Basque Burnt Cheesecake: A Slice Of Rustic Perfection

Posted on

The world of cheesecakes is vast and wonderful, offering a slice of heaven for every taste bud. But for those seeking a unique and utterly delicious experience, the Basque burnt cheesecake beckons. This dessert, hailing from the Basque region of Spain, boasts a beautifully caramelized, almost burnt exterior that gives way to a luxuriously creamy, custard-like interior. Don’t be intimidated by the “burnt” part – it’s the secret weapon that infuses this cheesecake with an irresistible depth of flavor.

Here’s everything you need to know to create this showstopping dessert in your own kitchen, complete with ingredient breakdowns, easy-to-follow instructions, and a peek at the nutritional content.

"Burnt" Basque Cheesecake
“Burnt” Basque Cheesecake


400g cream cheese, softened at room temperature

  • 200g granulated sugar
  • 3 large eggs
  • 200g heavy cream
  • 1 tablespoon flour
  • Vanilla extract (optional)
  • Directions:

    1. Preheat your oven to 200°C (400°F). This high temperature is key to achieving the signature burnt top.
    2. Prep your pan. While the oven heats up, grab a springform pan (ideally 8-inches or 20-cm in diameter). Line the bottom and sides with parchment paper for easy removal later. For extra leakproof reassurance, you can even wrap the outside of the pan with aluminum foil.
    3. Cream together the good stuff. In a large mixing bowl, using an electric mixer or a good old whisk, beat the softened cream cheese and sugar until light and fluffy. This step incorporates air into the mixture, resulting in a lighter and dreamier cheesecake texture.
    4. Introduce the eggs one by one. Once the cream cheese and sugar are a happy couple, add the eggs one at a time, beating well after each addition. This ensures the eggs are fully incorporated and prevents any scrambling.
    5. Whisk in the wet ingredients. Pour in the heavy cream and a splash of vanilla extract (if using) and whisk until everything is beautifully combined. Don’t overmix, though – a few small lumps are perfectly fine.
    6. Sift in the flour. The flour helps provide structure to the cheesecake. Sift it into the wet ingredients and gently fold it in with a spatula until just incorporated. Be careful not to overmix, as this can lead to a tough cheesecake.
    7. Bake for caramelized perfection. Pour the batter into your prepared pan and pop it into the preheated oven. Bake for 50-60 minutes, or until the edges are set but the center still has a slight wobble. The top will be deeply browned – don’t worry, that’s the magic happening!
    8. Cool down and chill out. Once baked, remove the cheesecake from the oven and let it cool completely at room temperature. Then, transfer the pan to the refrigerator and chill for at least 4 hours, ideally overnight. This allows the cheesecake to set fully and develop its signature creamy texture.

    Nutrition Facts (per slice):

    Please note that these are approximate values and can vary depending on the specific ingredients used.

    Calories: 500

  • Fat: 30g
  • Saturated Fat: 20g
  • Carbohydrates: 40g
  • Sugar: 30g
  • Protein: 5g
  • Conclusion:

    The Basque burnt cheesecake is a simple yet stunning dessert that’s sure to impress. With its contrasting textures and rich flavor profile, it’s a guaranteed crowd-pleaser. So ditch the fancy ingredients and complicated techniques – all you need is a handful of pantry staples and a little patience to create this culinary masterpiece.

    Frequently Asked Questions (FAQs):

    1. Can I use a different type of pan?

    While a springform pan is ideal, you can use a regular cake pan if that’s what you have. Just make sure to grease it well to ensure easy removal.

    2. My cheesecake cracked! What went wrong?

    Cheesecakes can crack for a few reasons. One possibility is that the oven temperature was too high. Another culprit might be overmixing the batter. Letting the cheesecake cool slowly in the oven with the door slightly ajar can also help prevent cracks.

    3. Can I bake the cheesecake at a lower temperature?

    Yes, you can bake it at a lower temperature (around 160°C or 325°F) for a longer time (around 1-1.5 hours). However, you might not achieve the same level of caramelization on the top.

    4. How long will the cheesecake last?