Basque Burnt Cheesecake Recipe
Ingredients:
- Cream Cheese: 500g, room temperature
- Granulated Sugar: 200g
- Large Eggs: 4, room temperature
- Heavy Cream: 250ml
- All-Purpose Flour: 1 tablespoon
- Vanilla Extract: 1 teaspoon (optional)
- Salt: A pinch
Equipment:
- 9-inch Springform Pan: For easy release of the cheesecake.
- Parchment Paper: To line the pan.
- Mixer: Stand or hand mixer for a smooth batter.
- Oven: Preheated to 400°F (200°C).
Instructions:
- Preparation:
- Preheat your oven to 400°F (200°C). Adjust the oven rack to the middle position to ensure even baking.
- Line the springform pan with parchment paper, allowing the paper to rise about 2 inches above the rim of the pan. This will give the cheesecake its characteristic rustic, wrinkled edges. No need to be precise—imperfections add to the charm of this cake.
- Cream Cheese and Sugar:
- In a large mixing bowl, combine the room-temperature cream cheese and granulated sugar. Beat on medium speed until the mixture is creamy and smooth, with no lumps. This should take about 2-3 minutes.
- Scrape down the sides of the bowl with a spatula to ensure all the cream cheese is evenly mixed.
- Add Eggs:
- Add the eggs one at a time, beating well after each addition. This step ensures that the eggs are fully incorporated, which contributes to the cheesecake’s rich, custard-like texture.
- Continue beating until the mixture is light and fluffy.
- Incorporate Heavy Cream:
- Slowly pour in the heavy cream while mixing on low speed. The cream will make the batter silky and smooth. Mix just until the cream is fully incorporated.
- If you are using vanilla extract, add it at this stage along with a pinch of salt to enhance the flavors.
- Flour:
- Sift the tablespoon of flour over the batter. Mix on low speed until just combined. The flour helps to stabilize the cheesecake, giving it a slight structure without affecting the creamy texture.
- Pour and Bake:
- Pour the batter into the prepared springform pan. The batter will be quite liquid, which is normal.
- Place the pan in the preheated oven and bake for 50-60 minutes, or until the top is deeply golden brown and the center is still slightly jiggly. The high temperature will caramelize the top of the cheesecake, giving it that signature burnt look and slightly bitter taste that contrasts beautifully with the creamy interior.
- Cooling:
- Once baked, remove the cheesecake from the oven. It will puff up during baking and then deflate as it cools, creating cracks and crevices—don’t worry, this is part of its rustic appeal.
- Let the cheesecake cool in the pan to room temperature. As it cools, it will set further, but the center should remain soft and creamy.
- Serving:
- Once cooled, you can serve the cheesecake at room temperature or refrigerate it for a few hours or overnight if you prefer a firmer texture. The flavors deepen after chilling, making it even more delicious the next day.
- When ready to serve, remove the cheesecake from the springform pan and carefully peel away the parchment paper. Use a sharp knife to slice through the creamy layers, wiping the knife clean between each cut for clean slices.
- Storing:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. The cheesecake will remain creamy and flavorful, making it perfect for enjoying over multiple days.
Tips:
- Room Temperature Ingredients: Ensure all ingredients are at room temperature before mixing. This helps create a smooth, lump-free batter.
- Parchment Paper: Use a large enough sheet of parchment paper to ensure it covers the sides of the pan. The wrinkles and creases add to the cake’s signature look.
- Burnt Top: If you prefer a darker top, you can leave the cheesecake in the oven for an additional 5-10 minutes, but keep a close eye to prevent it from burning too much.
- Variations: For a twist, add a splash of lemon juice or zest for a citrusy note or experiment with different flavor extracts like almond or coffee.
This Basque Burnt Cheesecake is a celebration of imperfections, with its rustic, deeply caramelized top and creamy, custard-like center. Whether served plain or with a dollop of whipped cream, it’s a dessert that is sure to impress with its unique look and luxurious taste.
