Basque Burnt Cheesecake

a slice with the rest of teh dessert behind

5 from 2 votes

Basque Burnt Cheesecake has a charred top and a soft, creamy interior that melts in your mouth. It is rustic, with a complex aroma that recalls browned butter. Simply one of those easy desserts that you want to make and eat again and again.

Course:Dessert

Cuisine:Spanish

Prep Time 30

Cook Time 35

Resting/Cooling time 3

Total Time 4 5

Servings slices

Calories505 kcal

Author Denise Browning

Cost $ 1.00 per person

Equipment

oven
Baking pans
mixer

Ingredients

16 oz cream cheese or 454 grams at room temperature; I used Philadelphia brand
½ cup sugar or 100 grams
3 large eggs 50 g each without a shell; at room temperature
2 Tablespoons cake flour or you can use all-purpose instead, but the cake won’t be as light in texture
2 teaspoons cornstarch
1 cup heavy whipping cream 36-38% fat; at room temperature
1 Tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
¼ teaspoon salt

US Customary - Metric

Instructions

STEP 1 -- Preheat the Oven:

The temperature will depend on what type of oven you have. Pay close attention because this is crucial for a burnt top and perfectly baked cheesecake. For a CONVECTION OVEN WITH FAN: Preheat at 450ºF (230ºC) and place the cheesecake on the middle rack because the fan helps to circulate the hot air). FOR A CONVENTIONAL OVEN (NO FAN): Preheat at 475ºF (245ºC) and bake the cheesecake on a rack slightly higher than the middle one. But still make sure to leave space between the rack and the top of the oven because a 3-inch deep cake pan needs extra space for rising. NOTE: If your oven doesn’t get very hot, you can preheat to the hottest oven temperature (550ºF or 290ºC) for 30-60 minutes before baking our Basque cheesecake.

STEP 2 -- Prepare the Cake Pan:

Line a 6-inch (15 cm) round cheesecake pan (3-inch or 7 cm deep) with 2 large sheets of parchment paper. Make sure to leave at least 2 inches (5 cm) of overhang paper around all edges. TIP: Fold the parchment paper in half twice (lengthwise and crosswise, forming a square) to find the center of the paper. Then overlap the 2 sheets to match the cross/center point and place both sheets, one on top of the other, in the middle of the pan. The longer side must be against each other. At this point, you can either press the paper against the bottom and all around the edges to make it conform to the pan or you can place the removable bottom of the pan on top of the paper sheets and press it down to snugly fit the paper all around the sides and bottom to form a paper “mold.” Finally, remove that paper “mold,” place the removable bottom back into the cake pan (as it should be), and put the “mold” back into the pan on top of the replaced bottom, pressing down to fit. Reserve!

STEP 3 -- Make the Batter:

If the cream cheese is not at room temperature, microwave it at half power (50%) for 45 seconds, at 15 seconds intervals. To start, mix the cream cheese until creamy and soft in a bowl of a stand electric mixer with a paddle attachment. Then add sugar, beating until the mixture becomes fluffy and smooth. You must scrape down both the bowl and paddle to make sure there are no lumps.
Add the eggs, one at a time, beating each just until fully incorporated. If the eggs are not at room temperature, place them into a lukewarm bowl of water for 5-10 minutes to bring them to room temp before adding them to the cheesecake batter.
Scrape down the batter again. It must have no lumps! Then go ahead and stir in the lemon juice, vanilla extract, and salt.
Sift the cake flour and cornstarch together before adding them to the batter. Beat just until you see no more lumps.
Gradually beat in the heavy cream (must be at room temp) to fully combine.
Pour the cheesecake batter into the prepared pan in one go in order to avoid creating air pockets. Carefully tap the pan on the countertop a few times and then pop the air bubbles on the surface with a toothpick.
To avoid spillage and a mess in your oven, place the cheesecake pan on a large baking sheet.

STEP 4 – Bake:

Allow this Basque Burnt Cheesecake to bake for about 30-35 minutes, or until the top is dark amber or brown and the center is still jiggly. Watch it closely because the top starts becoming dark after the 30-minute mark quickly (within the next 5 minutes). But every oven is different! This is for a cheesecake with a creamy texture. Let it cool completely at room temp and slice. For one with a “cakey”/firmer texture, let it cool and then chill for 24 hours before slicing. For one with a “raw” texture (gooey), bake the cheesecake for a few minutes less than 35 minutes and then chill overnight before serving. One thing is for sure: NEVER OVERBAKE the cheesecake --even if the top doesn't turn dark. You don’t want a custard with a curdled filling.

