Burnt Basque Cheesecake
The most transcendent, life-altering cheesecake you will ever eat.
Look, Iiiiiii know this recipe share probably seems cliche or gah omg Becky c’mon, this is trendy, give it a rest but holy crikeys, Burnt Basque Cheesecake my friends, wow. Just wow.
There are several differences, and believe you me, I researched this heartily…
It’s crustless. It’s not baked all the way through. Per se. The center is custardy and puddly soft, very unlike American cheesecake. The top is caramelized and a deep deep golden brown, aka “burnt.”
I cannot stress enough how critical the creamy center is; it is not to be micro-managed into a solid. The Point of this is the custard center. Do not Americanize this cheesecake!
For all the specific details about this cheesecake recipe, be sure the swing by The Bake Dept!
It's amazing how few ingredients go into this cheesecake considering how mind-blowingly spectacular it is. Just five; that's it.
This is a one-bowl wonder, a true mix-and-pour, could-not-be-easier-to-assemble recipe. The ingredients are cold too, no prep. Plus, no water bath.
Seriously, it's just a blend and bake.
Even though it'll be incredibly wiggly jiggly in the center, it's done. Again, the custardy creamy center is essential to this cheesecake.
Looking for other cheesecake recipes? Visit The Bake Dept!
And voila, you have just made yourself the most exceptional cheesecake of all time, the magnificent Burnt Basque Cheesecake.
Man is this thing good. Like obsession-worthy good. Like good is definitely the lamest descriptor word good.
Go forth and bake, my friends!
Burnt Basque Cheesecake
- 4 1/2 8 oz. bars of cream cheese 1 kg, cold
- 1 2/3 cup granulated sugar use up to 2 cups, 400 g
- 7 large eggs
- 1 teaspoon salt
- 3/4 cup plus 4 teaspoons heavy cream 200 ml, 6.75 ounces, cold
- Begin preheating the oven to 500° F (260° C) for at minimum 30 minutes before baking.
- Tear off two 20” long pieces of parchment paper and form them into a plus sign. Line a 10” springform pan with them, allowing the excess of 2 or more inches of paper to fold over the top. The paper will be loose and not line the pan perfectly, no need to force it.
- Place all of the ingredients in a 14 cup food processor and blend for about 7 minutes, scraping the bowl as necessary for everything to combine thoroughly.
- This recipe can also be made using a stand mixer, a hand mixer, or a smaller food processor. The ingredients may need to be blended half at a time then combined as a whole by hand in a large bowl.
- Pour the well-combined mixture into the parchment paper of the pan and set the pan in the oven. Move quickly with the oven door so as to let as little heat out as possible.
- Keep a watchful eye on it after 20 minutes but bake for about 25-33 minutes, until the top has turned a dark golden brown and the center is still very jiggly. The edges will be puffy.
- The top will continue to brown as it cools on the counter for 1 hour then place the pan in the refrigerator uncovered for at minimum 5 hours. Serve or cover the pan after 5 hours and chill overnight.
- Store in the refrigerator covered.
- Be sure to swing by the blog for all the tips and details!