Name: Burnt Basque Cheesecake Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 5 h 5 min
Cuisine: Spanish
Ingredients: 2 lb cream cheese (room temperature); ½ cup crème fraîche; 1½ cup cane sugar; 7 eggs; 1 pinch kosher salt; 1½ cup heavy cream; 1 tsp vanilla extract; 3 tbsp flour

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Introduction

Burnt Basque Cheesecake is a rich, creamy dessert with a beautifully caramelized top and a luscious, jiggly center. Its rustic appearance contrasts with its smooth texture, making it a favorite for both casual treats and special occasions.

A single slice of cheesecake with one thick creamy layer of pale yellow inside and a darker browned crust all around the edges sits on a white plate with a detailed gold and black pattern on the rim. Next to the cheesecake, on the right side, are three sliced bright red strawberries arranged neatly, alongside a shiny metal spoon. The background shows a white marbled surface with a blurred full cheesecake in parchment paper and a container of extra creamy sour cream. The scene is softly lit with natural light, creating a warm and inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 lb cream cheese (room temperature)
½ cup crème fraîche

1½ cup cane sugar
7 eggs

1 pinch kosher salt
1½ cup heavy cream

1 tsp vanilla extract
3 tbsp flour

Instructions

Step 1: Preheat your oven to 415°F and place a 9-inch springform pan inside the oven to preheat for 30-45 minutes. Ensure your cream cheese is at room temperature.

Step 2: In a large bowl, combine the cream cheese, crème fraîche, and sugar. Use a mixer to blend until the mixture is very smooth, about 1-3 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition. Then add the kosher salt, heavy cream, and vanilla extract, mixing until fully incorporated.
Step 4: While continuing to mix, slowly sift the flour into the batter to avoid lumps and maintain a smooth texture.

Step 5: Carefully remove the hot springform pan from the oven and butter the inside thoroughly. Crinkle two sheets of parchment paper, then open them up and line the pan, leaving 2-3 inches of overhang above the rim.
Step 6: Pour the cheesecake batter into the prepared pan. Bake for 45-60 minutes, starting to check at 40 minutes. The top should be deeply golden brown and caramelized, with the center still jiggly like jelly.
Step 7: Allow the cheesecake to cool completely in the pan without removing it. Once cooled, refrigerate for at least 4 hours to set, preferably overnight. Serve plain or with fresh strawberries, fruit puree, or ice cream.

Tips & Variations

For a more intense caramelized flavor, let the cheesecake bake longer until the top is very dark but not burnt to bitterness.
Use room temperature eggs and cream cheese for a smoother batter without lumps.
Substitute crème fraîche with sour cream if unavailable, though the texture and tang may vary slightly.

Try adding a teaspoon of lemon zest for a subtle citrus note.

Storage

Store the Burnt Basque Cheesecake covered in the refrigerator for up to 4 days. Ensure it is kept in an airtight container or wrapped well. When ready to serve, bring it to room temperature for about 15-20 minutes for the best creamy texture. This cheesecake does not freeze well as its delicate texture may be compromised.

How to Serve

The image shows a cheesecake with a thick, creamy, pale yellow inside layer topped with a dark golden-brown, slightly burnt surface that is uneven and lightly cracked. The cheesecake sits on a crumpled white parchment paper that gathers crumbs and brown residue around it. The outer crust is golden and crinkled, wrapping the cheesecake’s edges irregularly. One slice is missing, revealing the smooth texture inside. The cake rests on a round metal tray, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why does the top of the cheesecake look burnt?

The burnt or deeply browned top is intentional and characteristic of Burnt Basque Cheesecake. It develops a caramelized flavor that complements the creamy interior. It should not taste bitter or burnt, just richly caramelized.

Can I use a different pan size?

A 9-inch springform pan is ideal for the correct thickness and baking time. Using a larger pan will result in a thinner cheesecake that may bake faster and lose its characteristic texture. Adjustments to baking time and batter quantity would be necessary if using a different size.