Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (2024)

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バスク風 チーズケーキ

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Recently, the Basque Burnt Cheesecake Recipe has been generating quite a buzz in the culinary world. The idea of making it hadn’t even crossed my mind until my husband made a special request. After trying this delectable cheesecake at one of our cherished coffee shops, he couldn’t stop talking about how we should attempt to recreate it at home.

Despite its newfound popularity, the Basque Burnt Cheesecake has a fascinating history. Some accounts attribute its creation to as early as 1990. What sets this cheesecake apart from the traditional variety is its distinctive lack of a crust.

Traditional cheesecakes are typically prepared with a slow and gentle baking process in a water bath. In stark contrast, the Basque Burnt Cheesecake is known for its high-temperature, fast-baking method, which imparts its signature deeply burnished surface and bottom.

I also baked mine in a bread loaf pan.

Don’t forget to check out my other burnt cheesecake recipes:

Burnt cheesecake w/o heavy cream

Lemon Basque Burnt Cheesecake

Chocolate Burnt Cheesecake

What do you need to make this Basque Burnt Cheesecake Recipe:

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  • Cream Cheese – room temperature
  • sugar
  • Eggs – room temperature
  • Whipping Cream
  • corn starch/ potato starch
  • Lemon Juice/ Sour Cream
  • Unsalted Butter
  • strainer
  • bread loaf pan
  • parchment paper

How to make This basque Burnt Cheesecake Recipe:

Melt butter, then butter the mould and line the mould with parchment paper.

Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (1)
Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (2)

Preheat the oven to 230C.

Whip the cream cheese, and microwave for 30 seconds if needed. Mix in sugar, cornstarch, whipping cream, lemon or sour cream, and one egg at a time. Mix until combined. (make sure you don’t overmix)

Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (3)

Run through the batter in the strainer, then pour the batter into the mould.

Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (4)

Bake for 45-60 minutes until the top is brown. Monitor closely towards the end, you do not want to overbake the cake. Remove from the oven once the top is slightly burnt. Set aside to cool.

Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (5)

Cover with Cling Wrap. Refrigerate overnight. Remove from the mould and serve.

Pro tips for making This basque Burnt Cheesecake Recipe:

  • Do not overmix the batter.
  • We substitute flour with starch for a lighter texture.
  • I used sour cream but lemon juice will also work.
  • Cream cheese and eggs need to be at room temperature.
  • Using a strainer is important to get a smooth texture.
Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (6)

Loaf Pan Basque cheesecake

Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (8)Mrs5cookbook

Recently, the Basque Burnt Cheesecake Recipe has been generating quite a buzz in the culinary world. The idea of making it hadn't even crossed my mind until my husband made a special request. After trying this delectable cheesecake at one of our cherished coffee shops, he couldn't stop talking about how we should attempt to recreate it at home.

4.84 from 48 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Dessert

Cuisine American, Chinese, French, Japanese, korean

Servings 8 people

Calories 341 kcal

Ingredients

  • 535 g cream cheese room temperature
  • 135 g sugar
  • 4 eggs room temperature
  • 270 g whipping cream
  • 14 g cornstarch
  • 2 tbsp sour cream
  • some melted butter

Instructions

  • Preheat oven to 230C/450F

  • Melt butter, then butter the mould and line the mould with parchment paper

  • Whip the cream cheese, and microwave for 30 seconds if needed. Mix in sugar, cornstarch, whipping cream, lemon or sour cream, and one egg at a time. Mix until combined. (make sure you don’t overmix)

  • Run through the batter in the strainer, then pour the batter into the mould.

  • Bake for 45-60 minutes until the top is brown. Monitor closely towards the end, you do not want to overbake the cake. Remove from the oven once the top is slightly burnt. Set aside to cool.

  • Refrigerate overnight. Remove from the mould and serve.

Video

Nutrition

Serving: 1servingCalories: 341kcalCarbohydrates: 4gProtein: 7gFat: 34gSodium: 217mgSugar: 2gCalcium: 124mg

Keyword Basque Burnt Cheesecake Recipe, loaf pan basque cheesecake

Have you made the recipe?Tag me on Instagram @mrs5cookbook, I would love to see your creations!

Enjoy this Basque Burnt Cheesecake Recipe with your loved ones!

Ingredients

  • 535g cream cheese -room temperature
  • 135g sugar
  • 4 eggs – room temperature
  • 270g whipping cream
  • 14g cornstarch
  • 2 tbsp sour cream
  • some melted butter

Takes ,
serves four people.

