If you have a sweet tooth and love cheesecake, you’re in for an absolute treat with this Indulgent Burnt Basque Cheesecake Recipe. This cake isn’t just any cheesecake; it boasts a beautifully caramelized, deeply browned exterior contrasting with an ultra-creamy, custardy interior that melts in your mouth. Perfectly rustic and effortlessly elegant, this dessert captures the essence of indulgence in every slice. Once you try this cheesecake, it will quickly become one of your favorite go-to recipes for celebrations, cozy nights, or anytime you want to impress your guests with something truly special.
Ingredients You’ll Need
This Indulgent Burnt Basque Cheesecake Recipe calls for a handful of simple, essential ingredients that come together magically to create that irresistible texture and flavor. Each ingredient plays a crucial role in balancing the richness, sweetness, and the signature burnt top that defines this dessert.
- Full-Fat Cream Cheese (16 oz): The cornerstone of creaminess, ensuring a luscious, smooth texture.
- Granulated Sugar (3/4 cup): Sweetens the cheesecake and helps create that golden-brown crust.
- Eggs (3 large): Provide structure and richness; make sure they’re at room temperature for best mixing.
- Heavy Cream (1 cup): Adds a luxurious, velvety mouthfeel and keeps the cheesecake from being too dense.
- All-Purpose Flour (1/4 cup): Just enough to give a slight structure without sacrificing that creamy texture.
- Salt (1/4 teaspoon): Enhances all the flavors and balances sweetness.
- Whipped Cream (1 cup, for serving): Light and airy accompaniment that complements the richness beautifully.
- Fresh Berries (1 cup, for serving): Adds freshness and a pleasant color contrast on the plate.
- Caramel Sauce (1/2 cup, for drizzling): A decadent finishing touch that elevates every bite.
How to Make Indulgent Burnt Basque Cheesecake Recipe
Step 1: Preheat Your Oven
Start by setting your oven to 400°F (200°C). This high temperature is key to achieving the iconic burnt and caramelized top crust that defines the style of this cheesecake. It may seem high, but trust the process—it will give you that perfect contrast of textures.
Step 2: Prepare the Loaf Pan
Line your loaf pan generously with parchment paper. This step is important because the cheesecake batter is quite soft, and the parchment helps prevent sticking while making removal and slicing a breeze.
Step 3: Blend the Cream Cheese and Sugar
In a large mixing bowl, beat together the full-fat cream cheese and sugar until the mixture is completely smooth and velvety. This usually takes about 1 to 2 minutes. The smoothness here is crucial for avoiding lumps and achieving a silky final texture.
Step 4: Add Eggs One at a Time
Add in your eggs slowly, one by one, mixing gently after each addition. This careful incorporation helps maintain the batter’s airy quality, which translates to that light, custardy interior.
Step 5: Pour in the Heavy Cream
Gradually add the heavy cream to the mixture, stirring on low speed. The cream enriches the batter, contributing to the silky mouthfeel that makes the cheesecake so indulgent.
Step 6: Fold in Flour and Salt
Next, gently fold in the all-purpose flour and salt until just combined. Avoid overmixing here; you want the flour to blend in smoothly without developing gluten, ensuring a delicate crumb.
Step 7: Transfer the Batter to the Pan
Pour the cheesecake batter carefully into the prepared loaf pan. Smooth the surface lightly with a spatula if needed, but don’t worry too much about perfection—this cheesecake’s rustic charm is part of its appeal.
Step 8: Bake Until Dark Brown and Set
Place the pan in your preheated oven and bake for 50 to 60 minutes. You’re looking for a deeply browned, almost burnt top. To test doneness, insert a toothpick; it should come out mostly clean but can have a few moist crumbs. This step creates the stunning caramelized flavor contrast with the creamy inside.
Step 9: Cool and Chill
Once baked, let the cheesecake cool down to room temperature, then refrigerate for at least 4 hours or preferably overnight. Chilling helps the cheesecake to set firmly and develop its full flavor.
How to Serve Indulgent Burnt Basque Cheesecake Recipe
Garnishes
Serving your Indulgent Burnt Basque Cheesecake Recipe with a dollop of freshly whipped cream adds a light and airy touch that balances the richness perfectly. Fresh berries inject bright, juicy notes and a pop of color that make each bite feel like a celebration. Lastly, a drizzle of caramel sauce over the top enhances the burnt caramel notes from baking and amps up the indulgence factor.
Side Dishes
While the cheesecake is a showstopper on its own, pairing it with fresh fruit salads, a cup of rich espresso, or a glass of dessert wine can round out the experience beautifully. These sides bring additional textures and flavors, complementing the cheesecake without overwhelming it.
