An ideal dessert would be perfectly creamy on the inside and caramelised on the outside. Basque cheesecake is a mind-blowingly amazing blend of textures and flavours, with a caramelised top that borders on scorched and a jiggly custardy core.
If the pressure of a water bath and the possibility of cracking, shrinking, overbaking, or underbaking a regular cheesecake seems too much to bear, our Burnt Baque cheesecake is the way to go. It's the best cheesecake ever because of its silky, custardy texture and caramelised crust.
Preparation time: 25 mins
Cooking time: 60 mins
Servings: 10 inch cake
Diet: Low in salt
The traditional New York cheesecake has a press-in cookie crust, but this cheesecake is the polar opposite. This cheesecake, based on a Basque recipe, is crying out to be burned, cracked, and baked at high temperatures, which is why this is the foolproof cheesecake recipe.
per 1 sliceCalories
2276 kJ / 544 kcalProtein
42 gSaturated Fat
Basque cheesecake is scorched by cheesecake purists' standards, but not so much that the surface turns black. This browning process is the result of two processes that do not need enzymes. The first is that the sugar caramelises, producing aromatic molecules like Diacetyl and Maltol that impart a caramel flavour to the surface. The second is a chemical process between the proteins in the cream cheese and sugars known as Maillard browning, which not only produces new flavour compounds but also a bitter flavour. Because of this, the supposedly charred layer on top actually has a delicious flavour.
Preheat the oven to 400°F with a rack in the middle. Butter the pan, then line it with two overlapping 16x12 inch pieces of parchment, leaving at least 2 inches above the top of the pan on all sides. Because the parchment must be pleated and wrinkled in certain parts to fit in the pan, the cake will not have a neat, smooth outer edge; this is fine! Place the pan on a baking sheet with a rim.
In the bowl of a stand mixer with a paddle attachment, beat the cream cheese and sugar on medium-low speed, scraping down the sides of the bowl, until the mixture is very smooth, there are no lumps left, and the sugar has dissolved.
Turn the speed up to medium and add the eggs one at a time, beating for 15 seconds between each one. Clean the sides of the bowl, and then turn the speed of the mixer down to medium-low. Add the cream, salt, and vanilla, and beat for about 30 seconds until everything is well mixed.
Stop the mixer and use a fine-mesh sieve to spread the flour over the cream cheese mixture. Mix on low speed for about 15 seconds, or until everything is mixed in. Scrape down the sides of the bowl and keep beating until the batter is very smooth and silky.
Spread the batter out in the pan. Bake the cheesecake for 60–65 minutes, or until the top is golden brown and the centre is still extremely jiggly.
Let it cool before you serve it. Note that the centre of the cheesecake will drastically fall as it cools, and that’s okay!
Even though it's best served hot, if you've cooked it long enough, the middle will still be runny when warm, and you'll have to eat it right out of the pan with a spoon. The cake can be cut the next day after being covered and chilled in the fridge, as this gives the centre time to harden.
It's never been easier to make a cake! You can now use your baking skills anytime a special occasion arises. Oh no! You don't have time to prepare? Don't be concerned! CakeRush is more than delighted to reduce your stress by providing you with a variety of Basque Burnt Cheesecakes to choose from.
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