Burnt Basque Cheesecake

Have you ever had that magical moment when a dessert captures your heart at first bite? That’s precisely what happened to me when I first tasted burnt Basque cheesecake. With its unique caramelized top and creamy center, this cheesecake is an indulgent experience that takes the classic to new heights. Today, I’m excited to share my take on this heavenly dessert, topped with luscious chocolate ganache that makes it even more irresistible.

Creating a burnt Basque cheesecake is an adventure in itself. The first time I attempted it, I was captivated by the simplicity of the ingredients: cream cheese, sour cream, and sugar. As I mixed them together, the rich aroma filled my kitchen, reminding me of warm gatherings and sweet celebrations. The magic really happens in the oven, where the cheesecake bakes at high temperatures, allowing the top to darken beautifully while the inside remains delightfully smooth and rich. Topping it off with a glossy chocolate ganache adds a layer of decadence, transforming this dessert into an elegant masterpiece perfect for any occasion.

After allowing the cheesecake to cool and set overnight, I couldn’t wait to slice into it. The first piece revealed a velvety texture that was both rich and light—a perfect balance. As I enjoyed it, I knew this burnt Basque cheesecake would become a staple in my dessert repertoire. Whether served with fresh berries or a drizzle of ganache, it’s sure to impress family and friends alike. So why not try making this delightful dessert at home? You’ll create not just a dish, but a memorable experience.

Tips for Perfect Burnt Basque Cheesecake

1. Room Temperature Ingredients: Make sure your cream cheese and eggs are at room temperature to ensure a smooth batter.
2. Don’t Overmix: While it’s important to mix thoroughly, overmixing can introduce too much air, leading to cracks in the finished cheesecake.
3. Monitor Baking: Keep an eye on the cheesecake during the final high-temperature bake to avoid burning it too much—every oven behaves differently.

What to Serve With

• Fresh berries (raspberries, strawberries, or blueberries)
• Whipped cream
• A drizzle of honey or caramel sauce
• Additional chocolate ganache

FAQs About Burnt Basque Cheesecake

1. What makes Basque cheesecake different from regular cheesecake?
   • Basque cheesecake is characterized by its burnt top and creamy texture, unlike the firmer texture of traditional cheesecakes.
2. Can I make this cheesecake in advance?
   • Absolutely! It’s best enjoyed after chilling for at least 8 hours or overnight, which enhances the flavor.
3. How do I store leftovers?
   • Keep the cheesecake covered in the refrigerator for up to 5 days.

Burnt Basque Cheesecake with Chocolate Ganache

Yeliz

This burnt Basque cheesecake is a delightful blend of creamy textures and rich flavors, made with cream cheese, sour cream, and a touch of vanilla. Baked at high temperatures for a caramelized top, it achieves a unique burnt exterior while remaining smooth and luscious inside. Once cooled and chilled for at least eight hours, it's perfect to serve with a glossy chocolate ganache or fresh berries, making it an indulgent dessert for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Chilling Time 8 hours hrs

Total Time 1 hour hr

Course Dessert

Cuisine Spanish

Servings 12 people

Calories 350 kcal

Equipment

• 2 Mixing bowls
• 1 Spatula
• 1 Electric mixer
• 1 9-inch round baking pan
• Parchment paper
• Measuring cups and spoons

Ingredients

  

• 450 g cream cheese
• 400 g sour cream
• 400 g heavy cream
• 3 tbsp cornstarch
• 1 tbsp flour
• 1½ cups sugar
• 1 tsp vanilla

Instructions

 

• 1. Preheat your oven to 350°F (175℃).

  2. Mix cream cheese and sour cream until smooth.

  3. Pour in heavy cream and vanilla; stir until combined.

  4. Sift in cornstarch and flour; mix gently with a spatula.

  5. In a separate bowl, beat sugar and eggs until smooth.

  6. Combine with the cream mixture and stir.

  7. Line a 9-inch pan with oiled parchment paper.

  8. Pour the mixture into the prepared pan.

  9. Tap the pan to release any bubbles.

  10. Bake 410°F for 35 minutes and increase the temperature to 550°F and bake for an additional 5 minutes to achieve a burnt top.

  11. Let the cheesecake cool, then refrigerate for at least 8 hours or overnight for the best results.

  12. Serve with chocolate ganache or fresh fruit.
  

Video

Keyword basque, burnt, cheesecake, dessert, san sebatian