Imagine a cheesecake that throws all the rules out the window. Forget about achieving that perfectly smooth, crack-free top. This is Basque Burnt Cheesecake, and it's all about embracing the imperfections. Originating from the Basque region of Spain, this cheesecake boasts a deeply caramelized, almost burnt exterior and an unbelievably creamy, custardy interior. It’s rustic, it's bold, and it's surprisingly simple to make. I remember the first time I saw one of these – I thought someone had seriously messed up! But then I tasted it... oh my.
What makes this cheesecake so special? It's the high baking temperature and the lack of a crust. The high heat creates that signature burnt top, while the absence of a crust lets the creamy, cheesy flavor shine through. The inside remains incredibly soft and almost pudding-like, offering a delightful contrast to the intense, caramelized flavors on the surface. It's a symphony of textures and tastes that will leave you craving more. A friend of mine, Sarah, once said it tasted like 'culinary rebellion' and I couldn't agree more.
Required Equipments
- Springform Pan (9-inch)
- Parchment Paper
- Mixing Bowls
- Electric Mixer
- Rubber Spatula
Basque Burnt Cheesecake: Frequently Asked Questions
Basque Burnt Cheesecake
Basque Burnt Cheesecake: A crustless cheesecake with a deeply caramelized top and a creamy, custardy interior. Simple to make and unforgettable to taste, this cheesecake is a showstopper.
⏳ Yield & Time
Yield: 8 servings
Preparation Time: 15 minutes
Cook Time: 60 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Get Started: Preheat your oven to a blazing 400°F (200°C). Yes, that's hot! It’s essential for that iconic burnt top. Also, grease a 9-inch springform pan well. Cut out a circle of parchment paper to line the bottom – this will help you release the cheesecake later. I kinda messed this up last time, didn't grease it enough, and it stuck a bit! Learn from my mistakes!
- Mix Cream Cheese and Sugar: In a large mixing bowl, throw in your softened cream cheese and sugar. Using an electric mixer, beat them together until it's super smooth and creamy. No lumps allowed! This is where you really build the foundation for that dreamy texture. My first attempt, I didn't cream it enough, and the cheesecake was kinda grainy. Oops!
- Incorporate Eggs: Add the eggs one at a time, mixing well after each addition. Make sure each egg is fully incorporated before adding the next. Don’t overmix at this stage – that can lead to a less tender cheesecake. I know, patience is a virtue, especially in baking.
- Add Cream and Vanilla: Pour in the heavy cream and vanilla extract. Gently mix until just combined. Don’t go crazy with the mixer here; just a few stirs will do. We want everything to be homogenous, but not overworked. Do you remember that time you overmixed the batter?
- Pour into Pan: Pour the batter into the prepared springform pan. It should be fairly liquid-y – that's normal!
- Bake: Pop the pan into the preheated oven and bake for 50-60 minutes. The top should be deeply browned, almost burnt-looking, and the center will still be jiggly. It might seem underdone, but trust the process!
- Cool: Turn off the oven and leave the cheesecake in there with the door slightly ajar for about an hour. This gradual cooling helps prevent cracking. It's like a spa day for your cheesecake.
- Chill: Take the cheesecake out of the oven and let it cool completely on a wire rack. Then, cover it and chill in the refrigerator for at least 4 hours, or preferably overnight. This is crucial! The flavors need time to meld and the texture needs to set properly. Can you imagine the torture of waiting?
- Serve: Before serving, gently release the cheesecake from the springform pan. Slice and serve cold. Enjoy the beautiful burnt top and the unbelievably creamy interior. You deserve it!
📝 Notes
🍎 Nutrition
Calories: 450 kcal
Protein: 8g
Fat: 35g
Carbohydrates: 30g
Fiber: 0g
Calcium: 150mg
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