• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Yummy Tummy

Food that makes your tummy happy!

  • Home
  • About Me
  • Recipe Index
  • Categories
  • Advertisers
  • On Media
  • Contact
  • Privacy
You are here: Home / Recent Recipes / Basque Burnt Cheesecake

Basque Burnt Cheesecake

January 11, 2021 By Aarthi 3 Comments

share this
Share
Jump to Recipe Print Recipe

“Basque Cheesecake or Burnt Cheesecake Recipe is all over the internet. This addictive trending cheesecake is super easy to make. It is a crustless cheesecake that is cooked at very high heat. This results in its rustic appearance with cracked edges and an almost burnt surface.”

Basque Burnt Cheesecake

Last night i was craving for some cheesecake. I thought of making my no bake cheesecake. But I realised the trending recipe circulating all over the internet. Basque Cheesecake or Burnt Cheesecake. So decided to give it a try.

I just had 2 pack of cream cheese. So i decided to scale down the recipe to make a smaller cheesecake. I used one cream cheese packet and tried it in a much smaller cake pan. It took me 1 hour to make this cheesecake from start to finish. The cake cheesecake itself is super creamy and so freaking amazing.

LOVE THIS RECIPE, THEN CHECK THESE TOO,

  1. No Bake Mango Cheesecake

  2. Cheesecake Bars

  3. Paneer Cheesecake

  4. Blueberry Cheesecake

Basque Burnt Cheesecake

I got this cheesecake perfect in my second attempt. In my first batch i used 2 eggs and over whipped the cheesecake batter. Also i poured it in muffin pan to bake which resulted in very shallow cheesecake. On my second attempt i used my smaller cake pan and it was just perfect.

TIPS & TRICKS FOR PERFECT BASQUE BURNT CHEESECAKE RECIPE

  • Use cream cheese at room temperature so it gets creamy and you don’t get a lumpy cheesecake.
  • Don’t over whip once you add eggs.
  • Once cream is added, don’t over mix else it may curdle.
  • Bake the cheesecake at higher temperature so it gets nice charred colour on top.
  • Let the cheesecake cool for 2 hours at least before slicing so it will set perfectly.

Basque Burnt Cheesecake

What is Basque Cheesecake?

What is Basque Burnt Cheesecake? The cheesecake originated from Spain. It is a crustless cheesecake that is cooked at very high heat. This results in its rustic appearance with cracked edges and an almost burnt surface.

Why is it called as Basque?

This burnt basque cheesecake originates in Basque Country (hence the name). It’s a crustless cheesecake that’s starting to become a trend in the US.

What does Basque burnt cheesecake taste like?

Basque cheesecake taste like caramelized cheesecake. The cheesecake is vanilla flavour and it taste like a caramel and toffee mixed in cheesecake.

Basque Burnt Cheesecake

This HONEY CHEESECAKE is Addictive!

HOW TO MAKE BURNT CHEESECAKE

  1. Cream Cheese: use cream cheese at room temp which is very very important. Remove cream cheese from fridge atleast two hours before making this. For instant softening of the cream cheese i microwave them for 10 to 20 seconds in microwave.
  2. Creaming Technique: cream the cream cheese, sugar and vanilla till light and fluffy.
  3. Never Over Beat: once you add eggs and cream don’t over beat. If you over beat eggs, the cheesecake may rise a lot but it will fall after it bakes. Don’t over beat once cream is added else it may curdle.
  4. Too Much Flour: never add too much flour, add just a little. if you add too much flour, the cheesecake may get spongy and lose its texture.
  5. Baking Temp: bake cheesecake at high temp for the caramel texture.
  6. Cooling time: rest the cake at least 2 hours before slicing.

Basque Burnt Cheesecake

Basque Cheesecake Recipe

Delicious burnt basque cheesecake has a nice caramelized taste to it which is super good and creamy.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 10 minutes
Cook Time: 50 minutes
Resting Time: 3 hours
Total Time: 4 hours
servings
Course: Dessert
Cuisine: American
Keyword: basque cheesecake, burnt cheesecake, Cheesecake Ice Cream, cheesecake recipe
Servings: 4 servings
Calories: 420kcal

Ingredients

  • 226 gram Cream Cheese (room temp) (1 pack of philadelphia cream cheese)
  • ½ cup Sugar
  • 1 tsp Vanilla Extract
  • 1 tbsp All Purpose Flour / Maida
  • 1 large Egg
  • ½ cup Whipping Cream
  • ⅛ tsp Salt

Instructions

  • Preheat oven to 220 degree C. Line a 4 to 5 inch round cake pan with parchment paper. Crush the paper with your hands and then line the pan roughly. This is important step.
  • Take cream cheese in a bowl. Make sure the cream cheese is in room temp.
  • Use a hand beater and beat this till creamy.
  • Add in sugar, vanilla and keep mixing
  • Add in egg and mix well
  • Add in cream and mix until just combined
  • Now sieve in 1 tbsp flour, salt and fold gently.
  • Pour the batter into the lined pan and bake for 50 to 55 mins
  • Remove and cool it for 30 mins at room temperature. Now pop the cake in fridge and let it chill.
  • Slice and serve.

Notes

  1. Mix cream cheese with sugar and vanilla till light and fluffy.
  2. Once you add the eggs don't over beat.
  3. Make sure you line the pan with parchment paper so some parchment over hangs the pan.
  4. Bake the cheesecake at higher temperature so it gets charred and caramelized on top.
  5. Remove the cake from oven and leave to cool at room temp for at least 2 hours before slicing.
  6. You could add an extra yolk for fudgier cheesecake.
  7. Don't add too much flour else the cheesecake will be spongy.

SERVING SUGGESTIONS

  1. You can serve this cheesecake at room temperature. Serving cheesecake at room temperature will give creamy custardy cheesecake.
  2. Cheesecake can be popped into the fridge for few hours. Serving this cheesecake cold will give you a little dense and creamy cheesecake.

VARIATIONS

Add orange zest, lemon zest or little lemon juice for extra flavour.

STORAGE

Store the cheesecake in fridge for 4 to 5 days.

Nutrition

Serving: 1servings | Calories: 420kcal | Carbohydrates: 30g | Protein: 6g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 149mg | Sodium: 211mg | Potassium: 118mg | Sugar: 27g | Vitamin A: 1264IU | Calcium: 82mg | Iron: 1mg
Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!
FOLLOW ON PINTEREST FOLLOW ON YOUTUBE FOLLOW ON FACEBOOK FOLLOW ON TWITTER
Tried this recipe?Let us know how it was!

Check out my DELICIOUS STRAWBERRY CHEESECAKE ICE CREAM TOO

Pictorial:

1)Take cream cheese in a bowl. Use room temperature cream cheese.

2)Keep blending it using a electric beater till smooth and fluffy.

3)Now it is light and fluffy.

4)Add in sugar

5)Keep adding slowly and keep beating.

6)Add in vanilla extract

7)Mix well till creamy

8)Add in egg

9)Mix well. Dont over beat the eggs

10)Now add in 1/2 cup cream

11)Add a pinch of salt

12)sift in all purpose flour

13)Sieve it in, so there is no lumps

14)Take a cake pan. for this amount of batter i used 4 inch cake pan.

15)Line it with parchment paper, so some of the paper over hangs the pan.

16)Now the batter is thick and smooth

17)Spoon the batter in

18)Bake till cooked. It will look puffy as soon as you remove it from oven, but as the cheesecake cools it will deflate a little. That is perfectly normal. leave the cake to cool for 2 hours at room temp before slicing.

19)You can pop this in fridge and serve this cold too.

20)Enjoy

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

Follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

share this
Share

Filed Under: baked, Cheese Cake, Christmas Cakes, Christmas Special Recipes, Cream Cheese, Kids Special Recipes, Recent Recipes

About Aarthi

Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours!

Previous Post: « Butter Mochi Recipe
Next Post: Coconut Waffles »

Reader Interactions

Share

Comments

  1. Giftbasketworldwide

    January 13, 2021 at 9:52 am

    5 stars
    Useful Content. Thanks a lot for the info!

    Reply
  2. Prema

    January 16, 2021 at 3:06 pm

    Hi Aarthi akka,

    I tried this recipe today with the same measurements. But when I sliced the cake after cooking for 2 hours, my cake looked little loose and little watery. Do u know why this would’ve happened ?

    Reply
    • Prema

      January 16, 2021 at 3:08 pm

      4 stars
      Cooling *

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

Search here

WELCOME!
Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! More About Me…

Recipe Posts on Yummy Tummy

  • Instant Kimchi
  • Mozzarella en Carrozza
  • Paan Kulfi Recipe
  • Keto Avocado Toast with Fried Egg
  • Sticky Caramel Apple Pudding Recipe

YUMMY TUMMY FAVORITES

Search Recipes by Categories

Archives

TRENDING VIDEO

https://www.youtube.com/watch?v=qB7Punwig-o

PICK YOUR FAVORITE

Oatmeal Recipes

Oats & Cornflakes Ladoo / Oats Cornflakes Ladoo with Dates & Sultanas

2 Ingredient Banana Oatmeal Cookies Recipe – Vegan, Eggless & Fat Free

Eggless Oats & Chocolate Chip Cookies

Whole Wheat & Oatmeal Pancakes Recipe / Oats Pancakes Recipe

Footer