Burnt Basque Cheesecake

Burnt Basque Cheesecake Recipe

I love cheesecake. Josh looooovesss cheesecake. Cheesecake is the only actual cake that we had at our wedding in a sea of pies. I like to watch videos on youtube about baking, they tend to be my quiet time in a way. I find it very peaceful to watch someone bake something that I know is going to turn out well and look beautiful. I came across a video for a burnt Basque cheesecake and I was in!

Cheesecake is notoriously difficult to make when you bake a traditional cheesecake. It requires a water bath (meaning that your springform pan will sit in a roasting pan that has been filled with water), and you pray to all of the cheesecake gods that your cake does not crack. What I love about the burnt Basque cheesecake is that you want it to crack! You want it to brown. It goes against all of your traditional cheesecake instincts, but honestly, it is so worth it. The cake you end up with is a mix between a flan and a cheesecake with almost a mousse-like texture.

What do you need for your burnt Basque cheesecake?

You will need the following to make your cheesecake:

1. 24 oz cream cheese (room temperature) – this equals usually 3 normal size packets of cream cheese
2. 11/4 cup heavy whipping cream
3. 1 cup sugar
4. 1 ½ teaspoon vanilla
5. 4 eggs
6. ¼ cup of gluten free flour (this is a 1:1 recipe, regular flour works fine too!)

You will also need an 8 inch spring form pan, cooking spray, and parchment paper.

How do you make it?

I love how easy this recipe is to make!

1. Set your oven to 400°F
2. Take your room temperature cream cheese and place in the bowl of your mixmaster or a bowl that you can use with a hand-mixer.
3. Beat the cream cheese on medium for a few minutes, it will become very light and fluffy.
4. Once you have done this, add your sugar. Continue to beat for 4-5 minutes on a medium high.
5. Scrape down the side of your bowl to make sure everything has been incorporated on the sides of the bowl.
6. Add your eggs now (one at a time) until each is fully mixed in.
7. Once the eggs are all in, add your vanilla.
8. Now is the time to add your cream. Mix for one minute.
9. You are going to mix in the flour by hand. Add the flour to the bowl and use a spatula to blend it all together.
10. Spray your springform pan with a cooking spray (I use Pam), and take 2 pieces of parchment paper. You want the entirety of the bottom and sides to be covered. If it is crunchy in places, that is okay! It will give more character to your cake.
11. Pour your batter into the pan and place in the oven for 1 hour.
12. Remove at the 1 hour mark; your cake should be jiggly in the middle and have a nice browned color on top. If it has cracks, all the better!
13. Allow the cake to cool in the pan on the counter for 1 hour.
14. After your one hour, transfer the cake to the fridge for a second hour to chill.
15. After sitting in the fridge for an hour, you are free to slice up your cake, serve, and dive in!

Why should you make this burnt Basque Cheesecake?

This is honestly the easiest cheesecake you can ever make. You do not need to worry about making a crust, about browning, or cracking! It does not get much better than that.

Looking for something similar?

For Cheesecake Bars recipe click here
For Heath Bar No Bake Cheesecake click here

Burnt Basque Cheesecake

Laura Sirkovsky-Kauffman

Burnt Basque Cheesecake is a delicious, easy, and flavorful cake. A mix between cheesecake and flan, this recipe is not to be missed!

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Prep Time 5 mins

Cook Time 55 mins

Total Time 3 hrs

Course Dessert

Cuisine Basque

Servings 10 people

Calories 5746 kcal

Ingredients

  

1x2x3x

• ▢ 24 oz cream cheese room temperature - this equals usually 3 normal size packets of cream cheese
• ▢ 11/4 cup heavy whipping cream
• ▢ 1 cup sugar
• ▢ 1 ½ teaspoon vanilla
• ▢ 4 eggs
• ▢ ¼ cup of gluten free flour this is a 1:1 recipe, regular flour works fine too!

Instructions

 

• Set your oven to 400°F
• Take your room temperature cream cheese and place in the bowl of your mixmaster or a bowl that you can use with a hand-mixer.
• Beat the cream cheese on medium for a few minutes, it will become very light and fluffy.
• Once you have done this, add your sugar. Continue to beat for 4-5 minutes on a medium high.
• Scrape down the side of your bowl to make sure everything has been incorporated on the sides of the bowl.
• Add your eggs now (one at a time) until each is fully mixed in.
• Once the eggs are all in, add your vanilla.
• Now is the time to add your cream. Mix for one minute.
• You are going to mix in the flour by hand. Add the flour to the bowl and use a spatula to blend it all together.
• Spray your springform pan with a cooking spray (I use Pam), and take 2 pieces of parchment paper. You want the entirety of the bottom and sides to be covered. If it is crunchy in places, that is okay! It will give more character to your cake.
• Pour your batter into the pan and place in the oven for 1 hour.
• Remove at the 1 hour mark; your cake should be jiggly in the middle and have a nice browned color on top. If it has cracks, all the better!
• Allow the cake to cool in the pan on the counter for 1 hour.
• After your one hour, transfer the cake to the fridge for a second hour to chill.
• After sitting in the fridge for an hour, you are free to slice up your cake, serve, and dive in!

Nutrition

Calories: 5746kcalCarbohydrates: 279gProtein: 86gFat: 489gSaturated Fat: 293gPolyunsaturated Fat: 24gMonounsaturated Fat: 127gTrans Fat: 1gCholesterol: 2081mgSodium: 2566mgPotassium: 1776mgFiber: 3gSugar: 247gVitamin A: 19709IUVitamin C: 4mgCalcium: 1213mgIron: 6mg

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