Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (2024)

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バスク風 チーズケーキ

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Recently, the Basque Burnt Cheesecake Recipe has been generating quite a buzz in the culinary world. The idea of making it hadn’t even crossed my mind until my husband made a special request. After trying this delectable cheesecake at one of our cherished coffee shops, he couldn’t stop talking about how we should attempt to recreate it at home.

Despite its newfound popularity, the Basque Burnt Cheesecake has a fascinating history. Some accounts attribute its creation to as early as 1990. What sets this cheesecake apart from the traditional variety is its distinctive lack of a crust.

Traditional cheesecakes are typically prepared with a slow and gentle baking process in a water bath. In stark contrast, the Basque Burnt Cheesecake is known for its high-temperature, fast-baking method, which imparts its signature deeply burnished surface and bottom.

I also baked mine in a bread loaf pan.

Don’t forget to check out my other burnt cheesecake recipes:

Burnt cheesecake w/o heavy cream

Lemon Basque Burnt Cheesecake

Chocolate Burnt Cheesecake

What do you need to make this Basque Burnt Cheesecake Recipe:

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  • Cream Cheese – room temperature
  • sugar
  • Eggs – room temperature
  • Whipping Cream
  • corn starch/ potato starch
  • Lemon Juice/ Sour Cream
  • Unsalted Butter
  • strainer
  • bread loaf pan
  • parchment paper

How to make This basque Burnt Cheesecake Recipe:

Melt butter, then butter the mould and line the mould with parchment paper.

Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (1)
Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (2)

Preheat the oven to 230C.

Whip the cream cheese, and microwave for 30 seconds if needed. Mix in sugar, cornstarch, whipping cream, lemon or sour cream, and one egg at a time. Mix until combined. (make sure you don’t overmix)

Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (3)

Run through the batter in the strainer, then pour the batter into the mould.

Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (4)

Bake for 45-60 minutes until the top is brown. Monitor closely towards the end, you do not want to overbake the cake. Remove from the oven once the top is slightly burnt. Set aside to cool.

Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (5)

Cover with Cling Wrap. Refrigerate overnight. Remove from the mould and serve.

Pro tips for making This basque Burnt Cheesecake Recipe:

  • Do not overmix the batter.
  • We substitute flour with starch for a lighter texture.
  • I used sour cream but lemon juice will also work.
  • Cream cheese and eggs need to be at room temperature.
  • Using a strainer is important to get a smooth texture.
Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (6)

Loaf Pan Basque cheesecake

Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (8)Mrs5cookbook

Recently, the Basque Burnt Cheesecake Recipe has been generating quite a buzz in the culinary world. The idea of making it hadn't even crossed my mind until my husband made a special request. After trying this delectable cheesecake at one of our cherished coffee shops, he couldn't stop talking about how we should attempt to recreate it at home.

4.79 from 52 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American, Chinese, French, Japanese, korean

Servings 8 people

Calories 341 kcal

Ingredients

  • 535 g cream cheese room temperature
  • 135 g sugar
  • 4 eggs room temperature
  • 270 g whipping cream
  • 14 g cornstarch
  • 2 tbsp sour cream
  • some melted butter

Instructions

  • Preheat oven to 230C/450F

  • Melt butter, then butter the mould and line the mould with parchment paper

  • Whip the cream cheese, and microwave for 30 seconds if needed. Mix in sugar, cornstarch, whipping cream, lemon or sour cream, and one egg at a time. Mix until combined. (make sure you don’t overmix)

  • Run through the batter in the strainer, then pour the batter into the mould.

  • Bake for 45-60 minutes until the top is brown. Monitor closely towards the end, you do not want to overbake the cake. Remove from the oven once the top is slightly burnt. Set aside to cool.

  • Refrigerate overnight. Remove from the mould and serve.

Video

Nutrition

Serving: 1servingCalories: 341kcalCarbohydrates: 4gProtein: 7gFat: 34gSodium: 217mgSugar: 2gCalcium: 124mg

Keyword Basque Burnt Cheesecake Recipe, loaf pan basque cheesecake

Have you made the recipe?Tag me on Instagram @mrs5cookbook, I would love to see your creations!

Enjoy this Basque Burnt Cheesecake Recipe with your loved ones!

Ingredients

  • 535g cream cheese -room temperature
  • 135g sugar
  • 4 eggs – room temperature
  • 270g whipping cream
  • 14g cornstarch
  • 2 tbsp sour cream
  • some melted butter

Takes ,
serves four people.

Instructions

    1. Melt butter, then butter the mould and line the mould with parchment paper
    2. Whip the cream cheese, and microwave for 30 seconds if needed. Mix in sugar, cornstarch, whipping cream, lemon or sour cream, and one egg at a time. Mix until combined. (make sure you don’t overmix)
    3. Run through the batter in the strainer, then pour the batter into the mould.
    4. Bake for 45-60 minutes until the top is brown. Monitor closely towards the end, you do not want to overbake the cake. Remove from the oven once the top is slightly burnt. Set aside to cool.
    5. Refrigerate overnight. Remove from the mould and serve.

