Burnt Basque Cheesecake Raspberry Coulis

why make this recipe

Burnt Basque Cheesecake is a unique dessert that stands out for its creamy texture and deep, caramelized flavor. Originating from the Basque region of Spain, this cheesecake delights with its simplicity and rustic charm. It’s not just a treat for special occasions; it’s perfect for everyday enjoyment too. The quick preparation and minimal ingredients make it a go-to recipe for both novice and experienced bakers.

how to make Burnt Basque (San Sebastián Style) Cheesecake With Raspberry Coulis

Ingredients:

• 2 cups cream cheese, softened
• 1 cup granulated sugar
• 4 large eggs
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 1/4 teaspoon salt
• 1 cup fresh raspberries (for coulis)
• 1/2 cup sugar (for coulis)
• 1/2 cup water (for coulis)

Directions:

1. Preheat your oven to 400°F (200°C). Grease a round springform pan and line the bottom and sides with parchment paper.
2. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the heavy cream and vanilla extract until combined.
5. Gently fold in the flour and salt until just incorporated.
6. Pour the batter into the prepared pan. Bake for 40-45 minutes, or until the top is burnt and the center is slightly jiggly.
7. While the cheesecake is baking, make the raspberry coulis. In a small saucepan, combine the raspberries, sugar, and water. Cook over medium heat until the raspberries break down and the mixture thickens. Strain it to remove seeds and let it cool.
8. Once the cheesecake is done, let it cool at room temperature before removing it from the pan. Chill in the refrigerator for at least 4 hours before serving.
9. Serve with the raspberry coulis drizzled on top or on the side.

how to serve Burnt Basque (San Sebastián Style) Cheesecake With Raspberry Coulis

Slice the cheesecake and plate each piece with a generous drizzle of raspberry coulis. You can also add fresh raspberries or mint leaves for a pop of color. It pairs well with a cup of coffee or tea, making it a delightful dessert for any gathering.

how to store Burnt Basque (San Sebastián Style) Cheesecake With Raspberry Coulis

Keep the cheesecake stored in the fridge for up to 5 days. Cover it with plastic wrap or store it in an airtight container to prevent it from drying out. If you have extra raspberry coulis, store it separately in the fridge for up to a week.

tips to make Burnt Basque (San Sebastián Style) Cheesecake With Raspberry Coulis

• Make sure your cream cheese is softened to room temperature for easy mixing.
• Don’t worry too much about the burnt top; that’s part of its charm and flavor!
• Use a water bath if you’re concerned about cracks, but it’s not necessary for this recipe.
• Feel free to adjust the sweetness in the coulis based on your preference.

variation

For a different flavor, try adding lemon zest to the cheesecake batter for a citrus twist. You can also replace raspberries with other fruits like strawberries or blueberries for the coulis.

FAQs

Can I freeze Burnt Basque Cheesecake?
Yes, you can freeze the cheesecake. Wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months.

Why does the cheesecake crack?
Cracks can happen due to overmixing or if the cheesecake is baked at too high of a temperature. However, in this recipe, the burnt top typically covers any imperfections.

Can I make this cheesecake ahead of time?
Absolutely! It’s a great make-ahead dessert. Just make sure to chill it for at least 4 hours in the fridge before serving.

Burnt Basque Cheesecake with Raspberry Coulis

A unique and creamy dessert featuring a burnt top and delicious raspberry coulis, perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 4 hours hrs 30 minutes mins

Servings: 8 servings

Course: Dessert

Cuisine: Spanish

Calories: 400

Ingredients Method Notes

Ingredients

  

For the Cheesecake

• 2 cups cream cheese, softened Make sure it's at room temperature for easy mixing.
• 1 cup granulated sugar Adjust sweetness to taste.
• 4 large eggs Add one at a time, mixing well after each.
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour Fold gently into the mixture.
• 1/4 teaspoon salt

For the Raspberry Coulis

• 1 cup fresh raspberries
• 1/2 cup sugar Adjust sweetness based on raspberry tartness.
• 1/2 cup water

Method

 

Preparation

1. Preheat your oven to 400°F (200°C). Grease a round springform pan and line the bottom and sides with parchment paper.
2. In a large bowl, beat the cream cheese and sugar until smooth and creamy.
3. Add the eggs one at a time, mixing well after each addition.
4. Stir in the heavy cream and vanilla extract until combined.
5. Gently fold in the flour and salt until just incorporated.

Baking

1. Pour the batter into the prepared pan. Bake for 40-45 minutes, or until the top is burnt and the center is slightly jiggly.

Making the Coulis

1. While the cheesecake is baking, in a small saucepan, combine the raspberries, sugar, and water.
2. Cook over medium heat until the raspberries break down and the mixture thickens. Strain to remove seeds and let cool.

Cooling

1. Once the cheesecake is done, let it cool at room temperature before removing it from the pan.
2. Chill in the refrigerator for at least 4 hours before serving.

Serving

1. Slice the cheesecake and plate each piece with a generous drizzle of raspberry coulis. Garnish with fresh raspberries or mint leaves, if desired.

Notes

Cover the cheesecake with plastic wrap or store it in an airtight container to prevent drying out. Store in the fridge for up to 5 days. If you have extra raspberry coulis, store it separately in the fridge for up to a week.