Basque cheesecake, commonly known as burnt cheesecake, is a unique delicacy from Spain’s Basque area. Basque cheesecake, unlike ordinary cheesecakes, has a caramelized top and a creamy, custard-like interior, providing a rich and decadent flavour experience. Basque Cheesecake, a popular delicacy from Spain’s Basque area, is rich and creamy. With its caramelized top and silky texture, this delicacy is guaranteed to entice your palate. This approach yields soft and tasty gulab jamun with the familiar Basque cheesecake is a popular baked cheesecake from San Sebastián in Spain’s Basque Country (thus the name). It has grown in popularity in recent years, mainly to food media and celebrity chefs who have praised it. It’s a crustless cheesecake (I guarantee you won’t miss the biscuit crust!) with a distinctive burnt top. Basque Cheesecake recipe tastes to me like créme caramel, with a caramel flavour on the golden surface and uneven sides, and vanilla cheesecake underneath. Basque Cheesecake has a peculiar texture that is much lighter than that of most cheesecakes. It falls somewhere between the extremely fluffy soufflé-like Japanese Cotton Cheesecake and my conventional baked cheesecake, with the much denser New York Cheesecake on the opposite end of the range.
Basque Cheesecake Recipe
Ingredients
- 2 lbs (900g) cream cheese, at room temperature
- 1 1/4 cups (250g) granulated sugar
- 4 large eggs, at room temperature
- 1 1/2 cups (360ml) heavy cream
- 2 teaspoons vanilla extract
- 1/4 cup (30g) all-purpose flour
- Butter or non-stick spray for greasing the pan
Instruction to Make Basque Cheesecake
Lining the pan: Crumple the baking or parchment paper in your hands to make it easier to press into the pan and achieve the rough sides that are typical of cheesecake. Place the crumpled paper in the cake pan without greasing it; the weight of the batter will keep it in place. Make sure the paper is pressed into the corners of the pan and folded over the rim. Avoid lining the pan with flat sheets of paper, as this can result in the cheesecake’s sides being overcooked. The crumpled paper forms a barrier that keeps the sides from cooking too quickly, resulting in a moist and evenly baked cheesecake. This method has been tried and tested for optimal results!
Preheat Oven: Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Grease a 9-inch (23 cm) round cake pan with butter or nonstick spray, then line the bottom and sides with parchment paper, leaving an overhang for easy removal.
Prepare the Batter: In a large mixing bowl, beat the cream cheese on medium speed for about 2 minutes, until smooth and creamy. Add the granulated sugar and beat until smooth and fluffy, scraping down the sides of the bowl as needed.
Incorporate the Eggs: Add the eggs one at a time, beating thoroughly after each addition until fully incorporated. Scrape down the edges of the bowl as necessary to ensure that all ingredients are evenly distributed.
Add the Heavy Cream and Flavourings: Combine the heavy cream and vanilla essence and stir until smooth and creamy. Gradually add the all-purpose flour and beat on low speed until barely blended. Take care not to overmix the batter.
Pour the Batter: Pour the batter into the prepared cake pan and spread it evenly with a spatula. Tap the pan gently on the counter to expel any air bubbles.
Bake the Cheesecake: Put the cake pan in the preheated oven for 50-60 minutes, or until the top is deeply golden brown and the centre is set but somewhat jiggly.
Bake time variation: We noticed that baking times can vary dramatically amongst ovens after comprehensive testing of different variants. While most ovens take about 45 minutes for the surface to turn golden, others may take up to 65 minutes, which is totally OK! Regardless of the variances, the interior’s creamy texture remains consistent. This realization was striking throughout our research with several variants. It’s worth noting that this cheesecake batter is extremely forgiving, allowing for greater flexibility in reaching the desired outcome.
Cool & Chill: Remove the cheesecake from the oven and cool entirely in the pan on a wire rack. Once cooled, chill the cheesecake for at least 4 hours or overnight to allow it to fully set.
Serving and Enjoying: To serve, carefully remove the cheesecake from the pan by removing the parchment paper overhang. Cut into wedges and serve refrigerated or at room temperature. Before serving, sprinkle with fresh berries or powdered sugar.
Dos and Don’ts
Dos
Use room temperature ingredients, particularly the cream cheese and eggs, to make a smooth and creamy batter.
Bake the cheesecake at a high temperature (400°F/200°C) to get the signature caramelized top.
