バスク風 チーズケーキ
Basque Burnt Cheesecake Recipe
Table of Contents
Recently, the Basque Burnt Cheesecake Recipe has been generating quite a buzz in the culinary world. The idea of making it hadn’t even crossed my mind until my husband made a special request. After trying this delectable cheesecake at one of our cherished coffee shops, he couldn’t stop talking about how we should attempt to recreate it at home.
Despite its newfound popularity, the Basque Burnt Cheesecake has a fascinating history. Some accounts attribute its creation to as early as 1990. What sets this cheesecake apart from the traditional variety is its distinctive lack of a crust.
Traditional cheesecakes are typically prepared with a slow and gentle baking process in a water bath. In stark contrast, the Basque Burnt Cheesecake is known for its high-temperature, fast-baking method, which imparts its signature deeply burnished surface and bottom.
I also baked mine in a bread loaf pan.
Don’t forget to check out my other burnt cheesecake recipes:
What do you need to make this Basque Burnt Cheesecake Recipe:
- Cream Cheese – room temperature
- sugar
- Eggs – room temperature
- Whipping Cream
- corn starch/ potato starch
- Lemon Juice/ Sour Cream
- Unsalted Butter
- strainer
- bread loaf pan
- parchment paper
How to make This basque Burnt Cheesecake Recipe:
Melt butter, then butter the mould and line the mould with parchment paper.
Preheat the oven to 230C.
Whip the cream cheese, and microwave for 30 seconds if needed. Mix in sugar, cornstarch, whipping cream, lemon or sour cream, and one egg at a time. Mix until combined. (make sure you don’t overmix)
Run through the batter in the strainer, then pour the batter into the mould.
Bake for 45-60 minutes until the top is brown. Monitor closely towards the end, you do not want to overbake the cake. Remove from the oven once the top is slightly burnt. Set aside to cool.
Cover with Cling Wrap. Refrigerate overnight. Remove from the mould and serve.
Pro tips for making This basque Burnt Cheesecake Recipe:
- Do not overmix the batter.
- We substitute flour with starch for a lighter texture.
- I used sour cream but lemon juice will also work.
- Cream cheese and eggs need to be at room temperature.
- Using a strainer is important to get a smooth texture.
Loaf Pan Basque cheesecake
Equipment
Ingredients
- 535 g cream cheese room temperature
- 135 g sugar
- 4 eggs room temperature
- 270 g whipping cream
- 14 g cornstarch
- 2 tbsp sour cream
- some melted butter
Instructions
- Preheat oven to 230C/450F
- Melt butter, then butter the mould and line the mould with parchment paper
- Whip the cream cheese, and microwave for 30 seconds if needed. Mix in sugar, cornstarch, whipping cream, lemon or sour cream, and one egg at a time. Mix until combined. (make sure you don’t overmix)
- Run through the batter in the strainer, then pour the batter into the mould.
- Bake for 45-60 minutes until the top is brown. Monitor closely towards the end, you do not want to overbake the cake. Remove from the oven once the top is slightly burnt. Set aside to cool.
- Refrigerate overnight. Remove from the mould and serve.
Video
Nutrition
Enjoy this Basque Burnt Cheesecake Recipe with your loved ones!
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I will also share my lemon Basque Burnt Cheesecake here:
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I have 2 questions. Do you use a water bath? What size loaf pan are you using?
Thank you
Mark
Hi Mark~ I didn’t use water bath as it’s not necessary for basque cheesecake. 🙂 And my loaf pan is about 4.5X4.5X9.5. I bought my loaf pan many year ago back in Asia, but I am sure any loaf pan will work. Hope this answers your questions. 😀