The Basque Cheesecake, originating from Spain’s Basque region, is renowned for its burnt exterior and creamy interior, creating a unique contrast of flavors and textures.
Unlike traditional cheesecakes, this recipe embraces imperfections, encouraging a cracked and caramelized top that adds depth to its rich flavor profile.
This decadent dessert requires minimal effort and is perfect for those who enjoy a less sweet and more complex cheesecake experience.
Whether you’re a cheesecake aficionado or a novice baker, this Delicious Basque Cheesecake recipe is sure to become a favorite at any gathering or special occasion.
Ingredients
Main Ingredients:
- 1 kg (2.2 lbs) cream cheese, at room temperature
- 1 1/2 cups (300g) granulated sugar
- 6 large eggs, at room temperature
- 1 pint (480ml) heavy cream
- 1 tablespoon vanilla extract
- 1/4 cup (30g) all-purpose flour
- Butter, for greasing the pan
Instructions
Preparation Instructions:
Preheat your oven to 400°F (200°C).
Butter a 9-inch springform pan and line it with parchment paper.
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition.
Gradually add the heavy cream and vanilla extract, mixing until fully incorporated.
Sift the flour into the batter and mix until smooth and no lumps remain.
Baking Instructions:
Pour the batter into the prepared springform pan, smoothing out the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the top is deeply caramelized and the center is set but still slightly jiggly.
Remove from the oven and let cool completely in the pan on a wire rack.
Serving:
Once cooled, remove the cheesecake from the pan and serve at room temperature.
Optionally, dust with powdered sugar before serving.
Nutritional Facts
- Serving Size: 1 slice (based on 12 servings)
- Calories: 480
- Total Fat: 37g
- Saturated Fat: 22g
- Cholesterol: 185mg
- Sodium: 320mg
- Total Carbohydrates: 31g
- Sugars: 26g
- Protein: 8g
FAQs
1. Why does the Basque Cheesecake have a burnt top?
The burnt top, also known as the “burnt Basque” effect, is intentionally created by baking the cheesecake at a high temperature. This caramelization adds a unique flavor and texture to the cheesecake.
2. Can I use low-fat cream cheese or substitute ingredients?
Using full-fat cream cheese and heavy cream is recommended for the best texture and flavor. Substituting with low-fat alternatives may affect the richness and consistency of the cheesecake.
3. How do I know when the Basque Cheesecake is done baking?
The cheesecake is done baking when the top is deeply caramelized and the center is set but still slightly jiggly. It will continue to firm up as it cools.
4. Can I make this cheesecake ahead of time?
Yes, the Basque Cheesecake can be made ahead of time and stored in the refrigerator for up to 3 days. Serve chilled or bring to room temperature before serving.
5. How should leftovers be stored?
Store leftover Basque Cheesecake in an airtight container in the refrigerator. It can also be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.