling a little honey or balsamic reduction on the plate. You can also assemble mini versions in small ramekins for a fun and elegant approach that guests will adore.
Make Ahead and Storage
Storing Leftovers
Leftover cheesecake should be tightly wrapped with plastic wrap or stored in an airtight container in the refrigerator. It will keep beautifully for up to 4 days, maintaining its creamy texture and rich flavor.
Freezing
You can freeze the cheesecake by wrapping it tightly in plastic wrap and then a layer of aluminum foil to prevent freezer burn. Frozen cheesecake can last for up to 2 months. When ready to enjoy, thaw it overnight in the refrigerator for the best texture.
Reheating
This cheesecake is best served chilled, but if you prefer it warmer, let slices sit at room temperature for 10–15 minutes before serving. Avoid microwaving as it can alter the creamy texture and melt the cheesecake unevenly.
FAQs
What makes Basque cheesecake different from traditional cheesecake?
Basque cheesecake is characterized by its burnt, caramelized top and creamy, almost custard-like interior. Unlike traditional cheesecakes, it does not have a crust, and its high baking temperature gives it a unique smoky flavor and texture.
Can I use low-fat cream cheese or substitutes?
For best results, use full-fat cream cheese and heavy cream as these provide the richness and smooth texture essential to the Creamy Burnt Basque Cheesecake Recipe. Low-fat options may result in a less creamy and less stable cheesecake.
Why is the cheesecake center jiggly when it’s done?
The slight jiggle in the center means the cheesecake is perfectly baked — it will firm up upon cooling and chilling. Baking until completely firm could lead to dryness, which Basque cheesecake avoids by design.
Can I make this recipe gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend. This swap does not affect the texture or flavor significantly, so it’s a good option for gluten-sensitive friends.
How do I prevent the cheesecake from cracking?
Basque cheesecake naturally has a slightly rustic appearance, and cracks aren’t a big concern. However, avoiding overmixing and not opening the oven early during baking help keep the texture smooth and crack-free.
Final Thoughts
If you love cheesecake but crave something a little different, the Creamy Burnt Basque Cheesecake Recipe is your new best friend in the kitchen. It’s effortlessly impressive, rich in flavor, and surprisingly simple to prepare. Once you try it, you’ll understand why it’s become a beloved classic for so many dessert lovers. So go ahead, bake up a storm, and share this unforgettable creamy delight with your favorite people!
Print
Creamy Burnt Basque Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 4 hours 25 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Description
This Creamy Burnt Basque Cheesecake features a perfectly caramelized, deeply golden top with a rich, creamy, and slightly tangy interior. Originating from the Basque region of Spain, this no crust cheesecake is baked at a high temperature to create its signature burnt exterior and irresistibly smooth texture, making it a decadent yet simple dessert to impress.
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 achieve the needed high temperature for the characteristic burnt top.
- Prepare Pan: Line a 9-inch springform pan with parchment paper, making sure it hangs over the edges to easily lift out the cheesecake later.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until completely smooth and free of lumps, ensuring a creamy batter.
- Add Sugar and Flavoring: Mix in the granulated sugar, vanilla extract, and salt until the combination is fully integrated and smooth.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to maintain a smooth texture and even mixing.
- Mix Cream and Flour: Stir in the heavy cream and all-purpose flour gently until the batter is smooth and uniform without overmixing.
- Pour Batter: Pour the prepared batter into the lined springform pan, smoothing the top lightly.
- Bake: Bake in the preheated oven for 50-60 minutes, or until the top is deeply golden brown and the center is still slightly jiggly but not raw.
- Cool: Remove the cheesecake from the oven and allow it to cool slightly at room temperature.
- Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours or preferably overnight to set fully and develop flavors.
- Serve: Once chilled, remove the cheesecake from the springform pan using the parchment paper edges, slice, and serve.
Notes
- For best results, use full-fat cream cheese and heavy cream for a rich and creamy texture.
- The parchment paper lining should extend well above the springform pan edges to prevent batter leakage and for easy removal.
- Do not overbake; the center should remain slightly jiggly to ensure the creamy interior.
- Chilling overnight enhances the flavor and texture, making it easier to slice.
- The cheesecake can be stored covered in the refrigerator for up to 3 days.
