The Art of Basque Burnt Cheesecake Perfection

Cream Cheese Preparation

Learning to properly soften and whip cream cheese until completely lump-free creates the foundation for a silky smooth cheesecake texture.

Gradual Incorporation

Mastering the technique of adding ingredients one at a time with proper mixing intervals prevents overmixing while ensuring perfect emulsification.

High-Heat Baking

Understanding how intense oven heat creates the caramelized exterior while maintaining a creamy interior is key to authentic Basque cheesecake.

Jiggle Test Mastery

Recognizing the perfect amount of center wobble when the edges are set ensures you achieve that signature custardy texture without overbaking.

Patience in Cooling

Allowing proper cooling and chilling time lets the cheesecake set to its ideal creamy consistency while flavors meld and intensify beautifully.

Mastering the Art of Burnt Perfection

Temperature Control: All ingredients must be at room temperature before mixing to prevent lumps and ensure a silky smooth batter that bakes evenly throughout.

Burn Level Mastery: The darker the caramelization, the more complex the flavor - don't be afraid of a very dark top as this creates the signature slightly bitter contrast that makes this dessert extraordinary.

Ingredient Quality: Use full-fat cream cheese and heavy cream for the richest, most authentic texture - low-fat substitutions will result in a grainy, less creamy cheesecake.

Storage Perfection: Store covered in the refrigerator for up to 5 days, or freeze for up to 2 months wrapped tightly in plastic wrap and aluminum foil.

Flavor Variations: Add lemon zest for brightness, espresso powder for depth, or serve with fresh berries and whipped cream for elegant presentation.

Common Mistakes: Avoid overmixing after adding flour, don't open the oven door during baking, and resist cutting before fully chilled or the center will be too loose.

Authentic Basque Burnt Cheesecake with Caramelized Top and Creamy Custard Center

Name: Authentic Basque Burnt Cheesecake with Caramelized Top and Creamy Custard Center
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 8 servings
Cuisine: Spanish Basque
Ingredients: For the Cheesecake Base:; 32 oz cream cheese, softened at room temperature; 1 1/2 cups granulated sugar; 6 large eggs, room temperature; 2 cups heavy cream; 1 teaspoon pure vanilla extract; 1/4 teaspoon fine sea salt; 2 tablespoons all-purpose flour; For the Pan Preparation:; 2 tablespoons unsalted butter for greasing; For Special Equipment:; 9x5 inch loaf pan or 9-inch springform pan; Parchment paper; Stand mixer or hand mixer

The ultimate Basque burnt cheesecake featuring cream cheese, heavy cream, and caramelized sugar. This Spanish dessert combines the rich creamy interior with the dramatically burnt caramelized exterior, creating an unforgettable indulgent experience that elevates the classic cheesecake to extraordinary heights perfect for dinner parties, special celebrations, or any time you crave the perfect balance of sweet and slightly bitter sophistication.

Prep Time

15 Minutes

Cook Time

50 Minutes

Total Time

65 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Cheesecake Base:

32 oz cream cheese, softened at room temperature

1 1/2 cups granulated sugar

6 large eggs, room temperature

2 cups heavy cream

1 teaspoon pure vanilla extract

1/4 teaspoon fine sea salt

2 tablespoons all-purpose flour

For the Pan Preparation:

2 tablespoons unsalted butter for greasing

For Special Equipment:

9x5 inch loaf pan or 9-inch springform pan

Parchment paper

Stand mixer or hand mixer

Instructions

Preheat your oven to 450°F (230°C) and position the rack in the center of the oven for even heat distribution.

Generously butter the loaf pan, then line it with parchment paper allowing 2-3 inches of overhang on all sides for easy removal later.

In a large mixing bowl using a stand mixer or hand mixer, beat the softened cream cheese on medium speed for 3-4 minutes until completely smooth and fluffy with no lumps remaining.

Gradually add the granulated sugar to the cream cheese while continuing to beat on medium speed for another 2-3 minutes until the mixture is light and well combined.

Add the eggs one at a time, beating well after each addition and scraping down the sides of the bowl to ensure everything is fully incorporated.

Pour in the heavy cream, vanilla extract, and sea salt, then mix on low speed until just combined and the mixture is silky smooth.

Sift the flour over the batter and gently fold it in using a spatula, mixing just until no flour streaks remain without overmixing.

Pour the batter into the prepared pan, smoothing the top gently with a spatula, and tap the pan on the counter 2-3 times to release any air bubbles.

Bake at 450°F for 45-55 minutes until the top is deeply caramelized to a dark golden-brown color, the edges are set, but the center still has a noticeable jiggle when gently shaken.

Remove from the oven and let the cheesecake cool completely in the pan at room temperature for at least 2 hours, during which time it will continue to set.

Once cooled, refrigerate for at least 4 hours or preferably overnight to achieve the signature creamy custard texture.

Lift the cheesecake out using the parchment paper overhang, slice with a hot knife for clean cuts, and serve chilled or at room temperature.

Authentic Basque Burnt Cheesecake with Caramelized Top and Creamy Custard Center

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Basque Burnt Cheesecake Perfection

Authentic Basque Burnt Cheesecake with Caramelized Top and Creamy Custard Center

Ingredients

Instructions