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

FAQs

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.

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.

Classic New York cheesecake is smooth and dense, whereas Burnt Basque Cheesecake is baked at a very high temperature resulting in a caramelized top with a rich and custardy interior. Why does my Basque Cheesecake taste eggy? The cheesecake will become eggy and dense if baked too long or too many eggs are used.

If your cheesecake is liquid-y/runny custard in the center, after it's been chilled then it needed a few more minutes in the oven. 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.

To achieve the perfect balance between the deeply browned top and creamy center, we chill the batter after mixing, and sprinkle the top with sugar right before the cake goes into a 400-degree oven.

Don't overbake your cake.

It may crack if it's too dry. Many people overbake their recipes to “play it safe”. The golden rule is if it no longer trembles in the center, it will set firmly in the refrigerator.

It's main difference from a New York Style Cheesecake is that it is crustless, and has a golden, beautiful caramelized exterior. It also has a much lighter texture and flavor. The cheesecake is baked at a high temperature in order to get that burnt exterior and super creamy interior.

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.

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.

Know when it's done.

Bake until the cheesecake is deeply golden brown on top and still very jiggly in the center, about 60 to 65 minutes. Once cooled, the center will solidify well enough to slice, and the top will deflate and turn darker and more shiny.

Do you need flour in Basque cheesecake? ›

Mixing the batter in a blender is easy and ensures there are no lumps. You can also do this by hand or using a stand mixer. I keep the amount of flour to a minimum to ensure the cheesecake is dense, custardy, and satiny smooth. Lining the pan with parchment paper makes it easy to unmold this soft, crustless cheesecake.

The burnt basque cheesecake can be kept at room temperature, under a cake dome or a large bowl turned upside down, for 1 day. After that, place any leftover slices in an airtight container in the refrigerator for up to 3 days.

If the top is not browning properly then it could also be that the baking parchment (parchment paper) lining protrudes too much above the rim of the springform pan.

This wonderfully creamy, crustless cheesecake with it's signature caramelized brunt top was first created in the town of San Sebastian. This town is located in the Basque region of Spain. For this reason, this burnt cheesecake also goes by Basque cheesecake or spanish cheesecake.

Liquid can also come out of a cheesecake if it is overbaked as the proteins in the cream cheese mixture start to tighten too much and squeeze out the water. The cheesecake should still be quite jiggly when it comes out of the oven, even though it will have risen and formed a crust on the surface.

A cheesecake can become grainy due to overbeating the eggs, which incorporates too much air and changes the texture. If the cream cheese is not fully softened before mixing, it can result in a grainy texture. Using room temperature ingredients can help.

Gently Warm The Batter

You can either pour the mixture into a pot at a low temperature or put it in a bowl over warm water. Stir continuously until all the cream cheese lumps are melted, and the mixture is completely smooth. It is also a good method to fix cheesecake batters that are curdled or split.

Once the cheesecake has set and be removed from the tin, I sometimes run a small knife or palette knife around the edge to smooth it ever so slightly – and the cheesecakes are done! Use FULL FAT ingredients – this is always important!

Overbaked cheesecake will crack and the texture will be dry and gritty. Egg proteins become quite firm and tightly coiled when cooked quickly at a high temperature, but can be silky-smooth and creamy when cooked gently at a low temperature.