Instructions

    1. Melt butter, then butter the mould and line the mould with parchment paper
    2. Whip the cream cheese, and microwave for 30 seconds if needed. Mix in sugar, cornstarch, whipping cream, lemon or sour cream, and one egg at a time. Mix until combined. (make sure you don’t overmix)
    3. Run through the batter in the strainer, then pour the batter into the mould.
    4. Bake for 45-60 minutes until the top is brown. Monitor closely towards the end, you do not want to overbake the cake. Remove from the oven once the top is slightly burnt. Set aside to cool.
    5. Refrigerate overnight. Remove from the mould and serve.

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I will also share my lemon Basque Burnt Cheesecake here:

Lemon Basque Cheesecake

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Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (2024)

FAQs

What is the difference between basque cheesecake and regular cheesecake? ›

Whats the difference between Basque cheesecake and regular cheesecake. Firstly, there is zero crust, zero water bath. And it has its notably burnt exterior that is 100% planned and intentional. I like to think that its interior is more custard-like versus a fluffy cream cream cheese-type texture.

Why is my Basque Burnt cheesecake not smooth? ›

The texture of your burnt basque cheesecake is reliant on the overall bake time. Using room temperature ingredients gives you optimal control over the baking. If you use fridge cold ingredients the batter will be colder and will have to bake for longer making it harder to get the perfect texture.

What is the difference between American and Basque cheesecake? ›

Other than the obvious char, Basque cheesecake also differs in texture compared to a traditional or New York cheesecake, with a much lighter, airy, souffle-like mouthfeel.

Why does my basque cheesecake taste eggy? ›

Why does my Basque Cheesecake taste eggy? The cheesecake will become eggy and dense if baked too long or too many eggs are used. To preserve the right taste and texture, be sure to check the cheesecake after 40 minutes.

Why is Basque cheesecake so good? ›

Unlike classic New York cheesecake, Burnt Basque cheesecake isn't smooth or dense; instead, the dessert—baked at a high temperature—is light and scorched and caramelized on the top with a rich, gooey interior.

Which baking method is best for cheesecake? ›

Classic Cheesecake Recipe. Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.

Why is it called burnt Basque cheesecake? ›

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. It's main difference from a New York Style Cheesecake is that it is crustless, and has a golden, beautiful caramelized exterior.

What is the difference between Japanese and Basque cheesecake? ›

Basque cheesecake: This is a crustless cheesecake, just like a Japanese one, but it has a burnt top layer that adds a distinctive caramel note. The cheesecake, which has the usual suspects like eggs, cream cheese, sugar, vanilla essence, is intentionally left in the oven for the top layer to scorch.

Why is it called San Sebastian cheesecake? ›

As the name suggests, the San Sebastian Cheesecake, originates from San Sebastian in Spain's Basque Country. It was a San Sebastian-based restaurant called La Viña that served the San Sebastian cheesecake for the first time.

How to know when basque cheesecake is done? ›

Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.

Why is my Basque cheesecake grainy? ›

If it is grainy/curdled and releases a lot of liquid after it's been chilled, then the oven was either too hot, the cheesecake was over-baked or both. If it's perfectly set and custardy after being chilled but it's seeping liquid – this is normal but it shouldn't be a lot.

Why did my Basque cheesecake deflate? ›

THE CAUSE: Overmixing the batter. When making your filling, overmixing can lead to incorporating too much air into the batter. Once baked, the air bubbles will burst, and the cheesecake will fall and crack.

Why is it called Basque cheesecake? ›

Yes this is for real, an intentionally burnt cheesecake. 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.

Is Basque cheesecake the same as Japanese cheesecake? ›

Basque cheesecake: This is a crustless cheesecake, just like a Japanese one, but it has a burnt top layer that adds a distinctive caramel note. The cheesecake, which has the usual suspects like eggs, cream cheese, sugar, vanilla essence, is intentionally left in the oven for the top layer to scorch.

What are the two main types of cheesecake? ›

Cheesecake is a classic dessert that can be served for any occasion. There is even a Greek cheesecake recipe that dates all the way back to 5th Century BCE! While there are an endless amount of cheesecake recipes available today, they can be sorted into two easy categories - baked and unbaked cheesecakes.

What does Basque mean in baking? ›

Gâteau Basque (Basque: Etxeko bixkotxa; "cake of the house") is a traditional dessert from the Northern Basque region of France, typically filled with black cherry jam or pastry cream. Gâteau Basque with cream is more typical in the Southern Basque region of Spain. Gâteau Basque. Type. Pastry.

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