Creative Ways to Present
For an impressive presentation, slice the cheesecake into generous wedges and serve each on individual dessert plates. Consider adding a sprig of mint or edible flowers for an elegant touch. Alternatively, serve it in rustic style on a wooden board with small bowls of berries, whipped cream, and caramel sauce for a family-style dessert spread.
Make Ahead and Storage
Storing Leftovers
Leftover Indulgent Burnt Basque Cheesecake keeps beautifully covered in the refrigerator for up to 4 days. Wrap it tightly in plastic wrap or store in an airtight container to preserve its creamy texture and prevent it from absorbing other fridge odors.
Freezing
You can freeze this cheesecake if you want to enjoy it later. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. It’s best consumed within 2 months for optimum flavor and texture. When ready to enjoy, thaw overnight in the fridge.
Reheating
This cheesecake is best enjoyed chilled, but if you prefer it slightly warmed, pop a slice in the microwave for 10-15 seconds. Just a quick heat-up will enhance the custardy feel without compromising structure or flavor.
FAQs
What makes Burnt Basque cheesecake different from regular cheesecake?
Burnt Basque cheesecake is unique due to its intentionally caramelized, almost burnt exterior crust combined with a silky, creamy interior. It uses a high baking temperature and no crust, which sets it apart from traditional cheesecakes that have a graham cracker base and bake at lower temperatures.
Can I use low-fat cream cheese for this recipe?
For the best results, it’s recommended to use full-fat cream cheese. Low-fat versions may affect the texture and creaminess that are signature to this indulgent cheesecake.
Do I need a water bath for baking this cheesecake?
No water bath is needed for this recipe. The high heat and rustic style help the cheesecake develop its characteristic burnt top and custardy center without the extra moisture.
How do I know when the cheesecake is done baking?
Look for a well-browned or dark top that might look burnt but isn’t burnt to bitterness. A toothpick inserted should come out mostly clean, with just a few moist crumbs. This indicates the inside is perfectly soft and creamy.
Can I make this cheesecake in a round cake pan?
Absolutely! You can use a round cake pan lined with parchment if you prefer a more traditional shape. Just keep an eye on baking time, as it might vary slightly depending on the pan size and depth.
Final Thoughts
This Indulgent Burnt Basque Cheesecake Recipe is a total game-changer in the world of desserts. Its irresistible combination of a deeply caramelized top and a luxuriously creamy interior makes it a crowd-pleaser every single time. Dive into this rich yet delicate creation and watch it become a new favorite for family and friends. You’ll be amazed at how easy it is to create such an elegant dessert in your own kitchen—go ahead, give it a try and indulge yourself!
Print
Indulgent Burnt Basque Cheesecake Recipe
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 10 minutes plus 4 hours chilling
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Description
This Indulgent Burnt Basque Cheesecake is a creamy, rich dessert characterized by its caramelized, deeply browned top and custardy interior. Baked at high heat to achieve a burnt exterior while maintaining a silky texture inside, this cheesecake is served with whipped cream, fresh berries, and a drizzle of caramel sauce for a decadent finish.
Ingredients
Cheesecake
- 16 oz Full-Fat Cream Cheese (Room temperature)
- 3/4 cup Granulated Sugar
- 3 large Eggs (At room temperature)
- 1 cup Heavy Cream
- 1/4 cup All-Purpose Flour
- 1/4 teaspoon Salt
For Serving
- 1 cup Whipped Cream
- 1 cup Fresh Berries
- 1/2 cup Caramel Sauce (For drizzling on top)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the cheesecake at a high temperature for the signature burnt top.
- Prepare the Loaf Pan: Line a loaf pan with parchment paper to prevent sticking and make removal easier after baking.
- Blend the Ingredients: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 1-2 minutes, ensuring there are no lumps.
- Add Eggs: Incorporate eggs one at a time, mixing gently after each addition to fully combine without overmixing.
- Pour in the Heavy Cream: Gradually add heavy cream while mixing on low speed so the batter remains smooth and well combined.
- Fold in Flour and Salt: Gently fold in the all-purpose flour and salt until just combined to avoid deflating the mixture.
- Transfer to Pan: Pour the cheesecake mixture carefully into the prepared loaf pan, leveling the surface with a spatula.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes until the top is deeply browned and caramelized, and a toothpick inserted comes out mostly clean with some moist crumbs.
- Cool & Serve: Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to set fully. Serve topped with whipped cream, fresh berries, and a drizzle of caramel sauce.
Notes
- Ensure all dairy ingredients and eggs are at room temperature to achieve a smooth batter without lumps.
- Do not overmix after adding flour to keep the cheesecake light and creamy.
- Use parchment paper lining for easy removal and cleaner edges.
- The burnt top is characteristic of the Basque cheesecake and adds depth of flavor.
- Refrigeration time is crucial for texture and ease of slicing.
- Serve chilled for best taste and consistency.
