Basque Burnt Cheesecake

January 07, 2020
Crustless Basque Burnt Cheesecake was baked at high temperature to achieve that burnt top outer layer.
Basque burnt cheesecake
Basque burnt cheesecake has made its round in the blogsphere last year.

Invented and made famous by Santiago Rivera of La Viña cafe in San Sebastian, Spain.
Started out as an experiment in his cafe and now, after 3 decades, everyone wants a piece of this burnt cheese cake.

Burnt cheese cake has become a sensational cheesecake of 2019!!

How to bake Basque Cheesecake?

It's pretty straight forward, really.
I listed all the ingredients and its methodology in the recipe card below.

The only stumbling block in baking this type of cheese cake is the equipment, ie oven.
In my humble opinion, the degree of 'burnt' very much depend on your oven.

As you can see my burnt cheesecake below, the top is not quite 'burnt' but the bottom is already few notches towards very burnt and bitter aftertaste.

I am still trying and playing with the temperature to get the right amount of baking and 'burning' for the top and bottom layer.
Will update this page when I strike the balance.

A slice of Basque burnt cheesecake with a slice of lime


Pictorial on How to bake the Basque Burnt Cheesecake

1. Cream the caster sugar and cream cheese till smooth

cream sugar and cream cheese

2. Make sure to scrape the side:D

Scrape the sides

3. Add egg one at a time

add egg one at a time
4. Add in thickened cream

Add in thickened cream

5. Sieve in plain flour
Sieve in plain flour

6. Strain into baking pan
Strain into baking pan

7. Un-mould only after the cheesecake has cooled down to room temperature.
Burnt cheesecake recipe

How to serve Basque Cheesecake?

You can serve the cheesecake, once it has completely cooled, but I prefer my cheesecake to 'mature' overnight in the fridge.

I swear they tasted better when chilled!

A point to note when slicing the cheesecake, to always use clean hot knife at every cut and every slice!!!

How to make that perfect cut?

Using a clean knife, either dip the knife in a hot water (use tall heat proof container), wipe clean and slice.

Or place the knife under running hot water, wipe off the water and slice.

Slices of Burnt cheesecake

How long can I keep this burnt cheesecake in the refrigerator?

I wish I can keep this cheesecake as long as I wanted to, but, no!

Since we are using diary products here (cream cheese and thickened cream).
Its best to eat within 3 days.

I have not tried to freeze them yet!!! 

May be next bake or when everyone in the house has had enough of Basque Burnt Cheesecake, I could try to freeze and I will update my findings here :)

A Slice of Burnt cheesecake served with raspberries compote




Other Cheesecake that you might want to give it a try

Note : This recipe was adapted (with modification) from Bon Apetit 

Burnt cheesecake, basque cheesecake, basque burnt cheesecake, cheesecake recipe.
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Basque Burnt Cheesecake

Basque Burnt Cheesecake

This crustless Basque Burnt Cheesecake was baked at high temperature to achieve that burnt top outer layer.
prep time: 15 Mcook time: 1 hourtotal time: 1 H & 15 M

ingredients:

  • 500g | 2 cups of cream cheese at room temperature
  • 300g | 1 1/2 cups caster sugar
  • 310g | 6 large eggs
  • 480g | 2 cups thickened cream
  • 1 teaspoon salt
  • 1 teaspoon vanilla essence
  • 50g | 1/3 cup all purpose flour

instructions:

How to cook Basque Burnt Cheesecake

  1. Pre heat oven to 200C.
  2. Line 10" loose base cake tin with 2 greaseproof paper. Make sure that the paper extend at least 2 inches above the cake pan.
  3. Beat cream cheese and sugar on low until sugar dissolves and no lumps in the cream cheese-sugar mixture.
  4. Add one egg at a time and mix.
  5. Add thickened cream, salt and vanilla essence
  6. Sieve in plain flour and hand mix until combine.
  7. Strain the mixture into the baking pan.
  8. Bake 50 to 60 mins until the top is deep golden colour. 
  9. Leave it the pan for the burnt cheesecake to cool before removing from the pan.
  10. Slice and serve.

NOTES:

1. This Basque burnt cheesecake will rise in the oven hence you require the extra 2 inches of extended baking paper. We don't want any of those gorgeous mix to spew in our oven!! 2. Peep into the oven to make sure that the 'burnt' is uniform, otherwise rotate the cake. 3. Just like souffle, this Basque burnt cheese cake will rise in the oven and collapse while cooling down. This is how it is suppose to be. So don't panic! 4. This is most important step for me... 'to strain the mixture into the pan' for a smooth cheesecake.
Calories
602.14
Fat (grams)
42.40
Sat. Fat (grams)
21.80
Carbs (grams)
32.00
Fiber (grams)
0.09
Net carbs
31.91
Sugar (grams)
28.19
Protein (grams)
23.33
Sodium (milligrams)
528.82
Cholesterol (grams)
660.48

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Originate from Basque, this crustless cheesecake that was baked at high temperature to achieve that burnt top layer. This Basque burnt cheesecake recipe is so easy to follow and a definite no fail recipe.


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