Basque Cheesecake — Burnt Top
Indulge in the rustic charm of Basque Cheesecake – a burnt top reveals a creamy, decadent interior. Simple ingredients, extraordinary flavor.
15 min active, minimal dishes
Basque Cheesecake — Burnt Top
Indulge in the rustic charm of Basque Cheesecake – a burnt top reveals a creamy, decadent interior. Simple ingredients, extraordinary flavor.
15 min active, minimal dishes
Key move
Embrace the burnt top – it's essential for the signature flavor and texture.
Cook mode keeps your place
Larger text, ingredients in reach, and saved step progress while you cook.
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).
Uneven baking: Ensure the rack is exactly in the center; too high will burn the top before the center sets.
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.
Leaking batter: Ensure parchment overlaps at the seams to prevent liquid batter from seeping into the springform mechanism.
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.
Lumpy batter: Cold cream cheese will not incorporate fully, leaving small white lumps that won't bake out.
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).
Over-mixing: Mix only until combined; over-beating incorporates too much air, which can cause the cake to crack or rise and fall unevenly.
All ingredients are incorporated into a smooth batter.
POUR
Pour batter into the prepared pan.
Uneven distribution: Ensure the parchment paper is pressed snugly into the corners, or the batter will pool unevenly.
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.
Overbaking: The center must remain jiggly; if it is firm, the texture will be grainy rather than creamy.
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.
Premature unmolding: Removing the cheesecake before it is fully chilled will cause the soft center to collapse or lose its shape.
Cheesecake has cooled completely in the pan.
SERVE
Serve chilled.
Crumbly crust: Using a serrated knife can tear the delicate burnt top; use a sharp, smooth blade instead.
Cheesecake is chilled and ready to serve.
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