It’s caramelized top and creamy inside make a perfect combination for a decadent quick dessert! Burnt Basque Cheesecake is sure to be your new go to quick dessert.
Presenting cheesecakes alter ego. Burnt Basque Cheesecake is everything you don’t want your regular cheesecake to be like, but TASTIER. Its has a caramelized exterior, sinks in after cooling, cracks and gives a rustic feel.
The creamy filling has the standard vanilla flavor. Meanwhile, the exterior parts (top and edges) are dark and rich with warm notes of molasses and caramel. So yum!
Tips to make Burnt Basque Cheesecake
- Cream cheese – This recipe is super easy. But be sure to beat the cream cheese first. Just to ensure total smoothness. I used homemade cream cheese to make this recipe.
- Buttering the pan – The butter in the pan seems strange because we’re using parchment but it helps with the parchment to stick to the pan and not moving. Make sure the parchment paper goes up the sides of the cake pan at least 2 inches up, since the cheesecake rises quite a bit. Also, butter the inside of the lined parchment paper too, for ease while peeling from the cheesecake.
- High temperature – Unlike a regular cheesecake, basque cheesecake is baked at a high temperature with no water bath to get a caramelized exterior and creamy inside.
What to serve with Basque Cheesecake?
Nothing. This burnt basque cheesecake doesn’t need a fruit compote or a chocolate sauce. Nothing at all. It’s supposed to be eaten at room temperature and completely on its own. You will surely understand when you take the first bite, its best eaten by itself.
Basque Cheesecake can be made one day in advance. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.
Like this recipe? Try more cheesecake recipes –
- Spiced Orange Cheesecake
- Baked Mini Black Plum Cheesecakes | Made With HOMEMADE CREAM CHEESE
- Spiced Pumpkin Cheesecake Muffins
- Death By Chocolate Cheesecake
Try more Gluten-free recipes –
Burnt Basque CheesecakeCourse: DessertDifficulty: Easy
It’s caramelized top and creamy inside make a perfect combination for a decadent quick dessert!
350 g Cream Cheese, at room temperature
200 g Heavy Cream
150 g Caster Sugar
2 tbsp / 25 g Cornflour/ All-Purpose flour
2 Eggs, at room temperature
1/2 tsp Salt
1 tsp Vanilla Extract
- Preheat oven to 200C
- In a bowl, beat cream cheese and caster sugar till creamy. Add heavy cream, vanilla extract and whisk till creamy. Add in the eggs one by one, beating after each addition to incorporate well. Sift flour and fold it into the cream cheese and egg mixture.
- Butter a 7 inch pan, then line with 2 overlapping 16×12″ sheets of parchment paper, making sure parchment paper comes at least 2″ above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake and that’s how you want it for the wrinkled edges.
- Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 50-55 minutes.
- Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment paper from sides of cheesecake. Slice into wedges and serve at room temperature
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