Burnt Basque Cheesecake: The Ultimate Creamy & Smoky Delight
Burnt Basque Cheesecake: The Ultimate Creamy & Smoky Delight
How to Make Authentic Burnt Basque Cheesecake at Home
Discover the magic of Burnt Basque Cheesecake, renowned for its deeply caramelized, almost scorched exterior that gives way to an incredibly creamy and luscious interior. This cheesecake is baked at a high temperature for a short period, creating a delightful contrast between the smoky, slightly bitter notes of the browned top and the rich, velvety sweetness within. It’s a truly decadent dessert that’s surprisingly simple to make and perfect for any occasion.
Cheesecake Ingredients- 200g Cream Cheese, softened to room temperature
- 50g Granulated Sugar
- 1 large Egg, at room temperature
- 1 large Egg Yolk, at room temperature
- 95g Heavy Cream (35% or higher fat content recommended)
- 8g Cornstarch
- 4g Fresh Lemon Juice
Cooking Instructions
Step 1
Begin by ensuring all your key ingredients – cream cheese, egg, and egg yolk – are at room temperature. This is crucial for achieving a smooth, lump-free batter. Place the softened cream cheese in a mixing bowl and, using a spatula, vigorously beat it until it becomes smooth and creamy, with absolutely no lumps. This step forms the foundation for a silky-smooth cheesecake.
Step 2
Once the cream cheese is perfectly smooth, gradually add the 50g of sugar. Divide the sugar into two or three additions, mixing well after each addition until fully incorporated. Continue mixing until the sugar is completely dissolved, ensuring there are no gritty sugar crystals left in the batter. This gradual addition prevents the sugar from clumping and ensures even sweetness.
Step 3
Next, incorporate the eggs into the batter. Add the whole egg and the egg yolk, one at a time, mixing gently after each addition until just combined. Avoid overmixing at this stage, as it can incorporate too much air, which might affect the cheesecake’s texture.
Step 4
To balance the richness of the cheese and add a bright note, add 4g of fresh lemon juice. Squeeze the lemon yourself for the freshest flavor. The lemon juice cuts through the richness, enhancing the overall flavor profile of the cheesecake and reducing any eggy aroma.
Step 5
Pour in the 95g of heavy cream. Using your spatula, thoroughly mix the cream into the batter until it’s fully incorporated and the mixture is smooth and homogenous. For a richer cheesecake, using heavy cream with a higher fat content (35% or more) is highly recommended.
Step 6
Finally, it’s time to add the cornstarch for structure. Sift 8g of cornstarch directly into the batter to prevent lumps. Gently fold the cornstarch into the batter using your spatula, scraping the sides and bottom of the bowl. Mix just until no dry flour streaks remain. Be careful not to overmix, as this can develop gluten and make the cheesecake tough.
Step 7
Prepare your baking pan. Line a 10cm (approximately 4-inch) high-sided round baking tin with parchment paper. Ensure the parchment paper extends above the rim of the tin. This ‘collar’ will help contain the batter as it rises during baking and prevents spills, while also contributing to the characteristic rustic look of the Basque cheesecake.
Step 8
Pour the smooth cheesecake batter into the prepared baking tin. Once filled, gently tap the tin on the counter a few times. This helps to release any large air bubbles trapped within the batter, promoting a more even bake and a smoother surface.
Step 9
Preheat your oven to a high temperature of 230°C (450°F). Place the tin with the batter into the preheated oven and bake for 16 to 17 minutes. This intense heat is what creates the signature dark, caramelized crust of the Basque cheesecake. Keep an eye on it, as oven temperatures can vary.
Step 10
After the initial baking time, turn off the oven, slightly crack open the oven door, and leave the cheesecake inside for an additional 5 minutes. This gradual cooling process helps to prevent the cheesecake from collapsing and allows the crust to deepen its color further.
Step 11
Once removed from the oven, let the cheesecake cool completely in the tin before refrigerating. For the best flavor and texture, it’s highly recommended to bake it the day before and chill it overnight in the refrigerator. This allows the flavors to meld beautifully, resulting in that perfect balance of smoky exterior and creamy, rich interior. Slice and enjoy!
