Basque Cheesecake | Burnt Basque Cheesecake

Burnt Basque Cheesecake is a rich and creamy dessert with a beautifully caramelized top. Inspired by the iconic La Viña-style Basque cheesecake, this cheesecake with egg creates a unique texture that’s both light and custardy, with a deep, almost “burnt” exterior that adds a bold flavor.

Whether you’re a cheesecake enthusiast or new to baking, this Basque cheesecake recipe is sure to impress with its simplicity and irresistible taste!

 

Jump to:

• What is Basque Cheesecake 
• Why try Basque Cheesecake?
• Ingredients Needed
• How To Make Basque Cheescake: (Step by step guide)
• Recipe Notes and Tips
• Why Burnt Cheesecake Fall in the Centre?
• How to Serve Basque Cake?
• Is Basque Cheesecake Really Burnt?
• FAQs
• More Such Recipes
• 📖 Recipe

What is Basque Cheesecake 

This has been quite famous crustless cheesecake with a caramelised (almost burnt) surface has broken edges and looks quite rustic in appearance.

That is why it is named burnt Basque cheesecake. But once you slice through the scorched dark crust there lies a treasure! A gooey and creamy centre of cream cheese eggs and cream that tastes heavenly! One advice though DON’T count calories!

A perfect blend of taste and texture that is super easy to make. It is soo good that I now treat it almost equal to my New York style cheesecake! The good news is Spanish burnt basque cheesecake is incredibly easy to make. 

Why try Basque Cheesecake?

• Unique Flavor: The caramelized top adds a rich, almost smoky flavor that contrasts perfectly with the creamy, custard-like center.
• Easy Preparation: Unlike traditional cheesecakes, Basque cheesecake is crustless, so you skip the fuss of crust-making and prebaking.
• Minimal Ingredients: It requires just a handful of simple ingredients like cream cheese, eggs, sugar, and cream, making it budget-friendly and accessible.
• Quick Bake Time: Basque cheesecake bakes at a high temperature, so it's ready in nearly half the time of a classic cheesecake.
• Impressive Presentation: With its signature "burnt" top and rustic look, this cheesecake makes a beautiful, show-stopping dessert that’s bound to impress.

Basque Cheesecake Origin

Though It was not very popular until recently the Basque cheesecake originated in Spain by Chef Santiago Rivera almost 3 decades ago. The original recipe of Basque cheesecake had just 5 ingredients Cream cheese, heavy cream, sugar, eggs, and flour.

Now in most of the recipes, I found on the internet has the vanilla extract added to it. And I tried both but liked the cheesecake with vanilla better.

Basque Cheesecake Texture 

It falls exactly in the middle of perfectly set New York-style American cheesecake and Japanese soufflé cheesecake which is wobbly. I love this perfect custardy and creamy centre. It’s a beautiful, unique and delicious mix of textures and taste. 

How to Make Basque Cheesecake

Making this burnt cheesecake is easy. All you need to do is mix all the ingredients but once you understand a few basics. Which flour to use, the proportion of the ingredients and most importantly temperature to make Basque cheesecake so that the top is caramelised in the right way and centre is baked perfectly.

We do not want exactly burned cheesecake here. The goal is to caramelise sugar and kick in the Maillard browning which happens between proteins of cream cheese and sugar. That results in Umami-like flavour that tastes THE BEST!

How to Make Burnt Basqe cake

I have not tasted the original Spanish version. I tasted it first in New York and did a side by side comparison of New York cheesecake and Basque cheesecake. Also, I read various recipes on the internet and after 4-5 trials Arush came up with this recipe that we all liked. 

Ingredients Needed

• Cream Cheese: The main ingredient, giving Basque cheesecake its rich, creamy texture and tangy flavor. It provides structure while keeping the cheesecake smooth and dense.
• Caster Sugar / Powdered Sugar: Sweetens the cheesecake and aids in creating a silky consistency. Caster or powdered sugar dissolves more easily, ensuring a smooth batter without graininess.
• Eggs: Eggs help bind the ingredients and give the cheesecake a custard-like, creamy texture. They add richness and help the cheesecake set while baking.
• Heavy Cream: Adds a luxurious creaminess and soft texture, balancing the tanginess of the cream cheese and mascarpone with a rich, buttery mouthfeel.
• Mascarpone Cheese: Often added for an extra layer of creaminess, mascarpone has a mild, slightly sweet flavor that enhances the overall smoothness and flavor depth.
• Cake Flour: Just a small amount helps stabilize the batter, preventing it from being overly soft and aiding in the cheesecake’s structure without making it dense.
• Vanilla Extract: Adds a warm, aromatic sweetness that complements the tanginess of the cream cheese and enhances the flavor profile of the cheesecake.
• Lime Juice: A touch of acidity that brightens the flavors and balances the sweetness, adding a subtle depth to the tangy notes in the cheesecake.
• Salt: Enhances and balances the sweetness, while also amplifying the flavors of the cream cheese and mascarpone for a well-rounded taste.

