The Basque cheesecake, also known as "burnt cheesecake," is a delightful dessert originating from the Basque region of Spain. What sets this cheesecake apart is its unique texture and flavor achieved through a simple and unconventional baking method. Unlike traditional cheesecakes, the Basque cheesecake is intentionally baked at a high temperature to create a burnt caramelized exterior while maintaining a creamy and custardy interior. With just a few basic ingredients and minimal effort, you can easily recreate this decadent dessert at home and impress your guests with its rustic charm and delicious taste.
Ingredients and Equipment
To make the easiest-ever Basque cheesecake, you will need the following ingredients:
- Cream cheese: Use full-fat cream cheese for the creamiest texture and richest flavor.
- Granulated sugar: Provides sweetness and helps caramelize the exterior of the cheesecake.
- Eggs: Act as a binding agent and contribute to the custardy texture of the cheesecake.
- Heavy cream: Adds richness and creaminess to the cheesecake batter.
- All-purpose flour: Helps stabilize the cheesecake and prevent it from collapsing.
- Vanilla extract: Enhances the flavor of the cheesecake with a hint of sweetness.
- Salt: Balances the sweetness and enhances the overall flavor profile of the cheesecake.
In addition to the ingredients, you will also need a 9-inch springform pan, parchment paper, and a hand or stand mixer for mixing the batter.
Preparation and Baking Process
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Prepare the Pan: Start by lining the bottom and sides of a 9-inch springform pan with parchment paper, ensuring that there are no gaps or wrinkles. This will prevent the cheesecake from sticking to the pan and make it easier to remove after baking.
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Preheat the Oven: Preheat your oven to 400°F (200°C). The high baking temperature is essential for achieving the burnt caramelized exterior characteristic of Basque cheesecake while maintaining a creamy interior.
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Prepare the Cheesecake Batter: In a large mixing bowl, combine the cream cheese and granulated sugar. Use a hand mixer or stand mixer to beat the mixture on medium speed until smooth and creamy, about 2-3 minutes. Add the eggs one at a time, mixing well after each addition until fully incorporated. Be sure to scrape down the sides of the bowl as needed to ensure even mixing. Next, add the heavy cream, all-purpose flour, vanilla extract, and a pinch of salt, and continue to mix until the batter is smooth and well combined.
Baking and Serving
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Pour the Batter into the Pan: Once the cheesecake batter is ready, pour it into the prepared springform pan, spreading it evenly with a spatula. The batter will be thin and pourable, which is normal for Basque cheesecake.
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Bake the Cheesecake: Place the filled springform pan in the preheated oven and bake for 50-60 minutes, or until the top of the cheesecake is dark golden brown and slightly jiggly in the center. The edges may rise and crack during baking, but this is normal and adds to the rustic appearance of the cheesecake.
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Cool and Chill: Once the cheesecake is done baking, remove it from the oven and let it cool completely at room temperature. As it cools, the cheesecake will deflate slightly and firm up to a creamy yet dense consistency. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to allow it to set completely.
Serving and Enjoying
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Slice and Serve: Before serving, carefully remove the chilled cheesecake from the springform pan and transfer it to a serving platter. Use a sharp knife to slice the cheesecake into wedges or squares, depending on your preference. The burnt caramelized exterior and creamy interior of the Basque cheesecake create a beautiful contrast that is sure to impress your guests.
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Garnish and Customize: To enhance the presentation and flavor of the cheesecake, consider garnishing each slice with fresh berries, a dusting of powdered sugar, or a dollop of whipped cream. You can also customize the cheesecake by adding citrus zest, chocolate chips, or other flavorings to the batter before baking.
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Store and Serve: Leftover Basque cheesecake can be stored in the refrigerator for up to 3-4 days, although it is best enjoyed fresh. Serve chilled or at room temperature, depending on your preference. The creamy texture and rich flavor of the cheesecake are sure to delight your taste buds with every bite.
Tips and Variations
- Experiment with Flavors: While the classic Basque cheesecake is made with vanilla, feel free to experiment with different flavorings such as lemon zest, almond extract, or cocoa powder to create unique variations.
- Adjust Baking Time: Depending on your oven and desired level of caramelization, you may need to adjust the baking time accordingly. Keep an eye on the cheesecake as it bakes and adjust as needed to prevent it from overbaking or burning.
- Serve with Accompaniments: Basque cheesecake pairs well with a variety of accompaniments such as caramel sauce, fruit compote, or chocolate ganache. Get creative with your toppings to add extra flavor and visual appeal to your dessert.
- Make-Ahead Option: Basque cheesecake can be made ahead of time and stored in the refrigerator until ready to serve. This makes it a convenient dessert option for entertaining or special occasions.
With its simple ingredients and straightforward baking process, the easiest-ever Basque cheesecake is a delightful dessert that is sure to impress your family and friends. Whether enjoyed on its own or with your favorite toppings, this creamy and caramelized cheesecake is a delicious indulgence that captures the essence of Spanish cuisine in every bite.