Basque Cheesecake: Burnt Creamy Delight

introduction

Basque cheesecake, known for its unique burnt top and creamy texture, has become a popular dessert around the world. This delicious cheesecake is perfect for any occasion, with its simplicity and rich flavor making it a crowd-pleaser.

why make this recipe

Making Basque cheesecake is rewarding and enjoyable. Its distinctive taste and texture set it apart from traditional cheesecakes. Plus, it requires relatively few ingredients and is easy to prepare. The burnt top not only gives it character but also enhances the flavors within. Whether you’re hosting a gathering or treating yourself, this cheesecake is sure to impress.

how to make Basque Cheesecake

Ingredients:

• 130 grams ground vanilla wafer cookies (about 1 ¼ cup) or ground graham crackers
• ¼ tsp kosher salt
• 85 grams melted unsalted butter (6 Tbsp)
• 454 grams brick style cream cheese (16 oz, room temp)
• 100 grams granulated sugar (½ cup)
• 3 large eggs (room temp)
• 1 ½ teaspoon pure vanilla extract
• 16 grams all-purpose flour (2 Tbsp)
• ½ teaspoon kosher salt
• 250 ml heavy cream (1 cup)

Directions:

1. Line a 3-inch deep, 6-inch round cake pan with a removable bottom using two layers of parchment paper. Let the paper extend about 2 inches above the pan’s rim. Set the pan aside.
2. Preheat your oven to 425°F (220°C).
3. Crust: In a bowl, mix the ground cookies, ¼ tsp of kosher salt, and melted butter until combined. Press this mixture evenly into the bottom of the prepared pan.
4. Filling: In another bowl, beat the cream cheese until smooth. Add the granulated sugar and continue to mix. Next, add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, flour, ½ tsp kosher salt, and heavy cream until the batter is well combined.
5. Pour the filling over the crust in the prepared pan.
6. Bake for about 40-50 minutes or until the top is dark brown and the center is slightly jiggly.
7. Let the cheesecake cool in the pan for at least 30 minutes before transferring it to the refrigerator for several hours or overnight.

how to serve Basque Cheesecake

Basque cheesecake is best served chilled. You can slice it into wedges and enjoy it plain, or add fresh fruit, whipped cream, or a drizzle of caramel sauce for extra flavor.

how to store Basque Cheesecake

Store any leftover cheesecake in the refrigerator, covered tightly. It will keep well for up to five days. If you want to store it longer, you can freeze slices wrapped in plastic wrap and aluminum foil for up to two months.

tips to make Basque Cheesecake

• Ensure all your ingredients are at room temperature for the best mixing results.
• Don’t skip the step of lining the pan with parchment paper. It helps in easy removal and keeps the edges from burning.
• Let the cheesecake cool completely at room temperature before refrigerating to prevent condensation.

variation

You can experiment with different flavors by adding lemon zest or espresso powder to the filling for a unique twist. Some also like to mix in chocolate chips or swirl fruit purees in the batter before baking.

FAQs

1. Can I use a different type of crust?
Yes! You can substitute the vanilla wafer cookies with graham crackers, Oreo cookies, or any of your favorite cookie crumbs.

2. Why does the top of the cheesecake burn?
The burnt top is a signature feature of Basque cheesecake. It adds a caramelized flavor and creamy texture inside, which many people enjoy.

3. Can I make it gluten-free?
Absolutely! Use gluten-free cookie crumbs and flour to make a gluten-free Basque cheesecake.

Basque Cheesecake

This Basque cheesecake features a unique burnt top and creamy texture, making it a delicious dessert perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 8 servings

Course: Dessert, Sweet

Cuisine: Basque, Spanish

Calories: 380

Ingredients Method Notes

Ingredients

  

Crust

• 130 grams ground vanilla wafer cookies (about 1 ¼ cup) or ground graham crackers
• ¼ tsp kosher salt
• 85 grams melted unsalted butter (6 Tbsp)

Filling

• 454 grams brick style cream cheese (16 oz, room temp)
• 100 grams granulated sugar (½ cup)
• 3 large eggs (room temp)
• 1 ½ tsp pure vanilla extract
• 16 grams all-purpose flour (2 Tbsp)
• ½ tsp kosher salt
• 250 ml heavy cream (1 cup)

Method

 

Preparation

1. Line a 3-inch deep, 6-inch round cake pan with two layers of parchment paper, letting it extend about 2 inches above the rim.
2. Preheat your oven to 425°F (220°C).
3. In a bowl, mix the ground cookies, ¼ tsp kosher salt, and melted butter until combined. Press this mixture evenly into the bottom of the prepared pan.

Filling

1. In another bowl, beat the cream cheese until smooth. Add the granulated sugar and continue to mix.
2. Add the eggs one at a time, mixing well after each addition.
3. Stir in the vanilla extract, flour, ½ tsp kosher salt, and heavy cream until well combined.
4. Pour the filling over the crust in the prepared pan.

Baking

1. Bake for about 40-50 minutes or until the top is dark brown and the center is slightly jiggly.
2. Let the cheesecake cool in the pan for at least 30 minutes before transferring to the refrigerator for several hours or overnight.

Notes

Ensure all your ingredients are at room temperature for the best results. Don't skip lining the pan with parchment paper to help with easy removal. Let cheesecake cool completely at room temperature before refrigerating to prevent condensation.