Basque Burnt Cheesecake just oozes with creaminess! Also called “Tarta de Queso”, this delicious “a bite isn’t enough” cake is just the right finishing touch after a hearty meal.
I had my first taste of Basque cheesecake last year on our vacation in Biarritz, France which is in the French Basque country. From then on I was hooked! Don’t think that the outer layer will be bitter just because it’s called “burnt”. The freshness of the creamy filling and warm notes of the outside compliment each other.
My family and I are in-love and familiar with cheesecakes. I think there’s about 2 or 3 recipes I shared on here. But the Basque cheesecake is on a different category in my personal opinion. It’s more rustic, humble but it taste heavenly.
What sets it aside from other cheesecakes?
Unlike other cheesecakes we’re accustomed to, this one doesn’t have a crust. It is baked in high temperature to form a caramelized shell that serves as the crust. So if you’re used to making cheesecakes slowly and at low temperature, Basque cheesecake likes it fast and hot!
Why is the Basque Burnt Cheesecake deflated in the middle?
Aside from its burnt look trademark, this cheesecake has a sunken center which is normal since it will sag once remove from baking. Another feature is the uneven sides which is caused by the parchment paper when lining the baking pan. Do not make a fuss when lining the pan with parchment paper to give it that crumbled look.
How to make Basque Cheesecake.
I’m sharing with you a very easy and quick way to make this cheesecake. There are no special techniques needed so this is also great for those who are starting to learn baking.
When making this fab dessert, you have to keep two things in mind. HOT and COLD! Hot, because you need to meet the perfect temperature to achieve the rich dark burnt top and sides. I baked mine at 230° C or 446° F for 30 minutes then lower it to 210°C/410°F for 20-30 minutes until the top has a dark burnt color.
After baking let it completely cool then place it inside the fridge to chill overnight. This is where “cold” comes in, it helps the cheesecake to set and hold form when cutting it. So these two elements play a vital role for making a perfect Basque cheesecake.
Tips for Basque Burnt Cheesecake
Ingredients: When making the Basque cheesecake, all ingredients should be in room temperature.
Baking time: Cooking time may vary depending on the oven you are using. The best way not over-bake is to eyeball the top. It should have a dark brown coloring and not black.
Be patient: Avoid opening and closing the oven to check on the cheesecake. Doing so will result in cracks forming on the top.
The secret ingredient is always LOVE
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Basque Burnt Cheesecake
- 300 grams 1 ¼ cups cream cheese
- 100 grams ½ cup granulated sugar
- 3 medium eggs
- 1 tbsp cornstarch
- ½ tsp salt
- 100 ml ½ cup whipping cream
- 1 tsp vanilla extract
- Preheat oven at 230°C or 446°F. Roughly line a 15 cm round baking pan with a 12 in X 12 in parchment/baking paper.
- In a bowl, Tip in the cream cheese and granulated sugar. Using a hand mixer, beat cream cheese and sugar until sugar dissolves and creamy.
- Add eggs one at a time while continuously beating until fully incorporated or approximately 3 minutes.
- Add cornstarch, salt, whipping cream, and vanilla extract. Beat again for 3 minutes or until fully incorporated. Use a spatula to scrape the sides and bottom of the bowl.
- Transfer the batter into the prepared baking pan. Place in the oven and bake for 30 minutes at 230°C or 446°F. After the 30 minute mark, lower the temperature to 210°C/410°F and bake for another 30 minutes or until the top is dark brown in color.
- Remove from the oven and let it completely cool down in the pan. Place in the fridge and chill for 2-3 hours or overnight. Bon appetit!
- Cooking time may vary depending on the oven used.
- Ingredients should be in room temperature.