basque burnt cheesecake

This unique looking cheesecake is creamy and light. It&#039;s easier to make than traditional cheesecake.

Basque Burnt Cheesecake

lb (2 blocks) cream cheese (softened

white sugar

eggs

heavy cream

tsp table salt

tsp vanilla extract

tbsp + 2 tsp all-purpose flour

Preheat oven to 400°F. Spray the interior of an 8-inch round springform pan with cooking spray and then line it with a large enough sheet of parchment paper so that it completely covers the interior of the cake pan and also comes up 2 inches above the pan. (You can trim the edges that are too high with scissors.) Press, pleat and crease the parchment paper as needed so that it sticks to the interior edges.

In the mixing bowl of a stand mixer, add cream cheese and sugar. Beat with paddle attachment at medium speed until light and smooth. Scrape down bowl with spatula as needed to evenly mix.

Add eggs, one at a time, beating until one egg is completely incorporated before adding the next egg. Scrape down sides as needed.

Add heavy cream, salt, vanilla. Mix at medium speed until fully incorporated and batter is smooth.

Sift in flour. Switching to the whisk attachment, whisk at medium high speed until batter is smooth and no flour lumps remain (about 1 minute). Because of how thin the batter was, I had difficultly mixing out all the lumps so I also used a hand whisk and mixed for a few seconds at the end to remove any lumps.

Pour batter into prepared cake pan. Place cake pan on a baking sheet. Place cake into the oven and bake about 60-65 minutes or until surface turns a dark brown and center is still jiggly.

Let cake cool at room temperature. The cake will deflate about 1 inch when it cools. Refrigerate the cake overnight to let it set and so the flavors can fully develop. Let the cake come to room temperature before cutting and serving.

https://content.jwplatform.com/videos/TCSs6c6x.mp4

a rustic cheesecake that is nearly fool-proof. It tastes like a cross between Japanese cheesecake and American cheesecake

This basque burnt cheesecake is intentionally burnt to give a bitter outer layer and extra creamy inside. It's the easiest cheesecake you will ever make!

lb cream cheese, room temp

sugar

salt

all-purpose flour

Preheat your oven to 400F and butter the inside of a 9&#8243; springform pan.

Press two layers of parchment paper into the bottom and up the sides. They should stick up about 2 inches above the edge of the pan.

Cream together the cream cheese and sugar on medium low speed using a hand or stand mixer with the paddle attachment.

Mix in the eggs one at a time on low speed and then the vanilla.

Pour the heavy cream in a slow and steady stream while the mixer is on low speed. Once smooth, sift in your flour and salt and fold to combine.

Bake for 60-65 minutes or until the top is completely burnt and it has a slight jiggle to it.

Let it cool to room temperature for about an hour then remove from the pan and slice. You can also leave it in the pan and place it in the fridge for a couple hours to completely set (my personal preference). Enjoy!

I halved the recipe as my cake pan was smaller. The taste and texture were pretty good as I followed the advise on cooling and yes, the chilled version tasted much better.  I have to reduce the baking time to 40 minutes next time as 50 minutes bake time was probably too much as the top was really dark brown, not bitter but very dark brown in colour. Thanks very much for sharing this recipe!

how did you make the burnt looked glossy brown?  Mine looked dry and crack?  Overall tasted good.  It was a success, tks.

Hi Jenna,

Love your recipes....I tried this Burnt Cheesecake and its a winner!!! Do you think I can add some cheese or salted caramel to change the flavor a bit?

My sister in law made this for us and it was so good, I want to make it again!  Any suggestions on how to make this less rich/lower calorie?

Hi jenna! Im kinda new to baking and dont really understand about the hear selection. Do i bake this with top/ upper heat? Is it true that baking uses top heat only? Thanks :)

Hi Jenna,
If I half everyhing to fit in a 6 in pan, will the baking time change as well as the cooling process? Thank you!

Tried the recipe and it tastes great. I’ve reduced it to half recipe. Although the burnt part may not look exactly as in the photo but generally it’s ok. Probably need some adjustment on my oven :) It is certainly easy to make. Thanks for the great recipe

I've made this a number of times and always a hit. Last time I put some zest of a lemon and Wow! Delish. I'm now going to try an orange. Wish me luck. Oh thank you for this recipe. So easy and so beautiful to look at.

Amazing! Best cheesecake ever. Put lemon zest and was delish. Going to try orange zest next time

This cake is amazing! I’ve never wanted to attempt a cheesecake before but this was so easy and it tastes wonderful.

This recipe works is great! I cut the sugar down to  slightly over 1 cup and it still taste divine!   
I used an 8 inch cake pan and filled the extras in silicon cups.  The baking time for this was a bit off... the top started to over burn after 20 mins.  I turned down the temperature to 180C and completely off once the top is fully burnt, took about 40 mins baking time.  Tested it for a jiggle... and that was when i knew it was done.

Hi Jenna,

Can I half the recipe and still use a 9 inch pan? For what temp and how long do you think I should bake it? Thank you i love this recipe!

This is great and so easy to make! Would 1
recipe be able to make 2 6” cheesecakes?

Hi Jenna, can I substitute 2pounds of ricotta for the cream cheese?

This &#039;burnt cheesecake&#039; is intentionally cooked at a high temperature to create a burnished, toasty top which complements the creamy interior perfectly. Try it for your next dinner party.

