Basque Cheesecake — Burnt Top
Indulge in the rustic charm of Basque Cheesecake – a burnt top reveals a creamy, decadent interior. Simple ingredients, extraordinary flavor.
Basque Cheesecake — Burnt Top
Indulge in the rustic charm of Basque Cheesecake – a burnt top reveals a creamy, decadent interior. Simple ingredients, extraordinary flavor.
Key move
Embrace the burnt top – it's essential for the signature flavor and texture.
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The Setup
- Springform Pan9-inch
- Mixing Bowllarge
- Electric Mixer
The Mise en Place
5 of 7Your prep station before cooking begins
The Dry Mix (0/3)
The Wet Mix (0/4)
Cheesecake is not browning enough.
Increase oven temperature slightly or broil for the last few minutes, watching carefully to prevent burning.
Cheesecake is cracking.
Cracking is normal for Basque Cheesecake. It adds to the rustic charm.
Chef's Notes
Don't overmix the batter after adding flour; it develops gluten and can make the cheesecake tough.
Use room temperature cream cheese and eggs for a smoother, lump-free batter.
Serve chilled or at room temperature. A simple dusting of powdered sugar or fresh berries is a lovely garnish.
Cheesecake can be made a day in advance and stored, covered, in the refrigerator. It often tastes even better the next day.
Watch the Technique
Video source: YouTube
The Method
PREHEAT
Preheat oven to 400°F (200°C).
Oven is preheated to 400°F (200°C).
LINE
Line a 9-inch springform pan with parchment paper, ensuring it extends a few inches above the rim.
Springform pan is lined with parchment paper, extending above the rim.
BEAT
In a large bowl, beat softened cream cheese (32 oz) and sugar until smooth and creamy.
Cream cheese and sugar mixture is smooth and creamy.
ADD
Add eggs one at a time, mixing well after each addition. Stir in heavy cream (1¼ cups), flour, vanilla extract (1 tsp), and salt (¼ tsp).
All ingredients are incorporated into a smooth batter.
POUR
Pour batter into the prepared pan.
Batter is evenly distributed in the prepared pan.
BAKE
Time-sensitiveBake for 50-60 minutes, or until the top is deeply caramelized and the center is still slightly jiggly.
The cheesecake has a deeply caramelized top and a slightly jiggly center.
COOL
Let cool completely in the pan before refrigerating for at least 4 hours.
Cheesecake has cooled completely in the pan.
SERVE
Serve chilled.
Cheesecake is chilled and ready to serve.
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