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Burnt Basque Cheesecake
Yeliz

Burnt Basque Cheesecake with Chocolate Ganache

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.
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Prep Time 20 minutes
Cook Time 40 minutes
Chilling Time 8 hours
Total Time 1 hour
Servings: 12 people
Course: Dessert
Cuisine: Spanish
Calories: 350
Ingredients Equipment Method Video

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

Equipment

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

Method
 

  1. 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.
    sliced burnt cheesecake with chocolate

Video