burnt cheesecake

This burnt basque cheesecake is enveloped in a caramelized crust with a creamy, rich interior. This cheesecake is from the Basque region of Spain and is quickly become my go-to dessert to make. 

Basque Cheesecake

cream cheese,

sugar

vanilla pod ((or 2 teaspoons vanilla extract))

eggs

salt

heavy cream

all-purpose flour ((40 grams))

Rub an 8-inch cake pan with about 1 teaspoon of softened butter. This will help the parchment stick to it. Then press a sheet of parchment into the cake pan, pressing it up the sides and making sure it’s as close and secure to the pan as possible. Set aside. 

To Prep the Pan:

Preheat the oven to 400 degrees F.

You can do this with an electric hand mixer or stand-up mixer. Add the cream cheese to the bowl and beat it until smooth. Pour in the granulated sugar and vanilla beans (or vanilla extract) and beat it until smooth and fluffy, about 1 minute. Next, crack in one egg at a time, mixing it in before adding the following one. Repeat until you’ve worked your way through the eggs. Add the salt and pour in the heavy cream in a slow and steady stream and mix until combined, about 1 minute. Lastly, sift in the flour and mix it in until just incorporated.

Pour the cheesecake mixture into the prepared pan and smooth out the top. Smack it on the counter a few times so make sure it gets in those crevices

Place the baking pan on a baking sheet (I do this in case there&#039;s any spillage--there shouldn&#039;t be) and transfer to the oven to bake for 45 to 50 minutes, until the cheesecake is puffed up and jiggly. Remove from the oven and allow to cool in the pan for about 1 hour. Remove it from the pan by lifting up the excess parchment. Allow it to cool for another hour.

As it cools, the cheesecake will fall in size and firm up. Peel off the parchment and slice it up. I like to serve this cheesecake by itself at room temperature.

I store the cheesecake in an airtight container at room temperature. You&#039;re welcome to store it in the fridge if you like too.

To Make the Cheesecake:

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.

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

tsp vanilla extract

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.

This classic burnt cheesecake - invented in the Basque region - is perfectly creamy on the inside and delightfully browned to perfection on the outside!

cream cheese

all-purpose flour

Preheat the oven to 395 degrees Fahrenheit.

Crack the eggs into a mixing bowl and add the sugar. Using an electric mixer or a whisk, mix until well combined.

Add the cream cheese, flour and heavy cream and whisk again until smooth.

Line an 8-inch springform pan with parchment paper, making sure that the paper extends above the rim of the pan.  This will prevent the cheesecake from overflowing over while baking.

Pour the cake batter into the springform pan.

Bake the cheesecake in the oven at 395 degrees Fahrenheit with top and bottom heat. The baking time will depend on your preferred texture: about 35 minutes for runny, 40 minutes for creamy, and 45 minutes for fully cooked. Every oven cooks slightly differently, so your exact baking time may vary.

Once cooked and the top is golden brown, turn off the oven and let the cheesecake cool inside with the door slightly open.

When the cake has cooled noticeably, remove it from the oven and let it cool on the counter until it reaches room temperature. Transfer it to the refrigerator and chill for at least 3 hours, or ideally overnight.

Made with five ingredients my Burnt Basque Cheesecake has a perfectly caramelized crust with a rich, creamy interior that makes every bite a culinary event.

lbs cream cheese (four 8 ounce blocks (not whipped)- room temperature)

eggs (room temperature)

tbsp all-purpose flour

Preheat the oven to 410°F

Place all the ingredients to the bowl of your stand mixer (or a large bowl with an electric mixer).

Using the paddle attachment, mix the ingredients on medium speed until smooth and creamy, scraping the sides of the bowl as needed.

Line a 10-inch springform pan with sheets of parchment paper so that the paper extends past the edges of the pan, overlaping the sheets for full coverage.

Pour the cheesecake batter into the prepared pan.

Place the springform pan (on a baking sheet) into the preheated oven on the center rack.

Bake the basque cheesecake for 40-50 minutes (baking time may vary) *Water bath is not necessary for this cheesecake.

When the top of the cheesecake turns dark brown and almost looks burnt, turn the oven off.Remove the pan from the oven and let the cheesecake cool on a wire rack. *The center of the baked cheesecake won’t be completely set and will have a fair amount of jiggle to it (think of jello).*You’re going to get an impressive rise, but the cheesecake will settle and fall after its been taken out of the oven.

Let the cheesecake completely cool before removing from the springform pan. Allow it to finish cooling for about an hour. Then place the cheesecake into the refrigerator for at least 4 hours (overnight is best) to completely chill and set up.Do not remove the Basque Cheesecake from the parchment paper until it’s been fully cooled and you are ready to cut and serve the cheesecake.

A rich and creamy Basque-style cheesecake baked in a loaf pan with a caramelized top and custard-like center, perfect for small-batch indulgence.

Burnt Basque Cheesecake in a Loaf Pan

cream cheese, softened (full-fat)

eggs, room temperature

vanilla extract

Preheat oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some overhang for easy removal.

In a large mixing bowl, beat the cream cheese and sugar until very smooth and fluffy.

Add the eggs one at a time, mixing well after each addition.

Pour in the heavy cream, vanilla extract, and salt. Beat until fully incorporated and silky.

Sift in the flour and fold gently until just combined.

Pour the batter into the prepared loaf pan. Tap lightly on the counter to release air bubbles.

Bake for 40–45 minutes, or until the top is deeply golden and the center still jiggles slightly.

Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.

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