First time making a Basque Burnt Cheesecake? Don’t be intimidated. This dessert is super easy to make, even for a first timer. The Basque Burnt Cheesecake is a twist on the classic cheesecake, famous for its creamy texture and dark, caramelized top. Unlike regular cheesecakes, it’s not fussy and the burnt top is what gives it its charm and flavor.
What’s great about this cheesecake is that it’s super forgiving. You don’t need a water bath or special oven tricks. The secret to the perfect Basque Burnt Cheesecake is choosing the right ingredients, mixing them together and baking at high heat to get that golden brown top. The inside is silky smooth and custardy, perfect contrast to the crunchy, caramelized surface.
It is also super versatile so feel free to get creative with flavors if you want! With these simple steps you’ll have a Basque Burnt Cheesecake that will impress your guests and make them ask how you managed to bake something so good with so little work.
Easy Recipe To Make Basque Burnt Cheesecake For Beginners
Basque Burnt Cheesecake is the perfect dessert for beginners, simplicity and flavour combined. Rich and creamy with a burnt top, the best part is it’s super easy to make! No fancy tools or techniques needed, just a few basic ingredients and a bit of patience.
Ingredients:
- 500g cream cheese
- 200g fresh thick yogurt (or hung curd)
- 150g sugar
- 2 large eggs
- 1 tsp vanilla extract
- 200ml heavy cream
- 1 tbsp cornstarch
- Pinch of salt
Method:
- Preheat the oven to 200°C (400°F). Line an 8-inch (20cm) round springform pan with parchment paper, make sure the paper goes up the sides as the batter will rise.
- In a large mixing bowl, beat the cream cheese until smooth. Add the yogurt, sugar and a pinch of salt. Beat until well combined.
- Beat in the eggs one by one. Then add vanilla extract and heavy cream, mix well until smooth.
- Add the cornstarch and beat again until well combined and smooth.
- Pour the cheesecake batter into the prepared pan. Tap the pan gently to remove any air bubbles.
- Bake in the preheated oven for 50-60 minutes or until the top is deep brown and the centre is set but still slightly jiggly.
- Let it cool in the pan. Refrigerate for a few hours or overnight and then slice and serve!
5 Easy Basque Burnt Cheesecake Recipes for First Timers
Use Room Temperature Ingredients
Make sure all your ingredients are at room temperature before mixing so your Basque Burnt Cheesecake turns out smooth and lump free. This includes the cream cheese, eggs and heavy cream. Room temperature ingredients mix better and create a creamy batter, less chance of lumps and cracks in the cheesecake. If you forgot to bring the cream cheese to room temperature, just microwave it for 10-15 seconds.
Do Not Overmix The Batter
Don’t overbeat your cheesecake batter, it’s tempting to do so but it will introduce too much air and cause cracks during baking. Mix the ingredients just until combined, smooth. The key to a perfect Basque Burnt Cheesecake is a dense and creamy texture, so don’t overmix to keep the air out. Gentle mixing will allow the cheesecake to bake evenly and maintain that rich and dense interior without any air pockets.
Choose The Right Pan
The pan you use can make a big difference in your Basque Burnt Cheesecake. A round 8 inch springform pan is usually the best as it gives the batter room to rise and bake evenly. Make sure to line the pan with parchment paper, and have the paper go above the rim. This will allow the cheesecake to rise without spilling over and also help you remove the cheesecake once it’s cooled.
Preheat Your Oven
Preheating your oven to the right temperature is key to getting that burnt top on your Basque Cheesecake. Set your oven to 200°C (400°F) before you start making your cheesecake. An oven that’s not preheated to the correct temperature can cause uneven baking or a top that doesn’t get that perfect caramelized finish. The high heat at the beginning of baking is what creates the burnt top so make sure the oven is fully preheated for consistent results.
Do Not Worry About The Brown Top
A perfect Basque Burnt Cheesecake gets its name from the burnt, caramelized top that gives it a unique look and flavor. It’s supposed to be darker than a regular cheesecake and it’s totally fine! The burnt top adds a rich, slightly bitter contrast to the creamy sweetness of the cheesecake. Don’t check on it too often while it’s baking.