Introduction
Basque Burnt Cheesecake is a creamy, caramelized dessert, perfect for gatherings, holidays, or special occasions. This unique recipe, featuring a velvety cheesecake with a signature dark, burnt top and a soft, custardy center, delivers rich, indulgent flavors with a rustic charm. Presented on a white ceramic cake stand or plate, optionally garnished with a dusting of powdered sugar or fresh berries, this Basque Burnt Cheesecake recipe offers an elegant, striking aesthetic that elevates any dessert table. This recipe provides a straightforward baking method with minimal ingredients, adaptable for dietary preferences, ideal for home bakers seeking a crowd-pleasing dessert that brings bold, celebratory charm to any occasion.
Ingredients
For the Basque Burnt Cheesecake:
- 24 oz (3 packages) cream cheese, softened
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 1/2 cups heavy cream
- 1 tbsp vanilla extract
- 1/4 cup all-purpose flour
- 1/4 tsp kosher salt
For Serving:
- Optional: Powdered sugar, fresh berries
- Suggested Accompaniments: Whipped cream, fruit compote
- Suggested Pairings: Coffee, dessert wine
- Suggested Aesthetic: Serve on a white ceramic cake stand or plate
- Suggested Equipment: 9-inch springform pan, parchment paper, mixing bowls, electric mixer, sifter, spatula, measuring cups/spoons
Step-by-Step Process
- Preheat Oven and Prep Pan: Preheat the oven to 400°F (200°C). Line a 9-inch springform pan with two overlapping sheets of parchment paper, pressing to fit and leaving a 2-inch overhang (the parchment will crinkle for a rustic look). Lightly grease the parchment.
- Mix Filling: In a large bowl, use an electric mixer to beat cream cheese and sugar until smooth and creamy (2–3 minutes). Add eggs one at a time, mixing well after each. Add heavy cream and vanilla extract; beat until fully combined. Sift flour and salt over the mixture, then mix until smooth. Taste a small spoonful of the filling and adjust with more sugar or vanilla for a balanced, creamy flavor.
- Bake Cheesecake: Pour batter into the prepared pan. Bake for 50–60 minutes, until the top is deeply golden to dark brown (almost burnt) and the center jiggles slightly. The cheesecake will puff up and settle as it cools.
- Cool: Remove from the oven and cool completely in the pan at room temperature (about 2 hours). The cheesecake will deflate, creating its signature rustic look.
- Chill: Refrigerate for at least 4 hours or overnight for the best texture.
- Serve: Remove from the springform pan and peel back the parchment. Transfer to a white ceramic cake stand or plate. Optionally dust with powdered sugar or top with fresh berries. Slice into 10 pieces and serve with whipped cream or fruit compote, paired with coffee or dessert wine.
Tips for Better Basque Burnt Cheesecake
- Use softened cream cheese for a smooth, lump-free filling.
- Taste and adjust the filling before baking to balance sweetness and richness.
- Don’t worry about the dark top; the “burnt” caramelized layer is key to the flavor.
- Line the pan with parchment for easy removal and the signature crinkled look.
- Present on a white ceramic cake stand or plate to highlight the caramelized top and garnishes.
- Make ahead: Prepare up to 2 days in advance; refrigerate until serving.
- Bake until the top is deeply colored but the center remains jiggly for a custardy texture.
- Enhance aesthetic: Dust with powdered sugar or add berries for a vibrant, elegant pop.
Variations and Customization
- Gluten-Free Basque Burnt Cheesecake: Replace all-purpose flour with gluten-free flour or cornstarch (2 tbsp).
- Vegan Basque Burnt Cheesecake: Use vegan cream cheese, replace eggs with 1 cup silken tofu, and heavy cream with coconut cream.
- Low-Sugar Basque Burnt Cheesecake: Reduce sugar to 3/4 cup or substitute sugar.
- Lemon Basque Burnt Cheesecake: Add 1 tbsp lemon zest and 2 tbsp lemon juice to the filling for a citrusy twist.
- Chocolate Basque Burnt Cheesecake: Mix in 1/4 cup melted dark chocolate or 2 tbsp cocoa powder to the filling.
- Mini Basque Burnt Cheesecakes: Divide the batter into a 12-cup muffin tin lined with parchment paper; bake for 20–25 minutes.
- Salted Caramel Basque Burnt Cheesecake: Drizzle with caramel sauce and a pinch of sea salt after cooling.
- Matcha Basque Burnt Cheesecake: Add 1 tbsp matcha powder to the filling for a green tea flavor.
Storage and Serving Tips
- Store cheesecake in an airtight container or wrapped in plastic in the fridge for up to 5 days.
- Freeze slices in a freezer-safe container for up to 2 months; thaw in the fridge before serving.
- Serve chilled or at room temperature for the best creamy, custardy texture.
- Use as a dessert for gatherings or special occasions.
- Pair with coffee or dessert wine to complement the rich, caramelized flavors.
- Present on a white ceramic cake stand or plate with garnishes for a rustic, elegant charm.
Nutritional Information
Based on 10 servings (1 slice each):
- Calories: 420 kcal
- Total Fat: 32g
- Saturated Fat: 19g
- Trans Fat: 0g
- Cholesterol: 140mg
- Sodium: 260mg
- Total Carbohydrates: 28g
- Dietary Fiber: 0g
- Sugars: 24g
- Protein: 7g
- Vitamin A: 25% Daily Value
- Vitamin C: 0% Daily Value
- Calcium: 10% Daily Value
- Iron: 6% Daily Value
Note: Values vary by ingredient brands and substitutions (low-sugar or vegan options reduce sugars or cholesterol). High in calories and fat due to cream cheese and heavy cream.
Conclusion
This Basque Burnt Cheesecake recipe delivers a creamy, caramelized dessert perfect for gatherings or special occasions. It transforms simple ingredients into a bold, indulgent favorite. Its straightforward preparation and striking presentation make it a go-to. The rich, custardy center and caramelized top delight with every bite. It’s sure to be a cherished recipe, loved for its unique, celebratory charm.
Basque Burnt Cheesecake Recipe: Creamy and Caramelized
Ingredients
- 24 oz cream cheese softened
- 1 ¼ cups granulated sugar
- 4 large eggs
- 1 ½ cups heavy cream
- 1 tbsp vanilla extract
- ¼ cup all-purpose flour
- ¼ tsp kosher salt
- Optional: Powdered sugar berries
- Suggested Pairings: Coffee whipped cream
Instructions
- Preheat the oven to 400°F; line a 9-inch springform with parchment.
- Beat cream cheese and sugar; add eggs, cream, and vanilla; sift in flour and salt; taste and adjust.
- Pour into pan; bake 50–60 min until dark on top.
- Cool 2 hrs; chill 4+ hrs.
- Serve on a white ceramic stand with berries.
Notes
- Embrace the burnt top for flavor.
- Store in the fridge for 5 days or freeze for 2 months.
- Try a gluten-free or lemon variation.
- Pair with fruit compote.
