Best Burnt Basque Cheesecake
User Reviews
4.5
Best Burnt Basque Cheesecake
Description
This cheesecake uses cold ingredients blended smooth in a blender, resulting in a lump-free batter. It is poured into a parchment-lined, 6-inch cake pan with relatively low sides and baked at 450°F to create a burnt top layer while maintaining a soft, custard-like center. The parchment helps release and shape the cake, and the batter may be rested before baking to settle air bubbles.
The high baking temperature encourages the Maillard reaction on the surface, forming a dark, slightly burnt crust contrasting with the creamy interior. The cake is distinctive for its rich cream cheese base and absence of a pastry crust, offering a unique texture and flavor profile of caramelization and smoothness.
This cheesecake can be served plain or with subtle toppings, suitable for dessert when a different style of cheesecake is desired. The recipe emphasizes careful temperature control and resting the batter for quality texture.
Ingredients
- 226 grams cream cheese (cold)
- 1 cup heavy cream (cold)
- 100 grams granulated sugar
- 2 egg cold, large
- 15 grams cake flour
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to the 450°F (230°C).
- Line a 6-inch cake pan with 2.5-inch sides with parchment paper. If the pan has a removable bottom, you can use the bottom to press the paper into the pan. Then you can use your hands to crease the sides to hold its shape. Once the paper is molded to the pan, you can remove the bottom and the paper and then reattach the bottom to the pan, placing the paper on top.
- Add 226 grams cream cheese, 1 cup heavy cream, 100 grams granulated sugar, 2 large eggs, 15 grams cake flour, and ½ teaspoon vanilla extract to a blender and blend until smooth. I usually let this mixture rest for about 20 minutes to give the air bubbles in the batter a chance to settle, but you can bake it right away if you're in a rush.
- Pour the mixture into the prepared pan and then drop the pan a few times onto a kitchen towel to coax any remaining bubbles out of the batter.
- Bake the cheesecake until the top is just shy of turning black. This takes 22 minutes in my oven but this will vary on your oven (see headnotes above for more information). The cake should still be very jiggly in the center when you remove it from the oven.
- Let the burnt cheesecake cool on a cooling rack and then place it in a sealable bag and refrigerate overnight.
- To slice the Basque Cheesecake, prepare a long sharp knife along with a pot of boiling water. Clean and heat the knife with the hot water between each slice. This ensures you get nice clean slices.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 22g | 7% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 137mg | 46% |
| Sodium | 150mg | 6% |
| Potassium | 111mg | 2% |
| Fiber | 0.1g | 0% |
| Sugar | 19g | 38% |
| Vitamin A | 1168IU | 23% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 72mg | 7% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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