Rich Basque Burnt Cheesecake
The Basque Burnt Cheesecake is a delightful deviation from the norm, celebrated for its striking caramelized crust and creamy, custard-like interior. Unlike traditional cheesecakes that demand precision and perfection, this dessert embraces imperfections, making it both approachable and extraordinary. The burnt top offers a slight bitterness that perfectly contrasts the rich, velvety sweetness beneath.
What sets this Basque Burnt Cheesecake apart is its texture a perfect blend of smooth and airy. It’s indulgent without being overwhelmingly heavy, striking the perfect balance for dessert enthusiasts.
The distinctive burnt appearance is not just for show; it contributes to the cake’s unique flavor profile. As the sugars in the batter caramelize, they develop a slightly smoky, toffee-like note that adds depth and intrigue to every bite. This dessert is not just a feast for the taste buds but also a visual masterpiece, with its golden crust and sunken center inviting curiosity and delight.
Ingredients Breakdown
The success of this Basque Burnt Cheesecake lies in its simplicity, relying on just a handful of ingredients that, when combined thoughtfully, create magic.
Softened cream cheese is the cornerstone of this Basque Burnt Cheesecake recipe, lending it a luscious, smooth texture. Allowing it to reach room temperature ensures it blends seamlessly with the sugar, eliminating lumps and achieving the velvety consistency that defines this cake.
Heavy cream or whipping cream enhances the richness, giving the batter its creamy, luxurious body. It’s the ingredient that transforms this cheesecake from ordinary to indulgent.
A splash of fresh lemon juice adds a subtle tang that brightens the flavors, cutting through the richness without overpowering it.
For those looking to experiment, cream cheese can be substituted with mascarpone for a milder flavor. All-purpose flour may also be swapped with almond flour for a gluten-free alternative. Adding citrus zest or a splash of liqueur, such as Grand Marnier, can introduce an exciting twist to the classic recipe.
Step-by-Step Instructions
Preparation and Oven Setup
Begin by preheating the oven to 200°C (392°F) with the fan function enabled. The circulating air ensures even baking, crucial for achieving that golden crust and creamy center. For those without a fan oven, simply extend the baking time slightly while monitoring the cake closely.
Line an 8×3-inch cake pan with two layers of baking paper, allowing the edges to overhang. This makes removing the cake effortless while also protecting the batter from sticking to the pan.
Creating the Perfect Batter
In a stand mixer, beat the softened cream cheese and sugar until silky and lump-free. If a hand mixer is more accessible, it works just as well with a little extra effort. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. This gradual approach prevents curdling and ensures a smooth, uniform batter.
Pour in the heavy cream, followed by the salt, vanilla, and lemon juice. Blend until the mixture is cohesive, with no streaks or lumps remaining. Finally, sift in the flour, mixing gently until just combined to avoid overworking the batter, which could lead to a dense texture.
Baking Like a Pro
Pour the prepared batter into the lined pan and give it a few gentle taps on the countertop. This releases any large air pockets, ensuring an even bake. Place the pan in the oven and bake for 50–60 minutes. Look for a deeply caramelized top and a center that jiggles slightly when shaken.
Cooling and Setting Tips
Once baked, let the cheesecake cool in the pan for at least four hours. This resting period allows the custard-like interior to set fully, resulting in a creamy yet sliceable texture. The characteristic sunken center forms during cooling, adding to the dessert’s rustic charm.
Recipe Tips & Frequently Asked Questions
- Secrets to Success:
- Always use room-temperature ingredients to ensure a smooth batter.
- Avoid overmixing after adding the flour to prevent a dense texture.
- Common Mistakes to Avoid:
- Don’t skip double-lining the pan; it protects against leaks and sticking.
- Overbaking can result in a dry, crumbly cheesecake.
- Can I Make This Basque Burnt Cheesecake Ahead of Time?
- Yes, it can be stored in the refrigerator for up to three days, covered to prevent drying out.
- Can I Use a Different Pan Size?
- Adjust the baking time based on the depth of the batter in the pan. A larger pan may require less time.
- What Should I Do if My Cake Doesn’t Jiggle?
- If the center is firm, it may be overbaked. Serve it chilled for a denser texture, which can still be enjoyable.
What to Serve With This Basque Burnt Cheesecake Recipe
Pair this cheesecake with fresh fruit, such as raspberries or orange slices, for a refreshing contrast to its richness. A drizzle of salted caramel or dark chocolate sauce can elevate its decadence further.
For beverages, a robust cup of coffee or an espresso cuts through the creamy texture beautifully. Alternatively, pair it with a sweet dessert wine or even a sparkling Prosecco for an elegant touch.
Serving and Storing Your Cheesecake
To achieve clean slices, use a sharp knife dipped in hot water and wiped dry between cuts. This ensures smooth edges without crumbling.
Leftovers can be stored in an airtight container in the refrigerator, maintaining their flavor and texture for up to three days. For longer storage, freeze individual slices, wrapping them securely to prevent freezer burn.
Conclusion
The Basque Burnt Cheesecake is a testament to how simple ingredients and a little baking magic can create an unforgettable dessert. Its rustic beauty and distinctive flavor make it a showstopper for any occasion. Whether you’re a seasoned baker or a novice, this recipe promises success with minimal effort.
Embrace the charm of imperfections and let this delightful cheesecake steal the show at your next gathering. Your guests will undoubtedly ask for seconds and the recipe!
Basque Burnt Cheesecake
Ingredients
- 3¼ cups 750 g cream cheese, softened to room temperature
- 1¼ cups 250 g white sugar
- 4 large eggs at room temperature
- 1 cup 240 ml heavy cream or whipping cream, at room temperature
- ¼ cup 34 g all-purpose flour, sifted
- 1 tsp vanilla extract or essence
- ½ tsp salt
- ½ tsp fresh lemon juice
Instructions
- Preheat your oven to 200°C (392°F) with the fan setting enabled. If your oven doesn’t have a fan function, refer to the note below for adjustments. Prepare an 8×3-inch cake pan by lining it with two layers of baking paper, ensuring the paper extends beyond the edges of the pan. This will make it easier to remove the cake later.
- In a stand mixer fitted with a paddle attachment, combine the softened cream cheese and sugar. Mix on medium speed until the mixture is creamy and free of lumps. If you prefer, a hand mixer can also be used for this step.
- Add the eggs one at a time, ensuring each egg is fully mixed into the batter before adding the next. Scrape down the sides of the bowl occasionally to ensure even mixing. Aim for about 10–15 seconds of mixing for each egg.
- Gradually pour in the heavy cream, followed by the salt, vanilla extract, and lemon juice. Continue mixing until the batter is smooth and all ingredients are well incorporated.
- Finally, reduce the mixer speed to low and add the sifted flour. Blend just until the flour is fully mixed in, avoiding overmixing.
- Carefully pour the batter into your prepared cake pan. Tap the pan gently on your countertop a few times to eliminate any large air bubbles trapped in the batter. Place the pan in the preheated oven and bake for 50–60 minutes. The top should develop a deep caramelized color, while the center remains slightly wobbly when shaken.
- Allow the cheesecake to cool completely in the pan for approximately 4 hours. During this time, the center will naturally sink slightly, which is a hallmark of this style of cheesecake.
- When ready to serve, lift the cake out of the pan using the excess baking paper as handles. Slice into portions and enjoy this decadent dessert.