Basque Cheesecake

lb cream cheese (full fat, room temperature)

sugar sugar

vanilla bean

all-purpose flour (plain flour)

Preheat oven to 400°F/200°C, combi steam setting. If your oven has variable steam settings, select 30% (if not, don&#39;t worry! Just set to combi steam at the correct temperature and the oven will take care of the humidity for you).

Use two layers of parchment paper (baking paper) to line a 9 inch (23cm) round springform pan, overlapping the two layers and scrunching them into the pan and up the sides. I do this by scrunching the paper into a ball and then flattening it out again so it&#39;s more flexible to push into the pan. You don&#39;t need to get the paper smooth, it should be &#39;intentionally rustic&#39;.

Put the cream cheese and sugar into a stand mixer with the paddle attachment fitted. Mix on medium speed until well combined and smooth, scraping down the sides as necessary.

Add the eggs, one at a time, with the mixer running. Mix each one in completely before adding the next.

Add the remaining ingredients and mix on low speed until completely combined. Don&#39;t mix longer than necessary as you don&#39;t want to aerate the mixture too much.

Pour the batter into the prepared pan and place into the preheated oven. Cook until the cheesecake is dark brown on top, puffy and very wobbly, approximately 55 minutes.

Cool the cheesecake to lukewarm on the counter; it will sink significantly in the center as it cools, this is normal.

Refrigerate the cheesecake for at least 8 hours or overnight to set. It needs to be completely cold before serving.

To serve, slice with a hot knife, cleaning the blade between each cut to get nice clean slices.

Every cheesecake lover should try to bake this Burnt Cheesecake at least once, in your home kitchen.

Burnt Cheesecake

g cream cheese (room temperature)

g dairy whipping cream

eggs each)

g cake flour/plain flour (about 2 tbsps)

Lined muffin pan with 9 cupcake liners. Preheat oven to 160 deg C.

Beat cream cheese and sugar together at low speed. Gradually pour in whipping cream, beat till smooth at medium speed. Continue beating, add vanilla extract, mix well .Add the eggs, 1 at a time, beating well after each addition. Sift in flour and beat until smooth.

Pour cheesecake batter into the cupcake liners and place in the oven middle rack.. Bake for about 40 minutes (@160 deg C) or the cake is set. Then set the oven on top grill 180 deg C and continue to bake the cake tops to darker brown almost burnt for about 5-10 minutes. 

Remove from the oven and leave to cool completely. Then chill the cheesecake before consuming.

Ein einfaches Rezept für Baskischen Käsekuchen ohne Boden - Basque Burnt Cheesecake von Zuckerzimtundliebe Käsekuchen mit Frischkäse creamy cheesecake foodstyling food photo feedfeed bakefeed

Rezept für Baskischer Käsekuchen ohne Boden - Basque Burnt Cheesecake

900 g raumtemperierten Frischkäse Doppelrahmstufe natur (bitte keinen fettreduzierten Käse verwenden)

300 g Zucker (Menge bitte nicht reduzieren)

Päckchen Bourbon-Vanillezucker

Prise Salz

Eier (Gr. L) (raumtemperiert, verquirlt)

g Mehl

Wichtig: alle Zutaten müssen unbedingt raumtemperiert sein. Frischkäse und Sahne also rechtzeitig aus der Kühlung nehmen.

Den Backofen auf 200°C Ober- und Unterhitze vorheizen. Eine Springform mit 24cm Durchmesser fetten (siehe Erklärung im Text oben) und zweifach mit Backpapier auslegen und zwar so, dass das Backpapier ca. 3-4 cm über dem Formrand endet. Dies ist wichtig, weil der Käsekuchen während des Backens in die Höhe schnellt und nicht über die Wupper gehen soll. Das Buttern hält die Backpapierabschnitte eng an der Form.

Frischkäse in eine Rührschüssel geben und mit den Quirlen des Handmixers oder in Eurer Küchenmaschine bei mittlerer Geschwindigkeit cremig rühren.

Den Zucker samt Vanillezucker und Salz dazu geben und zwei Minuten weiter rühren. Gerne mal mit einem Silikonschaber Teig vom Rand zurück zum Rest in die Schüssel schieben.

Die verquirlten Eier nach und nach mit immer kurzen Päuschen dazwischen beimischen.

Jetzt die Sahne nur einfließen lassen, während die Quirle langsam weiter ihre Runden drehen. Das Mehl zuletzt darüber sieben und nur noch ganz rasch einrühren, jetzt nicht mehr dolle mixen. Bitte nicht wundern: die Masse ist sehr flüssig. 

Den Basque Burnt Cheesecake ca. 60-65 Minuten lang auf mittlerer Schiene backen. Bitte zwischendrin nicht öffnen, um Salute zu sagen. Er sollte gebräunt sein und in der Mitte noch etwas wackelig wie ein Wackelpudding.*

Das baskische Käsekuchenteilchen sodann bei Raumtemperatur auskühlen lassen und gerne noch mal über Nacht im Kühlschrank lagern. Gegessen wird er jedoch raumtempiert, befreit ihn also rechtzeitig wieder aus der Kühlung.

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Basque Burnt Cheesecake

Basque Burnt Cheesecake

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