If you're a cheesecake lover like me, then you've likely heard of the Basque Burnt Cheesecake. This unique dessert, originates from a local restaurant in San Sebastian, in the Basque region of Spain, one of the most beautiful cities I ever have visited, full of pintxosbars!
What makes this cake so special is its creamy interior and beautifully charred top, a treat for both the eyes and the palate. Today, I'm excited to share with you, after all my tests and experiments, the ultimate recipe for a burnt cheesecake, easy to make and irresistibly delicious.
Ingredients
Cheese: The original recipe uses Philadelphia and I have noticed this same product tastes different in other countries, but still the best option for me. Mascarpone or Ricotta can also be used.
Flour: If you wish not to use it it's also fine for a gluten-free version, you might just need a bit of extra time but eggs will make it set.
Cream Cheese: 900 gr
Sugar: 300 gr
Eggs: 6 large (approximately 300 gr)
Heavy Cream: 250 ml
All-Purpose Flour: 30 gr
Vanilla Extract: 1 teaspoon (approximately 5 ml)
Salt: 1/4 teaspoon (approximately 1 gr)
Preheat Oven
Begin by preheating your oven to 200°C (400°F). This ensures that the cheesecake bakes evenly and achieves that perfect burnt top.
Prepare the Pan
Line a 25 cm springform pan with parchment paper. Make sure the parchment paper extends above the rim of the pan by at least 5 cm. This will help contain the batter and give the cheesecake its characteristic rustic look.
Make the Batter
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy. This step is crucial for a lump-free batter.
Add the eggs one at a time, beating well after each addition. This ensures that the eggs are fully incorporated into the mixture.
Pour in the heavy cream and mix until fully incorporated.
Sift in the flour, add the vanilla extract and salt, and mix until smooth.
Bake
Pour the batter into the prepared springform pan. The batter should come to the top of the parchment paper.
Place the pan in the preheated oven and bake for 50-60 minutes. The top should be deeply golden brown, and the center should still be slightly jiggly.
Cool
Allow the cheesecake to cool completely in the pan. It will continue to set as it cools. Once cool, remove it from the pan and peel away the parchment paper.
Serve
Slice and serve at room temperature or chilled, depending on your preference. Both options offer a delightful experience.
Tips for Success
Ensure you use enough parchment paper to cover the sides of the pan. This helps in giving the cheesecake its characteristic burnt edges.
Make sure all ingredients are at room temperature for a smoother batter.
Keep an eye on the cheesecake towards the end of the baking time. The center should be slightly wobbly for the perfect texture.
Side Dish Recommendations
Fresh Berries: Serve with a side of fresh berries such as strawberries, blueberries, or raspberries. The tartness of the berries complements the richness of the cheesecake beautifully.
Whipped Cream: A dollop of homemade whipped cream can enhance the creamy texture of the burnt cheesecake.
Coffee or Espresso: A strong cup of coffee or espresso pairs wonderfully with the rich, creamy texture of the burnt cheesecake.
Alternative Recipes
If you’re looking to switch things up, consider trying a chocolate burnt cheesecake. Simply add 150 grams of melted dark chocolate to the batter before baking for a rich, chocolatey twist.
Conclusion
There you have it! An easy-to-follow recipe for a stunning burnt cheesecake that’s sure to impress. Whether you’re serving it at a dinner party or because you deserve a special treat for yourself, this dessert is bound to be a hit. And here is a panoramic view of the city, perhaps you would want to come and visit San Sebastian to try the original!
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