Burnt Basque Cheesecake, a creamy, toast-flavored delight with a simple prep, needing no water bath, perfect for any occasion.
Burnt Basque Cheesecake Recipe
Elevate your dessert game with the Burnt Basque Cheesecake, an effortlessly elegant and luscious treat. This cheesecake is famed for its rich, toasted flavor profile, skipping the fuss of crusts and water baths. Indulge in the beautifully caramelized outer layer that conceals a velvety, creamy heart, promising an unforgettable taste experience. Perfect for making ahead, it's the star at dinner parties or a luxurious treat to enjoy at home.
Ingredients
- 24oz / 675g Cream Cheese
- 1 ¼ Cups / 250g White Sugar
- 4 Eggs
- 1 ½ Cups / 375ml Heavy Cream
- 1 teaspoon Vanilla Essence
- ¼ Cup / 30g Flour
- ½ teaspoon Salt
Instructions
- Preheat the oven to 210C / 410F and let all of the ingredients come up to room temperature.
- In a large bowl if you are using a hand mixer or the bowl of a stand mixer add the cream cheese and sugar.
- Beat on medium speed for about 3-4 minutes or until light and fluffy.
- Crack in the 4 eggs, one at a time, beating well in between each addition.
- Scrape down the sides of the bowl a few times to make sure everything is evenly incorporated.
- The batter should get thinner and creamier.
- Pour the cream and vanilla essence into the cheesecake mixture and mix again on medium speed for about a minute or until everything is evenly combined.
- Sift the flour and salt into the batter, making sure there are no lumps. Give everything a final mix together until well combined.
- Prepare a 20cm or 8″ springform cake pan by greasing and placing 2 layers of nonstick paper in the pan, letting it come up each side so the cheesecake mixture won't overflow.
- Pour the cheesecake batter into the cake pan and place into the oven for about 50-55 minutes.
- It will puff up and develop a lot of color.
- Check the cheesecake after about 45 minutes, it’s finished baking when its developed a deep dark shade and the center still jiggles slightly. Baking times can vary depending on your oven.
- Let the baked cheesecake cool completely before placing it into the fridge for at least 4 hours to set.
- Serving: Remove the cheesecake from the fridge and let it warm up to room temperature for an hour or two.
- Remove the sides of the cake pan and peel back the non-stick paper.
Slice the cheesecake and serve.
Serving Suggestions
- Strawberry Compote
- Freshly Whipped Cream
- Fresh Berries
- Lemon Curd
Tips and Tricks
- The cheesecake is ready when it's toasted on top, and the middle still jiggles when the cake pan is shaken. Overbaking will result in a firmer texture, while underbaking gives a gooier, creamier center.
- If the cheesecake isn't toasting as desired, a higher oven heat might be needed, as oven temperatures can vary. Alternatively, you can briefly turn on the grill or broiler to toast the top, but this requires close monitoring to avoid altering the cheesecake's texture.
- If the cheesecake is not as creamy as expected, it’s likely overbaked. Ensure the middle is still jiggly when you take it out of the oven for that velvety creamy texture.
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