basque

Basque cheesecake boasts a deep golden hue and caramelized flavor, and is really quite easy to make. Here&#x27;s our step-by-step guide.

How to Make a "Burnt" Basque Cheesecake

full-fat cream cheese

Cooking spray

sugar

salt

eggs

heavy cream

all-purpose flour

Bring the cream cheese to room temperature. Cut 2 pounds cream cheese into large cubes. Place in a large bowl if using an electric hand mixer or in the bowl of a stand mixer and let sit at room temperature at least 1 hour. 

Heat the oven and prepare the pan. Arrange a rack in the middle of the oven and heat the oven to 400ºF. Coat a 9-inch springform pan or 9-inch (3-inch high) round cake pan with cooking spray. Line the pan with 2 overlapping sheets of parchment paper, and don’t worry if there are some wrinkles and creases in the paper.

Beat the cream cheese and sugar together. Add 1 3/4 cups granulated sugar to the cream cheese and beat on medium speed until smooth, about 3 minutes. Add 1/4 teaspoon kosher and beat to combine. 

Beat in the eggs and cream. With the mixer on low speed, beat in 5 large eggs one at a time, mixing until each one is incorporated before adding the next. Slowly pour in 2 cups heavy cream and mix until smooth. 

Sift in the flour and gently fold it in. Use a fine-mesh strainer to sift 1/4 cup all-purpose flour onto the batter. Fold it in with a large spatula.

Bake the cheesecake for 50 minutes to 1 hour. Pour the batter into the prepared pan. Bake until browned and almost burned-looking on top, with a jiggly center, 50 minutes to 1 hour. The cake will puff, crack, and fall as it bakes.

Cool the cheesecake for 1 hour. Remove the cheesecake from the oven and let cool completely on a wire rack, about 1 hour. 

Serve the cheesecake at room temperature. To serve, remove the cake from the pan, or remove the outer ring of the springform pan. Peel away the parchment paper and slice the cheesecake.  

Basque cheesecake is the easiest cheesecake ever: creamy and sweet with a burnished burnt top that contrasts with the insides just right.

Basque Cheesecake

cream cheese (very soft)

flour

Heat the oven to 425°F. Take a large piece of parchment paper and press it into a tall 6 inch round cake pan, pleating and pressing where needed, leaving a large overhang.In a large bowl, cream together the cream cheese and sugar until very smooth and fluffy. Mix in the eggs, one by one, being sure to incorporate completely. Completely whisk in the cream and then sift the tablespoon of flour on top and fold in.

Pour the batter into the pan with the parchment.

Bake for 25-30 minutes or until a very deep brown. The cake will still look jiggly in the middle, it’ll solidify as it cools. If you’re really going for the burnished look, turn the oven up to 450°F for the last 5 minutes.

Cool in the pan completely then use the parchment overhang to pull out. Gently pull the parchment away from the cake, slice, and enjoy. Cheesecake will keep in the fridge for up to 1 week.

If the idea of tomatoes and watermelon together sounds odd to you, this dish will be a revelation. There is a saying that what grows together goes together, and in this case it is true. If you think of tomatoes as a fruit, which they are botanically, this combination makes more sense. Seasonality, however, is the key. I make this salad only in the summer, when tomatoes, watermelon, and cucumbers are at their peak of flavor. Rich, creamy Hass avocadoes are included to lend a nice contrast of flavor and texture. I always toss this salad together before serving, but for the photo opposite I was inspired to create a painstaking mosaic of the ingredients. If you're so inclined, feel free, but don't say I didn't warn you—it takes a lot of time.

Tomato and Watermelon Salad

3/4-inch-cubed yellow or red seedless watermelon flesh

Hass avocado, halved, pitted, peeled, and cut into 3/4-inch cubes

chopped mixed fresh herbs,

coriander seed

extra virgin olive oil

balsamic vinegar

salt and black pepper

black pepper

Epicurious

In a bowl, combine the tomatoes, cucumber, watermelon, avocado, and herbs. In a spice grinder, grind the coriander seeds to a fine powder. Add the ground coriander to the tomato mixture and toss gently.

In a small bowl, whisk together the olive oil, balsamic vinegar, and salt and pepper to taste. Pour over the tomato mixture and toss to coat evenly. Taste and adjust the seasoning before serving.

The burnt basque cheesecake originating from San Sebastion in Spain is now a worldwide dessert. This is the mini version, a smooth and creamy cheesecake with a slightly charred and bitter top. Perfect for 2-4 people or just yourself!

