Basque Burnt Cheesecake recipe

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Who doesn’t just love cheesecake?! With one bite, you’ll never get over it. Especially Basque Burnt Cheesecake. A unique twist on the most decadent treat.

Basque Burnt Cheesecake

You read it right. Burnt Cheesecake. Because you will actually ‘burn’ the cheesecake (just a little) to make. It originated in Basque Country. Hence the name Basque Burnt Cheesecake.

Did I hear someone asking?

The Basque Country, also called the Basque region, is situated on the Bay of Biscay at the western end of the Pyrenees mountain range between Southern France and Spain. The region is home to the Basque People also called in the Basque language,  Euskaldunak.

There is a so-called Southern Basque Country, also known as Spanish Basque Country. The name in the Basque language is Hegoalde, which, as the name implies, is situated within Spain. 

And there is Northern Basque Country, also called Iparralde in their language, and lies entirely within France. 

For sure, the language and culture here are distinctive because of the 2 countries, lying in its borders.

So, there’s a little bit of something and I hope I answered some of the questions. Sorry, I can’t lie – I kind of love the history.

Let’s go back to our delicious Basque Burnt Cheesecake.

Basque Burnt Cheesecake

You may think that this cheesecake is a classic. Actually, this was only created in 1990 by a Chef named Santiago Rivera. He is from San Sebastian, a resort town on the Bay of Biscay in Basque Country (Spain – it’s an autonomous community in Spain). He owned a restaurant there named La Viña and was looking for a new, unique dessert menu.

To make the story short, he created this “burned” cheesecake. His restaurant is still there and displaying the ever-popular Basque Burnt Cheese Cake. You can find the chef there, too – so hats-off to his staying power and building a successful business that’s really lasted.

It is said that the counterpart of this cheesecake is the New York Style Cheesecake with the crust. Another delicious cheesecake. Whatever! As long as it’s also yummy. I don’t care. I’m in for another slice, because it’s delicious.

How to make the Basque Burnt Cheesecake

This Basque-inspired Burnt Cheesecake is easy to make. I haven’t tasted the original yet (also, I’m flying internationally to do so, just FYI – I’ll stick with this inspired recipe I came up with). But I’m sure, the REAL chef used a cream cheese made in Spain. Or maybe he’s making his own cream cheese, too. That will be so amazing.

My Burnt Cake is not really burned so much that it will be carbonized or have a charcoal-like topping (that would be gross). No, this was baked in high heat, just high enough that the topping is caramelized and has a distinctive taste. 

Anyways, this (fake) burned cheesecake is sooo good! The combination of the unique flavor of the topping and the richness of the cake is really…exquisite…heavenly! Like a creme brulee, but not…so fun.

What Do You Need to Make Basque Burnt Cheesecake

To begin with, gather all the ingredients listed and prepare a 9-inch pan for the cheesecake. I used a springform pan like this one. Don’t forget to cut a few big pieces of parchment paper to line the pan. In addition, you’ll need:

  • 3 block cream cheese, room temperature
  • 5-6 large eggs, room temperature (the more egg you use, the richer cheesecake will be)
  • 1 ½ c sugar
  • ½ tsp salt
  • 2.5 c heavy cream, room temperature
  • ½ c All-Purpose flour, sifted
  • ½ tsp vanilla extract
  • Extra butter, soften, to grease the pan
Ingredients for basque burnt cheesecake

Putting the ingredients together

While preheating the oven to 400°F, you can start by creaming together the cream cheese (softened to room temperature) and sugar in a mixing bowl of a stand mixer fitted with the paddle attachment. Then beat on medium-low speed, about 30 seconds.

Instructions to make burnt cheesecake

Add one egg at a time to the cream cheese mixture. Beat until everything is incorporated for about 1 minute. Then add heavy cream, salt, and vanilla extract and then continue beating until the mixture is smooth. Scrape down the sides of the bowl with the spatula couple of times during the mixing process.

Add sifted flour and beat just until everything is incorporated. Don’t overbeat the mixture.

The batter should be smooth, silky, and free of the lump.

Making the burnt cheesecake

Baking the cheesecake

Grease the bottom and the sides of the baking pan with softened butter. Cut a big piece of parchment paper and then line the pan. Continue greasing the parchment paper like you grease the pan. Then cut another piece of parchment and line on top of it.

Basque burnt cheesecake won’t have smooth outer edges like regular cheesecake because of the parchment linings.

Baking the Basque Burnt Cheesecake

Pour batter into the pan, use a spatula or back of a spoon to smooth out the top if necessary.

Bake cheesecake for 45 to 50 minutes. It should have a dark golden brown or dark brown top.

Let the cheesecake cool down completely to room temperature before serving. The middle of the cake will be sunken as it’s cooling down.

Basque Burnt Cheesecake

Cheesecake can be frozen for up to a month. Just thaw it and go to town!

Don’t forget to Pin this recipe into your favorite dessert recipes Pinterest board to make it easier for you to find it again when you’re ready for another decadent treat.

Basque Burnt Cheesecake
Yield: 1 9-inch Cheesecake

Basque Burnt Cheesecake Recipe

Prep Time: 15 minutes
Cook Time: 50 minutes
Additional Time: 30 minutes
Total Time: 1 hour 35 minutes

Cheesecake is a well-loved dessert and you'll never get over it once you've eaten one, especially the recently popular Basque Burnt Cake.

Ingredients

  • 3 block cream cheese, room temperature
  • 5-6 large eggs, room temperature (the more egg you use, the richer cheesecake will be)
  • 1 ½ c sugar
  • 2.5 c heavy cream, room temperature
  • ½ c All-Purpose flour, sifted
  • ½ tsp salt
  • ½ tsp vanilla extract
  • Extra butter, soften, to grease the pan

Instructions

  1. Preheat oven to 400F
  2. In a mixing bowl of a stand mixer fitted with the paddle attachment, combine soften cream cheese at room temperature and sugar and beat on medium-low speed, about 30 seconds.
  3. Add one egg at a time to the cream cheese mixture and beat until everything is incorporated for about 1 minute.
  4. Add heavy cream, salt, and vanilla extract and continue beating until the mixture is smooth. Scrape down the sides of the bowl with the spatula couple of times during the mixing process.
  5. Finally, add sifted flour and beat just until everything is incorporated. Don’t overbeat the mixture.
  6. The batter should be smooth, silky, and free of the lump.
  7. Grease the bottom and the sides of the baking pan with softened butter. Cut a big piece of parchment paper and line the pan. Continue greasing the parchment paper like you grease the pan. Then cut another piece of parchment and line on top of it.
  8. Basque burnt cheesecake won’t have smooth outer edges like regular cheesecake because of the parchment linings.
  9. Pour batter into the pan, use a spatula or back of a spoon to smooth out the top if necessary.
  10. Bake cheesecake for 45 to 50 minutes. It should have a dark golden brown or dark brown top.
  11. Let the cheesecake cool down completely to room temperature before serving. The middle of the cake will be sunken as it’s cooling down.
  12. Cheesecake can be frozen for up to a month.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 426Total Fat: 29gSaturated Fat: 17gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 191mgSodium: 212mgCarbohydrates: 37gFiber: 0gSugar: 32gProtein: 7g

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Enjoy!

More mouth-watering cheesecake recipes to try out:

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