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This Burnt Basque Cheesecake has a rich caramelized crust and a super creamy middle. It’s crust-free and baked hot, giving it a rustic vibe and a texture that just melts away. Perfect for fancy nights or casual treats.
I first tasted this at a friend’s dinner. The burnt caramel top blew me away. It’s now my go-to when I want a showstopper that’s quick to throw together.
What You Need
- Softened cream cheese, two cups: that creamy core that makes this cheesecake dreamy. Pick quality cream cheese for smoothness and flavor
- Granulated sugar, one cup: adds sweetness and helps create that caramelized surface
- Light brown sugar, quarter cup: brings in a subtle molasses taste, deepening the burnt edges
- Four large eggs: hold everything together and keep it soft
- Vanilla extract, one teaspoon: brightens the flavors all around
- Salt, quarter teaspoon: balances sweetness and brings out other flavors
- Heavy cream, one cup: adds richness and silkiness—best if it’s 36 percent fat or more
- All-purpose flour, quarter cup: helps stabilize the batter without making it dense
- Parchment paper: lines the pan so you can lift the cheesecake out without trouble
Step-by-Step Instructions
- Get Set Up:
- Heat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, letting it stick up over the edges to help lift the cheesecake later.
- Beat Cream Cheese Mix:
- In a big bowl, whip the softened cream cheese together with the sugars. Use a mixer on medium for 2-3 minutes till creamy and smooth.
- One Egg At A Time:
- Add eggs slowly, mixing well after each. Don’t forget to scrape the bowl sides so it all blends evenly.
- Add The Rest:
- Stir in vanilla and salt. Then drizzle in heavy cream while mixing on low just until blended. Go easy so the batter stays fluffy.
- Fold In Flour:
- Sprinkle flour over the mixture and gently fold it in with a spatula. You want it smooth but light, no heavy mixing.
- Ready For The Oven:
- Pour batter into your pan carefully to avoid air bubbles. Bake for 50-60 mins. You’re looking for a deep brown almost burnt top and the center still a bit wobbly when shaken.
- Slow Cool:
- After baking, crack the oven door and leave the cheesecake inside for 30 minutes to cool down gently. Then move it to your counter to finish cooling for about two hours.
- Chill It:
- Cover it up and stick it in the fridge for at least 4 hours, or better overnight. This rests the flavors and firms up the texture.
- Serve Easy:
- Use the parchment edges to lift the cheesecake out in one piece. Slice with a sharp knife and enjoy the silky, caramelized treat.
This cheesecake is a staple at family get-togethers here. It’s elegant but easy, so I always turn to it when I want something special without fuss. Sharing slices always brings back happy memories.
Best Storage Ways
Keep leftovers covered in the fridge up to 5 days; the flavor gets better over time. For longer storage, wrap pieces tightly in wrap or foil, freeze up to a month. Thaw in the fridge before eating. If you want to refresh that burnt taste after chilling, pop slices in a hot oven for 5-7 minutes but watch so the middle doesn’t melt.
Swap Ingredients
Try dark brown sugar instead of light for a richer caramel edge. A dash of coffee or espresso in the mix adds a subtle mocha twist. Toss in some lemon or orange zest to brighten flavors without messing with the cheesecake’s classic vibe.
Tasty Pairings
Fresh berries or berry sauce balance the richness with some tang. A spoonful of whipped cream or a drizzle of salted caramel brings out the burnt top’s flavor nicely. For fancy nights, pair slices with madeira wine or a strong cup of coffee to finish things off.
This cheesecake always nails the perfect blend of rustic feel and creamy smoothness.
Frequently Asked Cooking Questions
- → Why is the top of the cheesecake dark?
Baking at a high heat makes the top turn dark and caramelized, giving it that unique burnt taste.
- → Should the cheesecake center be fully set when baking is complete?
Actually no, the middle should still jiggle a bit to keep it creamy and smooth once cooled and chilled.
- → What is the purpose of lining the pan with parchment paper?
Parchment paper makes it easy to lift the delicate cheesecake out without any sticking.
- → Can I use regular cream cheese for this dish?
You sure can, but picking a good quality cream cheese will make it taste better and feel creamier.
- → Is it necessary to refrigerate the cheesecake before serving?
Letting it chill for a few hours or overnight helps it firm up and improves the flavor.