Basque Burnt Cheesecake Recipe
Make Basque Burnt Cheesecake Recipe in just 4h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake
Pan & lining
Method
Prepare
- 1
Preheat and line pan
Preheat oven to 210°C (410°F) convection or 230°C (450°F) conventional. Fit a 9-inch (23 cm) springform pan or a 20–23 cm round cake pan with high sides. Tear a sheet of parchment paper large enough to line the pan so the paper extends at least 5–7 cm (2–3 in) above the rim; crumple the paper then smooth it to make it pliable. Lightly butter the bottom of the pan (optional) to help the parchment stick, then press the parchment into the pan, allowing excess to stand above the rim. Set the lined pan on a small baking sheet to make handling easier.
- 2
Room temperature ingredients
Remove cream cheese and eggs from the refrigerator at least 30 minutes before starting so they come to room temperature; this ensures a smooth batter and better incorporation.
Make the batter
- 3
Soften and mix cream cheese
Place the room-temperature cream cheese in a large mixing bowl. Using a hand mixer or stand mixer fitted with the paddle attachment, beat on medium speed until smooth and free of lumps, about 2–3 minutes. Scrape down the bowl sides with a rubber spatula.
- 4
Add sugar and eggs
Add the granulated sugar to the cream cheese and beat on medium speed until combined and slightly glossy, about 1–2 minutes. Add the eggs one at a time, beating briefly after each addition until incorporated. Don't overbeat — mix just until each egg is incorporated to avoid adding excess air.
- 5
Incorporate flour, salt, and vanilla
Sift the all-purpose flour over the bowl (or sprinkle it) and add the fine sea salt and vanilla extract. Mix on low speed just until the flour disappears into the batter.
- 6
Add cream
With the mixer on low, slowly pour in the heavy cream in a thin stream or add in two additions, mixing until the batter is smooth and pourable. Stop mixing as soon as the batter is homogeneous to minimize aeration; the batter should be slightly loose and silk-like.
- 7
Final scrape and strain (optional)
Scrape the batter into a large measuring cup or bowl. For an ultra-silky texture, press the batter through a fine-mesh sieve into the prepared pan to remove any remaining lumps or air pockets. Tap the pan gently on the counter to settle the batter.
Bake
- 8
Bake until deeply browned
Place the lined pan (on the baking sheet) on the middle rack of the preheated oven. Bake for 45–55 minutes, until the top is deeply golden to dark brown and the edges are set but the center still has a gentle jiggle (it continues to set as it cools). If your oven runs cool, bake longer in 5–8 minute increments; if it runs hot, check earlier. Aim for a well-browned, slightly blistered top — that characteristic 'burnt' surface forms the signature flavor.
- 9
Optional water bath note
A water bath is not necessary for Basque burnt cheesecake and will reduce the desired browning. Do not use a water bath unless you prefer a paler, more custardy texture.
Cool & serve
- 10
Cool in pan
Remove the cheesecake from the oven and place on a wire rack. Allow it to cool in the pan for 1 to 2 hours at room temperature. The center will continue to set and the top will relax slightly.
- 11
Chill (optional but recommended)
For a firmer slice and better flavor development, refrigerate the cooled cheesecake (still in its parchment) for at least 2 hours, preferably 4 hours or up to overnight. If you prefer a creamier, softer slice, serve after 1–2 hours of cooling.
- 12
Unmold and slice
To remove, run a thin knife around the pan edge if using springform, then lift the cake using the parchment paper overhang. Place on a serving plate and slice with a sharp knife wiped clean between cuts. Serve at room temperature or chilled. The top will have a caramelized, slightly bitter-sweet flavor that contrasts with a rich, creamy interior.
- 13
Storage
Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, wrap tightly and freeze up to 1 month; thaw overnight in the refrigerator before serving.