STEP 5—Cool:

Let the burnt cheesecake cool completely in the pan on a wire rack (where air can circulate) until it is at room temperature. This takes around 2-3 hours. Never leave it to cool on the countertop directly!

STEP 6 – Chill:

You can either serve the cheesecake at room temperature (creamy texture) or chill in the fridge, covered with a cloth (not plastic, in order to not create condensation), for at least 4 hours and up to 24 hours.

STEP 7 – Serve:

Either at room temp or chilled, remove the cheesecake from the cake pan and gently peel back the parchment paper. If chilled, let stand at room temperature for at least 30 minutes or up to 2 hours before slicing and serving. For a cleanly sliced cheesecake, wipe your chef’s knife blade before slicing it again.

Recipe Video

Recipe Notes

Storage

Store this Basque burnt cheesecake, covered, in the fridge for up to 3 days. Do not freeze!

Useful Tips

Preheat the oven well until is quite hot (at least for 30 minutes).
Preferably use a convection oven with a fan. If you only have a conventional oven (regular), bring the rack higher than the middle.
Always line your pan with parchment paper. The parchment paper must never touch the heating element/ceiling of your oven. Unless the paper is wide/large, double line it to ensure the pan is covered with it.
Use a deep pan because the batter will rise and you don’t want to wind up with a mess to clean afterward.
Make sure the cream cheese, eggs, and heavy cream are at room temperature in order to blend together easily and create a smooth batter.
If the cream cheese is cold, microwave with half power (50% power) for 45 seconds, at 15-second intervals. Press the center of the cream cheese to check softness.
Crack the eggs into another bowl to avoid pieces of the shell falling into the batter. If they are not at room temp, place them into a lukewarm bowl for 5-10 minutes before adding to the batter.
If you can, prefer cake flour (it contains less gluten) and will produce a lighter texture than all-purpose flour. and I typically use cake flour when making cakes. I assume all-purpose flour will be fine. Cornstarch is also added for a lighter and less chewy texture. For a gluten-free cheesecake, replace the flour with rice flour.
Add lemon juice to brighten the flavor and salt to intensify it.
Add pure vanilla extract to cut down the eggy taste. If you have a vanilla bean, it’ll make this cheesecake even more delish.
To avoid lumps and ensure a smooth texture, blend each ingredient well before adding the next.
Tap the cheesecake pan filled with the batter a few times on the countertop and also pop the bubbles before baking.
Place the cake pan into the oven FAST in order to not decrease the oven temperature.
Watch the cheesecake top closely after the 30-minute mark. It can darken quite quickly.
Make a test before removing the pan out of the oven completely. Wobble the pan. The cheesecake must be set yet jiggly in the middle.
NEVER overcook or overbake the cheesecake (even if the top doesn’t turn dark after 30-35 minutes). It will be curdled instead of smooth. There is no fix for that!
Let the cheesecake cool completely on a rack (air must circulate under) before chilling.
As it cools, the center will sink down.
Serve it at room temperature (creamy) or chill and take out 10 minutes before serving for a firm filling.
To slice it clean, warm a knife with hot water. Fill a tall mug with boiling water, dunk the knife in, and wipe quickly every time you slice the cheesecake.

Nutrition

** Nutrition labels on easyanddelish.com are for educational purposes only. This info is provided as a courtesy and is only an estimate, since the nutrition content of recipes can vary based on ingredient brand or source, portion sizes, recipe changes/variations, and other factors. We suggest making your own calculations using your preferred calculator, based on which ingredients you use, or consulting with a registered dietitian to determine nutritional values more precisely.

Please note that health-focused and diet information provided on easyanddelish.com is for educational purposes and does not constitute medical advice, nor is it intended to diagnose, treat, cure, or prevent disease. Consult with your doctor or other qualified health professional prior to initiating any significant change in your diet or exercise regimen, or for any other issue necessitating medical advice.

DID YOU MAKE THIS RECIPE?Comment and rate the recipe. Also follow us on Pinterest at @easyanddelish for more delish recipes.