There is something irresistibly magical about the Creamy Burnt Basque Cheesecake Recipe that draws you in with its deeply caramelized top and lusciously smooth interior. This dessert is the perfect balance between a silky cheesecake and a slightly smoky, almost custardy flavor that will make your taste buds dance. It’s the kind of cake you want to slice into slowly, savoring each bite as it melts on your tongue, making any occasion feel special and delightfully indulgent.
Ingredients You’ll Need
The secret behind this cheesecake’s creamy texture and rich flavor lies in a handful of simple yet essential ingredients. Each one plays a vital role — from the tangy cream cheese that forms the base, to the flour that gives just enough structure, right down to the heavy cream that ensures decadence and softness throughout.
- Cream cheese (2 pounds, softened): Provides that signature tang and creamy body essential for the cheesecake’s smoothness.
- Granulated sugar (1 1/4 cups): Sweetens the batter and aids in achieving a beautiful caramelized crust.
- Vanilla extract (1 teaspoon): Enhances flavor with a warm, aromatic depth.
- Salt (1/4 teaspoon): Balances sweetness and elevates all other flavors in the cheesecake.
- Large eggs (6): Bind the ingredients and give just the right amount of firmness to the cheesecake.
- Heavy cream (1 cup): Ensures a rich, velvety texture for that melt-in-your-mouth sensation.
- All-purpose flour (1/4 cup): Adds subtle structure without weighing the cheesecake down.
How to Make Creamy Burnt Basque Cheesecake Recipe
Step 1: Preheat and Prepare the Pan
Start by heating your oven to 400°F (200°C). While it warms up, line a 9-inch springform pan with parchment paper, making sure the paper extends over the edges. This will help with easy removal later and creates those signature rustic edges that make this cheesecake so charming.
Step 2: Beat the Cream Cheese
In a large bowl, whip the softened cream cheese until it becomes smooth and lump-free. This is important for achieving that ultra-creamy texture without any graininess. Patience here pays off wonderfully!
Step 3: Add Sugar, Vanilla and Salt
Mix in the granulated sugar, vanilla extract, and salt until everything is well combined. These ingredients bring sweetness, a hint of warmth, and a flavor balance that elevates the cheesecake in every bite.
Step 4: Incorporate Eggs One at a Time
Add each egg individually, making sure to mix thoroughly after each addition. This slow integration helps maintain the batter’s smooth consistency and prevents lumps.
Step 5: Stir in Heavy Cream and Flour
Gently fold in the heavy cream and sifted flour until the batter is silky and smooth. These ingredients bring body and richness to your cheesecake, setting the stage for its decadent texture.
Step 6: Bake to Golden Perfection
Pour the batter into the prepared pan and place it in the oven. Bake for 50 to 60 minutes until the top turns a deep golden brown and develops that signature burnt look. The center will still jiggle slightly—that’s when you know it’s done just right.
Step 7: Cool and Chill
Remove the cheesecake from the oven and allow it to cool briefly at room temperature. Then refrigerate for at least 4 hours or overnight. This resting time lets the flavors meld and gives the cake its perfect creamy consistency.
Step 8: Serve and Enjoy
Carefully lift the cheesecake out of the pan using the parchment paper edges, slice, and prepare yourself for an unforgettable taste experience.
How to Serve Creamy Burnt Basque Cheesecake Recipe
Garnishes
Keep it simple and let the cheesecake shine! A light dusting of powdered sugar or a few fresh berries adds a fresh pop of color and subtle sweetness. For a touch of elegance, a drizzle of honey or a spoonful of berry compote complements the caramelized top beautifully without overpowering the flavors.
Side Dishes
This cheesecake pairs wonderfully with light sides such as a crisp fruit salad or a scoop of vanilla ice cream to contrast its richness. A strong black coffee or herbal tea also works well to cleanse the palate and balance every bite.
Creative Ways to Present
For an extra special touch, try serving individual portions in small glass jars layered with fresh fruit or a sprinkle of toasted nuts. Or present the cheesecake as a rustic centerpiece on a wooden board surrounded by seasonal fruits and edible flowers to impress guests visually and gastronomically alike.
