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    Home » Desserts

    Burnt Basque Cheesecake

    Published: Aug 25, 2022 by Carolyn Hetke · This post may contain affiliate links,

    Jump to Recipe Print Recipe

    Burnt Basque Cheesecake makes an amazing dessert with only a few ingredients! And you probably have most of them on hand.

    Piece of Burnt Basque Cheesecake at room temperture with a soft, creamy, slumpy center.
    Creamy, soft, slumpy center...

    This classic dessert from the Basque region of Spain has stood the test of time and has also taken over many highly regarded North American dessert menus!

    It is so simple - no crust! Just beat and pour! Uses parchment paper liner so even cleanup is a cinch! And - it's gluten free!

    Parchment lined springform pan for burnt basque cheesecake.
    Parchment liner
    Parchment lined springform pan full or cheesecake mixture for burnt basque cheesecake.
    Ready for the oven
    Burnt Basque Cheesecake right out of the oven.
    Fresh from the oven
    Cut Burnt Basque Cheesecake showing soft, creamy center.
    Noe the creamy center at room temperature
    Piece of Burnt Basque Cheesecake at room temperture with a soft, creamy, slumpy center.
    Creamy, soft, slumpy center...
    Piece of burnt Basque Cheesecake on a plate with Pedro Ximenez sherry beside.
    Perfect with a glass of sherry!

    I tasted a bit of cheesecake that was left on the parchment paper and at first I sort of wondered what all the fuss was about. Well - the little edge I nibbled on was a bit drier since it was the outside edge. I hadn't gotten to the delicious, custard center!

    And the burnt top emulates somewhat the crème brulée experience. Everyone I served this too absolutely raved about it. When my husband got wind of my first mixed reaction he begged me to keep this recipe in our rotation.

    How To Serve Burnt Basque Cheesecake

    There seem to be 2 camps as far as serving - some like it fresh the day it is made, at room temperature so the center is still creamy and actually gooey. Others prefer it after at least 4 hours of fridge time so the cheescake firms up to a more traditional texture.

    Well - I am going to give you a piece of advice - a large part of the charm of this simple cheesecake is the soft, room temperature, sort-of-schlumpy-creaminess of the center. You can't get that back once it has been refrigerated. So - treat yourself to it at room temperature the day you bake it and then you can enjoy any leftovers out of the fridge.

    Some people suggest adding fresh berries but this seems to elicit tsks from the traditionalists! It honestly doesn't need anything added to be delicious - which keeps it super easy.

    It only takes about 5 minutes to mix all the ingredients. They do suggest to use room temperature cream cheese, eggs and cream to make mixing easy and to help prevent your cheesecake from cracking. So- you just have to remember to take your ingredients out of the fridge few hours before you plan to make it.

    Wine Pairing for Burnt Basque Cheesecake

    I went with the traditional Pedro Ximenez dessert wine. It was a match made in heaven for sure! You could also serve a Tawny Port. Any dessert wine would work but the Sherry and Tawny Port with the nutty, apricot aspectes makes a nice complement to the cheesecake.

    Piece of burnt Basque Cheesecake on a plate with Pedro Ximenez sherry beside.
    Burnt Basque Cheesecake with a glass of Pedro Ximenez Sherry.
    Piece of Burnt Basque Cheesecake at room temperture with a soft, creamy, slumpy center.

    Burnt Basque Cheesecake

    An amazing dessert with simple ingredients you probably have on hand.
    Author: Carolyn Hetke

    If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!

    5 from 2 votes
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    Course: Dessert
    Cuisine: Spanish
    Prep Time: 10 minutes mins
    Cook Time: 45 minutes mins
    Chill Time: 4 hours hrs
    Total Time: 4 hours hrs 55 minutes mins
    Servings: 6 servings

    Ingredients

    • 16 oz cream cheese 400 grams
    • 10 oz whipping cream 284 mL
    • ⅔ cup sugar 130 grams
    • 3 eggs
    • 3 Tbsps cornstarch
    • ⅛ teaspoon salt
    • ½ tspq vanilla extract

    Instructions

    • Preheat oven to 420°F (220°C). Line a 6" springform pan with 2 layers of parchment papers. Ensure there is generous paper above the rim.
    • Beat cream cheese and sugar until well mixed. Beat in the eggs one at a time until just well mixed. Add the cream and vanilla. Sift in the corn startch and salt. and mix until evenly combined.
    • Pour mixture into the prepared cake pan. Bake 30 - 45 minutes. The top should be deep brown/burnt. 30 minutes will yield a creamy, gooey center and 45 minutes will yield a firmer center.
    • Allow cake to come to room temperature and serve right away (recommended) or chill for 4 hours (minimum) for a more traditional texture. See Note 1 below.
    • Cheesecake will keep well in the fridge up to 3 days. It also freezes and defrosts well but you won't have the traditional slumpy texture.

    Notes

    Note 1:  Traditionalists serve this at room temperature the day it is made for a  soft, slumpy center.  This is part of its charm.  Leftovers keep well a few days in the fridge.  I have frozen it and defrosted it as well.  Texture will not be like Day 1 warm from the oven but it is still fine.

    Nutrition

    Calories: 558kcal | Carbohydrates: 31g | Protein: 9g | Fat: 45g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 212mg | Sodium: 330mg | Potassium: 176mg | Fiber: 0.04g | Sugar: 26g | Vitamin A: 1829IU | Vitamin C: 0.3mg | Calcium: 117mg | Iron: 1mg
    Tried this recipe?Mention @thewineloverski or tag #thewineloverski!

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      5 from 2 votes (1 rating without comment)

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      Recipe Rating




    1. RALPH HETKE

      August 25, 2022 at 8:48 am

      5 stars
      The best cake ever!

      Reply

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