Mini Basque Cheesecake Recipe

g Cream cheese (2/3 cup), room temperature

Sugar (1/4 cup)

60 g Thickened/Heavy cream (1/4 cup)

Large egg, room temperature

g Cornstarch/Cornflour (1 tsp)

Vanilla paste

Line a 4-inch cake tin with parchment paper*

Beat the cream cheese in a large mixing bowl with a rubber spatula/ wooden spoon until smooth

Add the sugar, cornstarch and vanilla bean paste

Add the egg and mix until completely smooth

Stir in the cream and then pour into the lined cake tin

Remove and cool for 15 minutes, then place in fridge to cool completely

Hi, 
Do you place this cheesecake in the fridge right after baking? should you wait until it cools off a little before doing so? thanks!

Absolutely delicious! Thank you for sharing!

I didn’t have vanilla paste and used the 1/2 tspn I saw you comment. Turned out soooo perfect thank you so much for your recipe!!

Hi Catherine, my cake surface shrinks and looks wrinkly after refrigerated… but yours is so smooth! Mine only looks smooth right out of the oven… how can I achieve the smoothness? I tried it twice and still the same 😫

So good!  Will definitely make again.
I used 2x the recipe for a 6" cake, baked for 35mins.

I’ve tried making basque cheesecake once and it was pretty bad. I tried your recipe considering it was for a small size and it was a hit!!! I’m so thankful for the fail-proof recipe. Truly greatful for the comments section too - so many tips! Great stuff Catherine, much love from Singapore!

Thank you for an excellent recipe. I top it with homemade blueberry topping or crushed oreos and strawberries. It's so versatile.

https://www.youtube.com/watch?v=XQS_yLcwGvE

These cheesecakes are the mini version of a basque burnt cheesecake! I fell in love with these cheesecake and I wanted to share my own version with you all! I hope you all enjoy the recipe and I can't wait to see your creations~

If you don't have a 4-inch cake tin you can bake this in a muffin tray and reduce the bake time to 10-12 minutes!

Recipe on my blog: http://www.zhangcatherine.com/blog/mini-basque-cheesecake

Follow Me!
Blog: http://www.zhangcatherine.com

Instagram: @catherine.justdessertsau
https://www.instagram.com/catherine.justdessertsau/ 

Tiktok: @zhangcatherine

Pinterest: @zhangcatherine_
https://www.pinterest.com.au/zhangcatherine_/ 

Facebook: https://www.facebook.com/Catherine-Zhang-105592694142559/

Mini Basque Burnt Cheesecake | Quick and Easy | Recipe | Catty Cakes

Creamy basque cheesecake with a Filipino twist. This Ube basque cheesecake is a stunning purple color with a creamy texture and vanilla-like smoky flavor.

Ube Basque Cheesecake

oz (450 g) Cream cheese, room temperature

(150 g) White sugar

tsp Ube extract

tbsp (14 g) Cornstarch

tsp Vanilla extract

Large eggs, room temperature

(180 ml) Thickened/Heavy cream

Preheat the oven to 240C/ 465F and line a 6 inch / 15 cm cake tin with baking paper

Place the cream cheese in a large bowl and beat until smooth

Add the sugar and mix until well combined

Add the ube extract, cornstarch and vanilla extract and beat until smooth and lump-free

Whisk in the eggs, then add the cream and whisk until smooth

Pour into the lined cake tin and bake for 25 mins

Open the oven door and wedge in a spoon, let the cake sit for 10 mins

Remove the cake and place it directly in the fridge to cool overnight or a minimum of 4 hours

The top didn't brown like yours but it was sunken in the middle  and very purple. I can't stop eating it or fantasizing about it when I 'm not.

Really enjoyed your recipe! I’m making it for the 2nd time. I just realized the 7th step. What does that mean? Please let me know

Thank you for sharing your recipe. It was very delicious. I will be making this again.

Top 5 basque recipes from across the web

The most viewed basque recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

How to Make a "Burnt" Basque Cheese...

Basque Cheesecake

Tomato and Watermelon Salad

Mini Basque Cheesecake Recipe

Ube Basque Cheesecake

Top 5 basque recipes from across the web

The most viewed basque recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

How to Make a "Burnt" Basque Cheese...

Basque Cheesecake

Tomato and Watermelon Salad

Mini Basque Cheesecake Recipe

Ube Basque Cheesecake

The most viewed basque recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine