Basque Cheesecake Recipe (Easy Steps, Made in Blender)
Basque Cheesecake also known as Burnt Cheesecake is all over the internet. This addictive trending cheesecake is super easy to make. It is crustless cheesecake that is cooked at very high heat which results in rustic appearance and an almost burnt surface. The cheesecake batter is made in a blender and a fail proof recipe. Learn how to make Basque cheesecake with step by step pictures and video.
Equipment
Blender
7 inch round cake pan
Parchment Paper
Oven or OTG
Ingredients
- 400 grams Cream Cheese (room temp)
- ¾ cup Sugar (you can reduce to ½ cup for less sweetness)
- 3 large Egg
- 3 tablespoon All Purpose Flour | Plain Flour
- ½ cup Cream
- 2 teaspoon Vanilla Extract
- ¼ teaspoon Salt
- 2 teaspoon Lemon Juice
Instructions
- Preheat oven to 230 degree C | 446 degree F. Line a 7 inch round cake pan with two layers of parchment paper. Crush the paper with your hands and then line the pan roughly. So the pan gets lined evenly with the parchment paper.
- Take all the ingredients in a blender and blend for 30 seconds to 40 seconds till it gets combined and looks creamy.
- Pour the batter into the lined pan and bake for 30 to 35 minutes in a preheated oven. Remove the cheesecake from oven. It may look puffy and risen when you take out. But as it cools the cheesecake collapses and settles. The top of the cheesecake will have a beautiful dark golden colour. The cheesecake should have a jiggle when you take it out of the oven.
- Let the cheesecake cool for 30 mins at room temperature. Now pop the cake in fridge and let it set for 2 hours. Slice and serve.
Video
Notes
- Use cream cheese at room temperature so it gets creamy and you don't get a lumpy cheesecake.
- Don't over blend the batter, else the cheesecake may rise high in oven and collapse a lot.
- You can add in grated orange zest or lemon zest in the cheesecake batter.
- You can add ½ cup of sugar if you need less sweet cheesecake.
- Bake the cheesecake at higher temperature so it gets nice charred colour on top.
- Let the cheesecake cool for 2 hours in fridge before slicing so it will set perfectly.
- Make sure you line the pan with parchment paper so some parchment over hangs the pan.
- Bake the cheesecake at higher temperature so it gets charred and caramelized on top.
- Add orange zest, lemon zest for extra flavour.
Serving & Storage
- You can serve this cheesecake at room temperature. Serving cheesecake at room temperature will give creamy custardy cheesecake.
- Cheesecake can be popped into the fridge for few hours. Serving this cheesecake cold will give you a little dense and creamy cheesecake.
- Store the cheesecake in fridge for 4 to 5 days.
Nutrition
Nutrition Facts
Basque Cheesecake Recipe (Easy Steps, Made in Blender)
Serving Size
1 servings
Amount per Serving
Calories
338
% Daily Value*
Fat
24
g
37
%
Saturated Fat
14
g
88
%
Trans Fat
0.01
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
6
g
Cholesterol
137
mg
46
%
Sodium
261
mg
11
%
Potassium
112
mg
3
%
Carbohydrates
24
g
8
%
Fiber
0.1
g
0
%
Sugar
21
g
23
%
Protein
6
g
12
%
Vitamin A
991
IU
20
%
Vitamin C
1
mg
1
%
Calcium
70
mg
7
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.