Yesterday, I was browsing through my newsfeed and this Burnt Basque Cheesecake recipe kept on showing up. I was wondering what all the craze was about something “burnt.” Curious, I searched the web and found out that it is indeed something delicious.
One of my friends tried it and she said it was really good. It seemed easy to make yet complicated. So, here’s what I found out…
How to Make Burnt Basque Cheesecake Recipe
This cheesecake recipe is similar to the New York style cheesecake but with a pressed in cookie crust. Inspired by a Basque recipe, the method requires that the cheesecake is “burnt” and cooked at high temperature. Sounds challenging, right?
The recipe requires a 10-inch cake pan. Good thing we have these new round parchment paper sheets. They fit perfectly into my round cake pan. I don’t even need to cut them up. All I need to do is bring them out of the packaging and line up my cake pans. They’ll be available in the market soon!
What I love most about this recipe is that you can make them a day ahead and serve them the next day. Which gives me a great idea for our Thanksgiving and holiday dessert!
Ready for the Holidays
Making this cheesecake recipe is easy. At first I was afraid the cheesecake would get too burnt and end up tasting really bitter. This was sort of a practice session and I really wanted to get the recipe right the first time.
Anyway, the cheesecake came out really good! The “burnt” top of the cheesecake contrasted with its sweetness, which made it uniquely delicious. Of course, I posted a photo of my cheesecake in social media to “brag” how well I made it the first time LOL!
Try this delicious Burnt Basque Cheesecake recipe. It will be perfect for special dinner desserts with a nice cup of coffee or sherry.
Looking for special dinner ideas? Why not make this simple yet elegant Vegetable Fettuccine Alfredo to go with your cheesecake dessert.
Burnt Basque Cheesecake Recipe
- round 10-inch cake pan
- round 9-inch parchment paper sheets
- unsalted butter
- 2 lbs cream cheese at room temperature
- 1 1/2 cups sugar
- 6 pieces large eggs
- 2 cups heavy cream
- 1 tsp Kosher salt or 1/2 tsp fine salt
- 1 tsp vanilla extract you can add another tsp if you want more sweetness
- 1/3 cup all-purpose flour
- Place your cooling rack in the middle of your oven. Preheat the oven to 400°F.
- Grease the round cake pan with unsalted butter. Place 2 sheets of round parchment paper at the bottom of the pan then place on your baking pan.
- Using a stand mixer, beat the cream cheese and sugar at medium-low speed for 2 minutes. Scrape the sides until free of lumps and the sugar has dissolved.
- Increase speed to medium while adding the eggs one at a time, beating 15 seconds before adding the next one. Reduce speed to low and scrape the sides of the bowl. Add the vanilla, cream, and salt and beat for 30 seconds until smooth.
- Turn off the mixer and sift flour evenly into the mixture. Beat for 15 seconds on low until well-incorporated. Scrape the sides and continue to beat homogenously for 10 seconds until smooth.
- Pour the cream cheese batter into the pan. Bake for 60 to 65 minutes until it is golden brown at the top yet jiggly at the center.
- Let it cool completely on a cooling rack. You will notice that it falls when cool. Remove from mold then let it cool completely on the cooling rack before removing the parchment paper.
- You can chill before serving or slice right away and serve.