Burnt basque cheesecake has to be my favourite cheesecake of all time! It’s incredibly easy to make and tastes amazing!
What is burnt basque cheesecake?
Burnt basque cheesecake is a baked cheesecake, but it differs from traditional baked cheesecakes because of the high temperature that it’s baked at. This results in a caramelised top, hence the name ‘burnt’.
This caramelised top is what a burnt basque cheesecake is all about! It adds such an incredible amount of flavour to the cake, you’ll definitely be going back for seconds!
Does it taste burnt?
Although it has a deep caramelised top, it doesn’t taste burnt at all! Well it shouldn’t, and if it does, then it means you’ve overcooked the cheesecake :). The sweet spot is getting it very dark at the top that it looks like it’s almost burnt, but isn’t.
IMPORTANT: For accuracy, I would recommend using the gram measurements provided, as those are the exact quantities I use. Cup measurements are given as estimates (based on US cup measurements) to make it easier for those who do not have a scale.
Ingredients
- 3¼ cups (750 g) cream cheese - room temp
- 1¼ cups (250 g) white sugar
- 4 eggs - room temp
- 1 cup (240 ml) cream - heavy cream or whipping cream, room temp
- ½ tsp salt
- 1 tsp vanilla essence/extract
- ¼ cup (34 g) flour - regular all purpose, sifted
- ½ tsp lemon juice - fresh
Instructions
- Preheat your oven to 200 °C (392°F) fan forced (see note 1 if you don't have a fan function), and prepare an 8x3 inch cake tin by double lining it with baking paper, ensuring you have some excess coming up the sides (see video demonstration).
- Add your cream cheese and sugar to a stand mixer, and with the paddle attachment mix on a medium speed until the mixture is smooth. You can use a hand mixer too.
- Add in your eggs one at a time, mixing well in between each egg (about 10-15 seconds). Scrape down the bowl as needed.
- Next add in your cream, salt, vanilla and lemon juice and mix until well incorporated into the batter. Your batter should be very smooth.
- Lastly, add in your flour and mix on a low speed until well incorporated into the batter.
- Pour your batter into your lined cake tin. Give it a light bang on your bench top to get rid of any large air bubbles, and then bake for 50 minutes to an hour.
- Once ready, your cake should have a caramelized top, and will be jiggly in the middle.
- Let the cake cool in the pan for about 4 hours to allow it to set, and you will notice the middle sinks a little as it sets - this is what we want! 🙂
- Once ready, remove the cake from the cake tin by lifting it up with the baking paper. Cut and serve.
Video
Notes
Nutrition
Nutritional information are estimates only as they are automatically calculated by a third party application. Actual values may differ based on brands and types of products used.
12 Comments
I made this for Christmas dessert and omw…….it was so good. Everyone commented after every bite 😄. Thank you for sharing your recipes.
Aww yay! So glad everyone loved the cheesecake Vasie 😀
Size of the cake tin to be used??
Hi Annie! The cake tin used for this recipe is 8×3 inches 🙂
You can find all the information in the recipe card at the bottom of the blog post 🙂
Hope you enjoy the recipe!
What about if I want to make chocolate basque how do I tweak this recipe please?
Hi Simone! 🙂 I haven’t tried that myself so I’m not too sure on the exact quantity of chocolate you want to add in sorry! Generally I like to fold in semi-sweet melted chocolate and is probably where I would start in terms of tweaking the recipe. Sorry I couldn’t be of more help! But will keep a chocolate basque cheesecake in mind for future videos 🙂
I personally loved it . Got only a small bite though . My family ate it all .
Haha glad to hear your family enjoyed it! 😀
Love how uve got cups and grams for measurements and the serving size can be adjusted is such a nice helpful tool 😍
Thanks so much Eman! Glad to hear you’re enjoying the new features! 🙂
Hi! Can this be made day before and kept in fridge?
Hi Zainab! Yes totally 🙂 just let it come to room temperature before eating 🙂