The Ultimate Guide to Making Basque Burnt Cheesecake

When it comes to simple yet sophisticated desserts the Basque Burnt Cheesecake is in a class of its own. Rich and creamy on the inside and perfectly caramelised on the outside this cheesecake is not just a dessert it is a work of art that celebrates imperfections. The slightly cracked top and uneven edges give it a rustic charm and the melt in your mouth texture promises a flavor bomb in every bite.

Making a Basque Burnt Cheesecake may seem daunting but it is very straightforward. You do not need fancy tools or complicated techniques. In fact this dessert thrives on its minimalism using just a few pantry staples like cream cheese, eggs, sugar and cream. What makes it truly unique is the high temperature baking method that gives it its burnt top while keeping the inside creamy.

Get ready to become a Basque Burnt Cheesecake master. Whether you’re a beginner or a pro you’ll find tips, tricks and a recipe to bring this Spanish treat to life in your own kitchen.

How To Make The Perfect Basque Burnt Cheesecake

The Basque Burnt Cheesecake is all about embracing imperfections. This easy recipe uses only a few ingredients, perfect for beginners and seasoned bakers alike. Let’s get started and have this on your table!

Ingredients:

• 500 g cream cheese
• 200 g caster sugar
• 4 eggs
• 250 ml fresh cream
• 2 tbsp maida
• 1 tsp vanilla extract

Method:

1. Preheat the oven to 200°C. Grease a 9-inch round cake pan and line with parchment paper, extending it beyond the edges.
2. In a large bowl, beat cream cheese and sugar till smooth.
3. Add the fresh cream and vanilla extract. Mix well. Add maida and fold gently.
4. Pour into the prepared pan. Bake for 50-55 minutes or till the top is burnt.
5. Let it cool completely before slicing and serving.

8 Tips And Tricks To Make The Ultimate Basque Burnt Cheesecake

Use Good Stuff

To make a perfect Basque Burnt Cheesecake start with good ingredients. Cream cheese is the hero of the dish so use full fat, smooth cream cheese. Fresh eggs, heavy cream with at least 35% fat and fine caster sugar will make it taste better. Don’t use low fat substitutes as they will compromise the cheesecake’s creaminess and flavor. A good vanilla extract will add a hint of aroma and a little all purpose flour will give it the right consistency.

Do Not Forget The Parchment Paper

Parchment paper is a must for this recipe, for practicality and looks. Use a big piece that goes way beyond the edges of your baking pan. This will give the cheesecake its rustic, crinkled sides and make unmoulding a breeze. Double lining the pan with parchment paper will ensure no batter spills out during baking.

Beat To Perfection

A smooth batter is key to a creamy Basque Burnt Cheesecake. Beat the cream cheese and sugar until there are no lumps and the mixture is light and fluffy. Add the eggs one by one, making sure each one is fully incorporated before adding the next. Overbeating will introduce air bubbles so aim for a smooth, shiny batter.

Bake At High

The caramelised top comes from baking the cheesecake at high temperature (200-220°C). This method gives you a beautiful burnt top and a creamy centre. Make sure to preheat your oven properly and don’t lower the temperature halfway through - it’s the high heat that does the magic.

Watch The Baking Time

The hallmark of a good Basque Burnt Cheesecake is the slightly jiggly centre. Bake for 50-60 minutes, keep an eye on it during the last 10 minutes. The top should be deeply caramelised but not burnt. Take it out of the oven when the edges are set and the centre has a soft wobble.

Let It Cool Down

Cooling the cheesecake properly is key. Let it rest in the pan for 30-40 minutes after baking to settle. The centre will continue to cook as it cools. Once it’s at room temperature, chill in the fridge for at least 4 hours or overnight to let the flavors meld.

Imperfections Are Beautiful

The beauty of a Basque Burnt Cheesecake is in its imperfections. The uneven, cracked and burnt top is what makes it. Don’t worry about having a smooth surface – these little quirks make it unique and beautiful.

Serve At The Right Temperature

Some cheesecakes are best served cold but Basque Burnt Cheesecake is best slightly warm or at room temperature. This brings out the creamy interior and caramelised top. Serve with a drizzle of honey, fresh berries or a dollop of whipped cream for a luxurious finish. Serve thick slices as this cheesecake is rich but light as a feather.