How To Make Basque Cheescake: (Step by step guide)

• First, add in cream cheese and mascarpone cheese in a big mixing bowl and whisk it using a hand mixer. Otherwise you can do all of these steps using peddle attachment in a stand mixer.
• Add castor sugar or powdered sugar and again whisk it well. 
• Add in two eggs plus one yolk and whisk it well. 

• Add whisking cream and mix it well. Now add salt and vanilla and lime juice and whisk to combine well.
• After this add the cake flour/all purpose flour to the cheesecake batter and whisk to combine.

• To bake the cake take a springform pan and apply butter on bottom of the pan.
• Now take a big parchment paper and line the cake tin with it. Add cheesecake batter in the pan.
• Bake the cheesecake at 220C for 25 minutes -28 minutes. Check it at 25th minute if it is not burnt too much bake it for 3 more minutes.

(for baking time I have taken into consideration different brands of oven heat differently, so work as per your oven)   

Recipe Notes and Tips

• We made a large cake so if you want a small cheesecake or individual servings. You can halve the ingredients and use the baking pan as per that size *
• Traditionally mascarpone is not added in Basque cheesecake. We added it because I can’t imagine baked cheesecake without mascarpone.
• Use highest percentage cream that you can find when you make this basque cheesecake that makes it rich and creamy.
• I have used cake flour because it has less gluten as compared to regular AP flour. AP flour because of gluten makes it chewy. If you do not have cake flour use all-purpose flour/maida because the quantity used is very small so I think it hardly makes a difference.
• This is one recipe where I found different mixing techniques for basque cheesecake. You can mix it with a usual wire whisk, use a stand mixer with the whisk attachment, use a hand mixer or even blend everything in a blender. 
• Whichever method of mixing you pick I suggest resting the cheesecake batter for 10-15 minutes to settle down the air pockets that are created by whisking. And this yields a good texture to your cheesecake.

Best Cake Pan for Baking Basque Cheesecake?

Some methods suggest springform pan and some say regular cake pan. I say use whichever you want. Because any which way you need to use parchment paper, otherwise this being a crustless cake, while baking batter will leak out from the bottom.

So when I am baking this I use a big sheet of parchment paper which also provides a rustic touch (uneven surface and edges) that is typical of Basque cheesecake.

Another purpose of using a large sheet of parchment paper is it controls the heat distribution. It does not allow the cake surface to burn completely and gives it a perfect caramelised taste and not burnt. 

Why Burnt Cheesecake Fall in the Centre?

I baked cheesecake and it fell in the middle just after it cooled down. Well, that’s how it is. It happened with me every single time! And from what I have read everywhere there is a scientific explanation to that.

Basque cheesecake falls in the center because when you make this cake most ingredients have proteins. During baking, proteins solidify due to steam which forms a sponge-like structure so it remains fluffy as long as steam is there.

When it cools down steam is gone and so are air pockets in the cheesecake so cheesecake sinks in the center. 

How to Serve Basque Cake?

This is the most difficult time 🙂 I mean the wait. First, you need to allow it to cool on a wire rack.

The second thing is I suggest to keep it in the refrigerator for some time to set perfectly and then slice it. Once it sets, take it out, keep it on the counter for 10 min and then serve it!

Is Basque Cheesecake Really Burnt?

Basque Cheesecake surface looks burnt, but important point is it is not baked that long that it turns to carbon. Browning on top occurs because of two processes.

First, caramelization of sugar creates Diacetyl and Maltol which lends flavour to caramel. The second reaction that happens is Maillard browning, in which proteins in the cream cheese and sugars react to form characteristic Umami flavour.

This is main reason that basque cheesecake or burnt cheesecake does not taste burnt.

FAQs

More Such Recipes

• Chocolate Swiss Roll
• Crinkle top Fudgy Brownie
• What to eat in Chelssea Market New York
• What is instant pot
• Top paneer recipes
• Eggless Tea cake
• Eggless Banana Bread
• Eggless Chocolate Chip Cookies

If You like this recipe and made it Please rate the recipe. It helps us to reach more people. For the Latest updates Subscribe to Rekha's Whatsapp. You can follow me on Instagram, Facebook, Youtube, Pinterest for more food inspirations.

📖 Recipe