Make Ahead and Storage
Storing Leftovers
Once baked and chilled, store your Creamy Burnt Basque Cheesecake in an airtight container in the refrigerator. It will stay fresh and creamy for up to 4 days, making it perfect for preparing ahead before gatherings.
Freezing
If you want to enjoy this cheesecake later, freezing works well. Wrap the cheesecake tightly in plastic wrap and then foil before freezing. When you’re ready to enjoy, thaw it overnight in the fridge to preserve that signature creamy texture.
Reheating
This cheesecake is best enjoyed chilled, but if you prefer a slightly softer texture, let slices come to room temperature for about 30 minutes before serving. Avoid microwaving as it can alter the creamy consistency.
FAQs
What makes this Creamy Burnt Basque Cheesecake different from regular cheesecakes?
This cheesecake is baked at a high temperature, creating a deeply caramelized, almost burnt surface with a creamy, custardy interior, unlike the smooth, pale top of traditional cheesecakes.
Can I use low-fat cream cheese or substitutes?
For the best texture and flavor, full-fat cream cheese is recommended. Low-fat versions may result in a less creamy consistency and flavor for this particular recipe.
Why does the center jiggle when it’s done baking?
The slight jiggle in the center means it’s perfectly baked—firm on the outside with a creamy core that firms up as it chills, giving the cheesecake its unique texture.
Can I make this cheesecake gluten-free?
Yes! Simply substitute the all-purpose flour with a gluten-free flour blend. This won’t affect the flavor much, but make sure the blend you choose behaves similarly when baking.
How do I prevent the cheesecake from cracking?
Cracking is uncommon with this recipe because it’s baked at a high temperature for a relatively short time, but to minimize it, avoid overmixing and don’t overbake the cheesecake.
Final Thoughts
If you’re looking for a recipe that brings excitement and richness to your dessert table, give this Creamy Burnt Basque Cheesecake Recipe a try. Its luscious texture, rich flavor, and beautiful burnt top bring a slice of joy with every bite. You’ll quickly understand why it’s beloved by cheesecake fans around the world—once you try it, you won’t want to go back!
Print
Creamy Burnt Basque Cheesecake Recipe
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Total Time: 1 hour 20 minutes plus at least 4 hours chilling
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Description
This Creamy Burnt Basque Cheesecake is a rich, luscious dessert known for its deeply caramelized top and velvety interior. Originating from Spain’s Basque region, this no-crust cheesecake offers an irresistibly creamy texture with a subtly burnt flavor that beautifully balances sweetness and slight bitterness, making it a crowd-pleasing treat perfect for any occasion.
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 Oven: Preheat your oven to 400°F (200°C) to ensure it’s ready for immediate baking.
- Prepare Pan: Line a 9-inch springform pan with parchment paper, letting it hang over the edges to create an easy release later.
- Mix Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy without lumps.
- Add Sugar, Vanilla, and Salt: Incorporate the granulated sugar, vanilla extract, and salt into the cream cheese and mix until combined thoroughly.
- Incorporate Eggs: Add the eggs one at a time into the mixture, beating well after each addition to ensure a smooth batter.
- Add Cream and Flour: Stir in the heavy cream followed by the all-purpose flour, mixing until the batter is uniformly smooth.
- Pour Batter into Pan: Transfer the batter into the prepared springform pan, spreading it evenly.
- Bake: Bake in the preheated oven for 50-60 minutes or until the top is deeply golden brown and the center remains slightly jiggly to achieve the perfect burnt Basque cheesecake texture.
- Cool: Remove from the oven and let it cool slightly at room temperature before refrigerating to set.
- Chill and Serve: Refrigerate the cheesecake for at least 4 hours or overnight. Remove it from the springform pan, slice into 8 servings, and serve chilled.
Notes
- Ensure cream cheese is fully softened for a smooth batter without lumps.
- Do not overbake; the center should be jiggly to maintain creaminess.
- Parchment paper lining makes it easier to remove the cheesecake from the pan.
- Chilling overnight enhances flavor and texture.
- If desired, serve with fresh berries or a drizzle of caramel sauce for added flavor.