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I will also share my lemon Basque Burnt Cheesecake here:

Lemon Basque Cheesecake

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Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (2024)

FAQs

Why is my basque cheesecake not burnt? ›

If your basque cheesecake isn't burnt on top, the parchment paper may be shading the cheesecake from the heat or your oven runs cool. Turn up the oven temperature near the end of the baking time. Keep in mind that the baking time should be a few minutes shorter at a higher temperature.

What makes basque cheesecake difference? ›

Basque Cheesecake vs.

Crust: A graham cracker crust encases the classic cheesecake found in the United States. The Basque cheesecake does not have a crust. Appearance: New York cheesecake looks neat and smooth on a plate. Meanwhile, the Basque counterpart is irregular, rough, and charred, with a dark brown color.

Why does my Basque burnt cheesecake crack? ›

The sides remain high because they've been fully cooked. Why did my cheesecake crack in the center? Cracking is caused by a difference in moisture between one part of the cake and the other. It is normal for burnt cheesecake to crack around the edges where the batter has formed a crust.

Why is my basque cheesecake watery? ›

Liquid can also come out of a cheesecake if it is overbaked as the proteins in the cream cheese mixture start to tighten too much and squeeze out the water. The cheesecake should still be quite jiggly when it comes out of the oven, even though it will have risen and formed a crust on the surface.

Why does my basque cheesecake taste eggy? ›

Classic New York cheesecake is smooth and dense, whereas Burnt Basque Cheesecake is baked at a very high temperature resulting in a caramelized top with a rich and custardy interior. Why does my Basque Cheesecake taste eggy? The cheesecake will become eggy and dense if baked too long or too many eggs are used.

What is the best cheese basque? ›

Basque cheese
  • Irati-Ossau. The name comes from the area where it comes from, which is the Ossau Valley and the Irati Forest, the largest beech forest in Europe. ...
  • Idiazabal. It is a denomination of origin from the Basque Country and Navarra. ...
  • Roncal.
Feb 15, 2022

What country is Basque Burnt cheesecake from? ›

Caramelised on top, jiggly in the centre, served with no garnish, tossed across the bar with nothing more than a fork — the five-ingredient cheesecake from La Viña in San Sebastián, Spain, has managed to captivate chefs and diners across the world, under the name Basque burnt cheesecake.

How long can basque burnt cheesecake last in room temperature? ›

It can be served chilled or you can let it sit out for an hour or two to serve at room temperature, however I don't recommend serving any type of cheesecake warm. Basque cheesecake can also be frozen for up to 3 months. Wrap it tightly in plastic wrap before freezing to protect it from freezer burn.

What is the difference between burnt basque cheesecake and New York cheesecake? ›

It's main difference from a New York Style Cheesecake is that it is crustless, and has a golden, beautiful caramelized exterior. It also has a much lighter texture and flavor. The cheesecake is baked at a high temperature in order to get that burnt exterior and super creamy interior.

What is the shelf life of burnt Basque cheesecake? ›

SHELF LIFE: 1-2weeks (chilled)

What is the shelf life of Basque cheesecake? ›

Shelf Life: 3 days. Please keep the product inside of the box in a fridge. For more maximum freshness and taste, please enjoy it on the same day of pick up. Disclaimer: Due to their handmade nature, each final product may vary slightly in color and design.

What not to do when making cheesecake? ›

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

Why do you put sour cream in cheesecake? ›

Cheesecake is clearly a different animal from bundts or cupcakes, but sour cream has a place here too! Combined with even more densely rich cream cheese, sour cream actually tempers the star ingredient a touch, softening its texture. It also adds another layer of tangy flavor and moisture to a cheesecake.

How do you eat Basque cheesecake? ›

Holding by parchment overhang, carefully transfer cake to a cutting board or serving plate. Gently peel back parchment from sides of cheesecake, and use a sharp knife to cut into wedges. Serve chilled or allow the cheesecake to come to room temperature before serving.

Why is my cheesecake not hardening? ›

One of the common reasons why your cheesecake doesn't set is because of the incorrect oven temperature. Do you preheat your oven correctly before baking your cake? If not, this can lead to a lousy outcome. It is essential to ensure that your oven is set to the right temperature before placing your cheesecake.

How do you brown the top of a cheesecake? ›

Brown the Top: Increase the oven temperature to 500 degrees F and pop the cheesecake back in for a few quick minutes to get that classic browned top. Chill: This is a must! Let the cheesecake cool to room temperature (about 3 hours) and refrigerate for at least 6 hours, but overnight is best.

Is cheesecake supposed to be browned on top? ›

It's finished cooking but turned out brown on top. No, some prefer it and do it on purpose. If you don't want it to brown, you would need to lower the baking temperature and adjust by baking longer.

Why did my cheesecake turn out dry? ›

Overcooking: Cooking the cheesecake for too long can cause it to become dry and crack, leading to a sunken center. Not allowing the cheesecake to cool properly: If the cheesecake is removed from the oven an.

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