Basque Burnt Cheesecake Recipe

February 01, 2020

Basque Burnt Cheesecake Recipe

Basque Burnt Cheesecake Recipe

Basque Burnt Cheesecake Recipe

The Basque Burnt Cheesecake is unlike any other cheesecake. It is burnt intentionally on top, and has a creamy, rich center. This rustic cheesecake originates from a restaurant called La Viña in Spain nearly 3 decades ago, and has been making waves internationally in recent years. 

Basque Burnt Cheesecake RecipeBasque Burnt Cheesecake Recipe
Basque Burnt Cheesecake Recipe
The Basque Burnt Cheesecake is firmer on the top and bottom, and nice and creamy in the center! 
It "melts" in your mouth 😋

With such a unique flavour and texture, I doubt this cheesecake is simply a food fad. It is here to stay. And the good thing is that it is incredibly simple to recreate this Basque style burnt cheesecake.

Basque Burnt Cheesecake Recipe Basque Burnt Cheesecake Recipe

You can easily prepare the cheesecake batter in one bowl, so I'll definitely be making this again in the future! It's even more fuss-free than baking a New York Cheese Cake, but equally satisfying (or you might find it even more delicious 😉). 

by Sumopocky

6 inch round cake pan
Baking paper

Softened Unsalted Butter (enough to grease cake pan)
400g of Cream Cheese (softened at room temperature)
85g of Caster Sugar
3 Eggs
200ml of Heavy Cream
15g of Cake Flour

1. Grease the cake pan with softened unsalted butter. Place the baking paper in the pan and press it down so that it sticks to the pan. Grease again and place the second layer of baking paper. Press the paper well into the mould. (P.S. I was using a springform cake pan and so I placed an extra "safety" layer of aluminium foil between the ring and the base. You can skip this step if you are using a regular cake pan)
2. Preheat the oven to 230°C.
3. In a large bowl, whisk the softened cream cheese till creamy.
4. Add the caster sugar, and whisk well.
5. Whisk in the 3 eggs till the mixture is well combined.
6. Add the cake flour and heavy cream, and mix well.
7. With a bowl below, pass the cheesecake mixture through a sieve.
8. Pour the cheesecake mixture to the cake pan from step 1.
9. Bake in a preheated oven at 230°C for 25 minutes. When you remove the cheesecake from the oven, it should still be jiggly and wobbly. This is normal, and you don't need to bake it for longer.
10. With the cheesecake still in the pan, let it cool in the fridge for at least 6 hours.
11. Gently remove the cake from the pan and peel off the baking paper. Slice and serve!. Enjoy your Basque Burnt Cheesecake! 🧀

Basque Burnt Cheesecake Recipe

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  1. Hi ur using bettercreme as ur heavy cream is it so tasty n sweet?

    1. Hi! Yes I am using the brand, Bettercreme. I like using it for icing cakes and making ganache as well

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