The Best Cheeses For A Burnt Basque Cheesecake

The burnt Basque cheesecake is a crustless cheesecake with a caramelised exterior and a creamy, custard-like interior. It originates from the Basque Country, specifically from a restaurant called La Viña in San Sebastián, Spain. The cheesecake is baked at a high temperature to achieve its burnt exterior. The key ingredients are cream cheese, sugar, eggs, heavy cream, and flour. The recipe is simple and requires minimal ingredients, no special pan, and no water bath. The cheesecake is best served at room temperature and does not need any toppings or accompaniments.

Cream cheese is key

The burnt Basque cheesecake is a unique dessert that stands out from other cheesecakes due to its intentionally burnt exterior and creamy interior. While there are several ingredients that come together to create this iconic dessert, cream cheese is the key ingredient that forms the rich cheesecake batter.

Cream cheese is the foundation of the Basque cheesecake, and it is essential to use full-fat cream cheese to achieve the desired rich and creamy texture. In the original recipe from La Viña in San Sebastián, Spain, Philadelphia cream cheese is used, and it is recommended to stick with this or a similar brand to ensure the cheesecake sets properly. The cream cheese should be at room temperature and beaten until smooth before adding the other ingredients. This initial step is crucial to ensuring a smooth and creamy final product.

The amount of cream cheese used in the recipe is also important, and most recipes call for around two pounds or three 8-ounce packages. This provides the necessary volume and richness to the cheesecake batter. When combined with other ingredients such as eggs, heavy cream, sugar, and a small amount of flour, the cream cheese creates a batter that bakes into a custard-like, creamy texture that is lighter and less dense than traditional cheesecakes.

The baking process for the Basque cheesecake is also unique, as it is baked at a high temperature to achieve the signature burnt exterior. This high-temperature baking further emphasizes the importance of using full-fat cream cheese, as lower-fat versions may not hold up to the intense heat and could affect the texture and taste of the final product.

In summary, cream cheese is the key ingredient in the iconic burnt Basque cheesecake. By using full-fat cream cheese, such as Philadelphia, and ensuring it is at room temperature and beaten to a smooth consistency, you will create a rich and creamy batter that results in a delicious and unique cheesecake experience.

High-temperature baking

The Basque Cheesecake is baked at a high temperature to achieve its iconic burnt exterior and creamy interior. The baking temperature varies across recipes but generally ranges from 400°F to 425°F (200°C to 220°C). This high-temperature baking method is a defining characteristic of the Basque Cheesecake, setting it apart from traditional cheesecakes that are often baked in a water bath to prevent browning.

To achieve the desired burnt exterior, the cheesecake is baked until it is deeply golden brown or nearly burnt on the edges. The baking time can vary depending on the oven, but it typically ranges from 45 minutes to 65 minutes. It is crucial to keep a close eye on the cheesecake during the final 15 minutes of baking to ensure that it reaches the desired level of browning without burning.

The high-temperature baking method not only contributes to the unique appearance of the Basque Cheesecake but also influences its texture. The high heat causes the cheesecake to rise dramatically during baking, similar to a soufflé. However, as it cools, the cheesecake collapses, resulting in a cratered surface. This rise and fall create a light and airy texture that is characteristic of the Basque Cheesecake.

Additionally, the high-temperature baking method affects the doneness of the center. The baking time can be adjusted to achieve the desired consistency, ranging from a runny center to a fully baked-through cheesecake. For a runny center, bake for approximately 35 minutes. For a creamy center, extend the baking time to 40 minutes, and for a fully baked-through cheesecake, bake for 50 minutes or more.

It is important to note that the baking time and temperature may need to be adjusted based on the size of the pan used. A smaller pan may require a longer baking time to ensure that the center is cooked through, while a larger pan may result in a shorter baking time.

No crust

The Basque Cheesecake is a crustless cheesecake that originates from the Basque region of Spain, specifically Donostia-San Sebastian. It is known for its burnt exterior, which is achieved by baking the cheesecake at a high temperature. This results in a caramelized crust and a super creamy centre.

The absence of a crust in the Basque Cheesecake sets it apart from traditional American-style or New York cheesecakes. The high-temperature baking method allows the cheesecake to form its own crust where the heat and surface area meet, creating a unique, rustic appearance.

