Burnt Basque Cheesecake Recipe

Imagine a cheesecake so decadent, so velvety smooth, that with each bite, you're transported to a realm of pure bliss. That's precisely what you'll experience with this Burnt Basque Cheesecake. Unlike traditional cheesecakes, this one flaunts a beautifully burnt exterior that adds a layer of depth to its flavor profile. But fear not - beneath that caramelized crust lies a creamy, luscious filling that melts in your mouth with every forkful. Plus, with its rustic appearance and minimalistic charm, it's as stunning to behold as it is delightful to devour.

This burnt basque cheesecake originates in Spain’s Basque country hence the name. It’s a crustless cheesecake that’s starting to become a trend in the US. Its main difference from a New York Style Cheesecake is that it is crustless, and has a golden, beautiful caramelized exterior. It also has a much lighter texture and flavour.

The cheesecake is baked at a high temperature to get that burnt exterior and super creamy interior. It’s more traditional to have a custard-like centre, if you prefer that just bake it for a lesser time.

Ingredients-

• Cream cheese

• Sugar

• Lemon zest

• lemon juice

• yoghurt (optional)

• Heavy cream

• cornflour

• eggs

Step-by-Step Recipe Instructions:

1. Preheat the Oven- Preheat your oven to 200 degrees Celsius (390 degrees Fahrenheit). Ensuring the oven is properly preheated guarantees even baking and a beautifully cooked cheesecake.

Prepare the Cheesecake Batter:

Start by using softened cream cheese for easier blending. Leave it out at room temperature for about 30 minutes before using. In a large mixing bowl, add the softened cream cheese. Using a hand mixer or whisk, beat the cream cheese until it becomes smooth and creamy. Gradually add the sugar to the cream cheese and whisk well. Be sure to scrape down the sides of the bowl periodically to ensure all ingredients are fully incorporated.

If using yogurt, incorporate it into the cream cheese mixture and mix until smooth. Yogurt adds tanginess and helps balance the richness of the cheesecake. Grate the zest of one lemon directly into the bowl to infuse the batter with citrus flavor. Use a fine grater to avoid bitter white pith.

Squeeze about 1 tablespoon of lemon juice into the mixture, adjusting to taste preference. Lemon juice adds brightness and freshness to the cheesecake. Add the cornflour to the bowl, ensuring there are no lumps. Sifting the cornflour beforehand helps prevent clumps in the batter, ensuring a smooth consistency. Whisk the eggs separately before gradually pouring them into the cream cheese mixture. This ensures even distribution of eggs and prevents overmixing.

Incorporate heavy cream and a splash of vanilla extract, whisking gently until just combined. Avoid overmixing to prevent incorporating too much air into the batter, which can lead to a cracked surface.

Bake the Cheesecake:

Line a baking pan with parchment paper, allowing it to extend beyond the edges for easy removal later. Pour the prepared cheesecake batter into the lined baking pan . Bang the pan on the counter to make bubbles rise to the surface. Then pop the bubbles with a small sharp knife. Repeat 2 or 3 times. Place the baking pan in the preheated oven and bake for 25-30 minutes. Keep an eye on the cheesecake towards the end of the baking time to prevent overbaking. The edges should be set, but the centre should still be slightly jiggly, time could vary from oven to oven. Do not open the oven before 25 mins after that you can check if the cheesecake is baked.

Cooling Process:

After baking, avoid removing the cheesecake from the oven immediately. Instead, prop the oven door open halfway using oven gloves and let the cheesecake cool gradually for at least 20 minutes. Gradual cooling helps prevent cracking. Once cooled, remove the cheesecake from the oven and let it cool completely at room temperature before transferring it to the refrigerator. Refrigerate the cheesecake for at least 5 hours, preferably overnight, to allow it to set properly and develop its flavours.

Serve and Enjoy:

Before serving, let the cheesecake sit at room temperature for about 30 minutes to allow it to soften slightly. Carefully remove the cheesecake from the baking pan using the parchment paper edges. Slice the cheesecake into generous portions and serve on individual plates. For an extra touch of indulgence, drizzle melted chocolate over each slice before serving.

Enjoy each creamy, decadent bite of your homemade Burnt Basque Cheesecake and savour the delightful flavours that make it an irresistible treat!

I hope you do give this recipe a try and like it. If you try this recipe don’t forget to share with me on my Instagram account (@krustandfrost).

Other Dessert Recipes to Try-

• No bake Strawberry Dessert Recipe

• The Best New York Cheesecake with Strawberry Sauce

• Chocolate Cherry brownies

• Apple Cinnamon Cake

Hi!! My name is Maleeha ,  your passionate host and fellow food enthusiast, and I'm thrilled to take you on a delectable journey through the world of baking, cooking, and dessert-making