Basque Burnt Cheesecake

Basque Burnt Cheesecake is a crustless cheesecake made with just egg, cream, cream cheese, sugar and a bit of flour which is baked on high heat resulting to caramelization of top, cracking and burning of edges.

I love cheesecakes and I made a lot of them in the past, in fact my no-bake cheesecake is a crowd favourite and one of my default dishes to bring during potlucks during the old days. I tried making the no bake cheesecake, the American style cheesecake and the Japanese cheesecake but this is my first time to make this one.

So what is Basque Burnt Cheesecake? what is the difference between the others? First let define the others. The no bake cheesecake as the name suggest is a basically a raw cheesecake, not baked, although the crust can be baked, it is not always the case. Next is the American cheesecake, I think this is the nearest one on terms of taste and texture to the Basque Burnt Cheesecake since both are baked but the American one is bakes low and slow in a water bath, it also has a crust. Now with the Japanese cheesecake, it is more of like a cross between a baked cheesecake and sponge cake where melted cream cheese is folded together with meringue, egg yolks and butter. Now where does Basque Burnt Cheesecake sit? well it has the elements of everything, it is baked, without a crust but cooked in a really high temperature giving that burnt edges and caramelized top.

Basque Burnt Cheesecake is a fairly new recipe, a dessert that originated in San Sebastian, Spain during the 1990s at a restaurant called La Viña and was created by Chef Santiago Rivera. While it was very popular in the region, the global trend just happened recently around the COVID lockdown period when people started sharing their own creations on TikTok, YouTube and Instagram. I can understand why, because this cake is really easy to make, and you won’t worry that it will burn in the oven since its already burnt. That burnt attribute is what gives this iconic dish a unique taste.

Basque Burnt Cheesecake

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• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 40 mins
• Total Time: 1 hour
• Yield: 8 1x
• Category: Dessert
• Cuisine: Spanish

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Description

Basque Burnt Cheesecake is a crustless cheesecake made with just egg, cream, cream cheese, sugar and a bit of flour which is baked on high heat resulting to caramelization of top, cracking and burning of edges.

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Ingredients

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• 2 packs 250 g cream cheese, softened at room temperature
• 3/4 cup granulated sugar
• 3 large eggs
• 250 ml fresh cream
• 1 1/2 tbsp all-purpose flour
• 1/2 tbsp cornstarch
• 1 tsp vanilla extract

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Instructions

1. In a stand mixer beat cream cheese on medium speed until it is very smooth.
2. Add sugar then continue to beat until smooth.
3. Add eggs one at a time then continue to beat until it is well incorporated
4. Pour cream and vanilla then continue beating at medium speed.
5. Lift the mixer up then add sift the flour and cornflour into the mixture, then lower the mixer down then continue to beat until even in texture.
6. Line an 8 x 3 springform pan with parchment paper, press the bottom and the sides to mould the paper into it, fold the sides into creases as needed.
7. Bake in a 230C preheated oven for 40 minutes until the top is part has caramelised and become dark. At this stage cake will still be jiggly that is fine, let it cool and set to fully solidify.
8. Once it has cooled down, release the lock of the spring form pan, remove cheesecake from the pan, peel away the parchment from the sides.
9. Refrigerate before serving

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