To ensure proper setting, refrigerate the cheesecake for at least 4 hours or overnight before serving.
Line the cake pan with parchment paper and generously oil it to facilitate easy removal of the cheesecake.
Don’t
Don’t overmix the batter once you’ve added the flour. Overmixing can produce a dense and heavy texture in the finished cheesecake.
Do not open the oven door frequently while the cheesecake is baking. This can produce temperature changes, leading to uneven baking.
Do not skip refrigerating the cheesecake before serving. Chilling helps the cheesecake set and improves its flavour and texture.
What gives Basque Cheesecake its unique flavor?
Basque cheesecake gets its distinct flavour from the caramelization of sugar during the high-heat baking procedure. Unlike regular cheesecakes, which are baked at low temperatures in a water bath, Basque cheesecake is baked at high temperatures without using a water bath. This high-heat baking caramelizes the sugar in the batter, resulting in a rich and complex flavour profile. The end result is a cheesecake with a rich, caramelized surface that contrasts nicely with its creamy, custard-like interior. The caramelization lends a somewhat bitter and caramelized tone to the cheesecake’s sweetness, resulting in a flavorful dessert that is both decadent and elegant.
The best way to serve Basque Cheesecake
To properly appreciate the creamy texture and rich flavour of Basque Cheesecake, serve it refrigerated or at room temperature. A dollop of freshly whipped cream or a drizzle of caramel sauce adds an extra decadent touch. Alternatively, serve it with fresh berries or a fruit compote to counteract the rich sweetness. Basque Cheesecake, whether served alone or as part of a larger buffet, will impress with its distinct flavour and compelling charm.
Adding restaurant twist
Consider these unique ideas for a restaurant variation on Basque Cheesecake:
Gourmet Flavour infusion: Experiment with gourmet flavour infusions by incorporating unusual items into the cheesecake batter. For an increased flavour profile, try using citrus zest, espresso, or liqueurs such as Grand Marnier or Amaretto.
Artful Presentation: Enhance the presentation by adorning individual slices with artful swirls of fruit coulis or chocolate sauce. To add an elegant touch, garnish with fresh berries, edible flowers, or gold leaf.
Savoury Pairings: Surprise customers by combining Basque Cheesecake with savoury ingredients like a tart balsamic sauce or a sprinkle of sea salt. The combination of sweet and savoury flavours will enchant the palate.
Texture Contrast: Serve Basque Cheesecake with crunchy toppings such as candied nuts, caramelized popcorn, or brittle. This provides a thrilling aspect to every bite.
Signature Flavours: Make your cheesecake stand out by combining seasonal ingredients or local specialties. Consider using regional fruits, spices, or liquors to give the dessert a distinct flavour.
Using these restaurant-inspired techniques, you can transform Basque Cheesecake into a sophisticated dessert that will create an impression on your visitors.
The shelf life of Basque Cheesecake
Basque Cheesecake normally has a shelf life of 3 to 5 days when properly maintained in the refrigerator. To preserve its freshness and quality, keep the cheesecake in an airtight container or securely wrapped in plastic wrap. It must be refrigerated to prevent bacterial growth and maintain its creamy texture. However, Basque Cheesecake can be frozen for future use. Before freezing, cover each individual slice tightly in plastic wrap and aluminium foil. When ready to serve, defrost the cheesecake in the refrigerator overnight to preserve its excellent flavour and texture.
Serving size of basque Cheesecake
Basque Cheesecake is often served in slices of one to two per person, depending on personal preferences and hunger. A regular slice of Basque Cheesecake is usually roughly 1/8 to 1/6 of the total cake, delivering a hearty quantity of this delectable treat. However, for smaller appetites or when served alongside other desserts, smaller quantities may be recommended. Ultimately, the serving size might vary dependent on personal preference and the circumstance. Whether served as a single slice or shared among friends and family, Basque Cheesecake is sure to delight with its rich and creamy texture.
Final thought
Basque Cheesecake is a delectable dessert with a rich flavour and a creamy texture. Whether served classic or with a restaurant-inspired twist, this iconic dessert never fails to wow. Basque Cheesecake, with its caramelized top and silky interior, is sure to captivate the taste senses and leave an impression. Basque Cheesecake is a lovely delicacy that adds joy to any occasion, whether served as a stand-alone dessert or as the grand finish to a meal. So, accept the allure of this popular delicacy and savour every creamy, caramelized bite.