Preparing the pan for a crustless cheesecake is simple. First, coat the entire pan with butter. Then, press in one layer of parchment paper so that the sides stick up. You can also crumple the parchment paper first to make it easier to press and stay in the pan, creating the signature rustic sides of the cheesecake. Finally, add another layer of butter and press in one more layer of parchment paper. Ensure that the paper reaches about 2 inches above the pan as the cheesecake will puff up during baking.

The Basque Cheesecake is known for its creamy texture, which is achieved through a combination of cream cheese, heavy cream, and eggs. The high proportion of eggs and cream gives the cheesecake a lighter and fluffier texture compared to traditional cheesecakes. The key to achieving the perfect creamy texture is to avoid over-baking. The cheesecake should still be wobbly and jiggly in the middle when it is ready and will continue to cook and set as it cools.

The Basque Cheesecake is an incredibly easy dessert to make, and it is almost impossible to mess up. The short list of ingredients and simple preparation method make it a low-maintenance recipe. All you need to do is mix the ingredients, pour them into the prepared pan, and bake. There is no need for a water bath or temperature changes, making it a stress-free cheesecake option.

The Basque Cheesecake is best served at room temperature or chilled, depending on your preference. It can be enjoyed plain or topped with fruit, whipped cream, caramel, or chocolate sauce. The burnt exterior and creamy interior create a beautiful balance of bitter and sweet flavours that make this cheesecake a unique and delightful dessert.

Caramelised, burnt exterior

The burnt exterior of the Basque Cheesecake is what makes it stand out from other cheesecakes. It is the result of baking the cake at a high temperature, and it is intentional and planned. The burnt exterior provides a bitter, caramelised flavour that balances out the sweet and creamy interior.

To achieve the perfect burnt exterior, it is crucial to bake the cheesecake at a high temperature. The oven temperature should be set at around 400°F (200°C). It is also important to note that the baking time may vary depending on the oven, but the interior of the cheesecake should be light and airy, regardless of whether it takes 45 minutes or 65 minutes to bake.

Additionally, the batter should be poured into a springform pan lined with parchment paper. This ensures that the cake can be easily removed from the pan after baking. The parchment paper should be buttered to help it stick to the pan and prevent it from moving.

Another critical factor is the use of full-fat cream cheese, such as Philadelphia cream cheese. The cream cheese should be at room temperature and beaten until smooth before adding the other ingredients. This ensures a creamy and rich texture.

Finally, it is essential to let the cheesecake cool completely before serving. This allows the centre to set, and it is recommended to chill the cake overnight in the refrigerator for the best results.

Custard-like centre

The custard-like centre of a burnt Basque cheesecake is achieved by baking the cake at a high temperature. The cake is supposed to be custardy and only partially cooked, with a silky-smooth flan-like texture. The cake will rise as the liquids turn to steam, and the proteins in the cheese and egg will fully set. The cake will then sink as it cools.

The Basque cheesecake is baked at a high temperature without the protection of a water bath. The cake is supposed to brown and crack, to soufflé high and then deflate. It is baked at a very high temperature compared to American cheesecakes, which are baked slowly at a lower temperature.

The Basque cheesecake is supposed to be custardy and only partially cooked, with a silky-smooth flan-like texture. The cake will rise as the liquids turn to steam, and the proteins in the cheese and egg will fully set. The cake will then sink as it cools.

The Basque cheesecake is baked at a high temperature without the protection of a water bath. The cake is supposed to brown and crack, to soufflé high and then deflate. It is baked at a very high temperature compared to American cheesecakes, which are baked slowly at a lower temperature.

The Basque cheesecake is intentionally burnt or brûléed on top to form a deep, rich, dark caramelised crust. The top of the cake is supposed to be very dark brown but not actually burnt on the edges. The centre of the cake should be jiggly like soft jelly. If it is not wobbly, it is overcooked and will be dry. The jiggly centre will firm up once refrigerated.

The Basque cheesecake is best served at room temperature. It can be chilled in the fridge overnight, but it is traditionally served at room temperature.

Frequently asked questions