This Easy Burnt Basque Cheesecake Recipe is a rich and creamy dessert with a beautifully caramelised exterior and a custardy, slightly jiggly interior. Originating from the Basque region of Spain, this cheesecake is known for its rustic appearance and deep flavours. Perfect for any occasion, it's a simple yet indulgent treat that will impress your guests.
You'll love this cheesecake served with my homemade Pistachio Cream recipe, it only uses 2 ingredients and is soo good! Looking for other easy cake recipes? You'll love my Nans Chocolate Cake recipe.
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Why you need to make this Easy Burnt Basque Cheesecake Recipe
- Simple Preparation: With just a few ingredients and straightforward instructions, this cheesecake is easy to make, even for beginners.
- Unique Texture: The combination of a burnt top and creamy interior creates a unique texture that is both rich and light.
- Versatile Serving Options: This cheesecake pairs wonderfully with a variety of toppings like pistachio cream, fresh berries, or a dusting of powdered sugar.
Ingredients
- Cream Cheese: Provides a rich, creamy base for the cheesecake.
- Eggs: Help to set the cheesecake and give it structure.
- Caster Sugar: Sweetens the cheesecake while contributing to its caramelised top.
- Plain Flour: Adds a slight thickness to the batter.
- Vanilla Essence: Enhances the flavour with a sweet, aromatic note.
- Thickened Cream: Adds a creamy and silky texture.
See recipe card for quantities.
Instructions for this Easy Burnt Basque Cheesecake Recipe
- Step 1: Add the cream cheese to a stand mixer and beat until smooth and creamy.
- Step 2: Gradually beat in each egg, then the sugar and the cream, followed by the flour and vanilla.
- Step 3: Pour into your prepared cake tin. Bake!
- Step 4: Allow to cool completely then slice up and enjoy.
Hint: Ensure all ingredients are at room temperature for a smooth, well-incorporated batter.
What is Burnt Basque Cheesecake?
The Burnt Basque Cheesecake, also known as "Tarta de Queso," hails from the Basque region of Spain, specifically from the city of San Sebastián. This dessert gained popularity in the 1990s, thanks to La Viña, a famous local bar. Unlike traditional cheesecakes, it is baked at a high temperature, resulting in a beautifully caramelised exterior and a creamy, custardy interior. The burnt top, which may seem like a mistake, is actually a signature characteristic that adds a unique flavour and texture. This cheesecake has since gained international acclaim for its simplicity and distinctive taste, making it a beloved dessert worldwide.
Variations
- Chocolate: Stir in some melted chocolate for a chocolate-flavoured cheesecake.
- Coffee: Add a tablespoon of instant coffee granules for a coffee-infused version.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Serve chilled or at room temperature, depending on your preference.
Top tip
Be careful not to overmix the batter to avoid incorporating too much air, which can affect the texture.
FAQ
Can I use a different type of cheese? While cream cheese is traditional, you can experiment with ricotta or mascarpone for different textures.
Is this cheesecake meant to be burnt on top? Yes, the burnt top is a characteristic feature of Basque cheesecake, adding a unique flavour.
Can I make this cheesecake ahead of time? Yes, it's best made a day in advance and chilled overnight for optimal flavour and texture.
Related
Looking for other recipes like this? Try these:
Easy Burnt Basque Cheesecake Recipe
Ingredients
- 600 g cream cheese room temperature
- 4 medium eggs
- 280 g caster sugar
- 300 g thickened cream
- 20 g plain flour
- 1 tablespoon vanilla essense
Instructions
- Preheat oven to 200C and grease a spring form cake tin with butter and 2 layers of baking paper which sits 1 inch above the top of the cake tin.
- Add the cream cheese to a stand mixer and beat on high until smooth and creamy.
- Bring the speed down to medium and beat in each egg one at a time, followed by gradually adding the sugar and then gradually adding the cream. You want everything to be well incorporated but need to be careful not to over mix. Make sure you stop and scrape the bottom of the bowl two or three times during this process to get any bits of unmixed cream cheese.
- Finally add the flour and vanilla and beat for a further 30 seconds or until just combined.
- Pour the mixture into the cake tin and bake for 40 - 50 minutes. It is ready when it is still a little jiggly in the middle but a skewer comes out clean.
- Allow to cool completely, I personally like to make this a day ahead and chill in the fridge overnight, then serve with pistachio cream (I have an easy recipe for this!) or fresh berries etc. Enjoy!
Notes
- Room Temperature Ingredients: Ensure all ingredients are at room temperature for a smooth, well-incorporated batter.
- Do Not Overmix: Be careful not to overmix the batter to avoid incorporating too much air, which can affect the texture.
Valeria Tena
Could I use some goat cheese?
Sarah
I haven't tried with goats cheese, if it's anything like the goats cheese I usually buy, I'm assuming it would probably be too salty!