The Burnt Basque Cheesecake, originating from the Basque region of Spain, has taken the culinary world by storm for its rustic, no-crust appeal and beautifully caramelized top. Unlike traditional cheesecakes, this dessert is intentionally “burnt” to achieve a deep, flavorful exterior while keeping the inside creamy and custard-like. Its simplicity and unique texture have made it a favorite for those seeking a delicious, fuss-free dessert with a touch of sophistication. If you’re ready to impress with minimal effort, this Basque cheesecake recipe is the perfect treat to try.
Ingredients:
- 535 g cream cheese (at room temperature)
- 135 g sugar
- 4 eggs (at room temperature)
- 270 g whipping cream
- 14 g cornstarch
- 2 tbsp sour cream
- Some melted butter (for greasing the pan)
Instructions:
- Preheat the Oven
Set your oven to 210°C (410°F). Line a 9-inch (23 cm) springform pan with parchment paper, ensuring the paper extends beyond the edges to give the cheesecake its signature rustic look. Grease the parchment paper lightly with melted butter to prevent sticking. - Prepare the Batter
In a spacious mixing bowl, combine the cream cheese and sugar, beating them together until the mixture is smooth and creamy. This process should take approximately 2-3 minutes. Ensure the cream cheese is at room temperature to prevent any lumps. - Incorporate the Eggs
Incorporate the eggs one by one, mixing thoroughly after each addition. This helps the batter remain smooth and ensures the eggs are fully incorporated. - Add the Whipping Cream and Sour Cream
Pour in the whipping cream and sour cream, mixing until the batter is silky and uniform. The addition of sour cream adds a slight tang, balancing the sweetness and creaminess of the cake. - Thicken the Batter
Sprinkle the cornstarch over the mixture and carefully fold it in. This step helps to slightly thicken the batter and gives the cheesecake structure without adding heaviness. - Bake the Cheesecake
Pour the batter into the prepared springform pan. Bake in the preheated oven for 50-60 minutes, or until the top is a deep golden brown and the center is still slightly jiggly. The burnt top is key to this cake’s character, creating a lovely contrast between the slightly caramelized exterior and the creamy interior. - Cool and Serve
Once baked, remove the cheesecake from the oven and let it cool in the pan for at least 1-2 hours. The center will firm up as it cools, while still maintaining that irresistibly creamy texture. For the best experience, chill the cheesecake in the refrigerator for a few hours before serving, or even overnight.
Conclusion:
The beauty of the Burnt Basque Cheesecake lies in its simplicity and rich flavor. Its rustic appearance may seem unrefined, but don’t be fooled—this dessert is a true indulgence with its smooth, creamy interior and perfectly caramelized exterior. Whether you’re serving it at a dinner party or enjoying a slice with a cup of coffee, this cheesecake is bound to become a favorite for any occasion. The best part? It’s virtually foolproof, so even novice bakers can create a stunning dessert with minimal effort.