Espresso Marble Basque Burnt Cheesecake

Jen Bakes Everything
by Jen Bakes Everything
1 Servings
1 hr 30 min

This has got to be the easiest cheesecake I've ever made! Hailed from a restaurant in San Sebastián, Basque, this cheesecake is a silkier and lighter version of a New York Cheesecake. The caramelized exterior, as well as the added espresso flavour, perfectly balances its richness and sweetness.

Don't let the marbling effect intimidate you! It is actually so easy to make, and I will walk you through it below.

The best part about making this cake is that you don't have to trim the parchment paper to fit the cake pan. Just use one large piece of parchment and push the paper down into the pan.

This recipe makes one 6" cake.

Espresso Marble Basque Burnt Cheesecake
Recipe details
  • 1  Servings
  • Prep time: 20 Minutes Cook time: 30-40 Minutes Total time: 1 hr 30 min
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Ingredients
  • 400g Cream cheese, softened
  • 100g White sugar
  • 3 Eggs
  • 1 Tbsp Cornstarch
  • 1 Tsp Vanilla extract
  • 200ml Heavy cream
  • 2 Tsp Espresso Powder
Instructions
Preheat the oven to 400°F. Line a 6" cake pan with parchment paper.
Using a stand mixer (or an electric mixer) with a paddle attachment, mix together cream cheese and sugar until fully incorporated (i.e. you should not feel any sugar granules when you rub the cream cheese between your thumb and finger)
Add the eggs, one at a time, beating until one egg is completely incorporated before adding the next egg. Scrape down the sides of the bowl as needed.
Add cornstarch and vanilla extract. Mix until the batter is smooth with no lumps. Pour half of the batter into a separate mixing bowl.
Pour 100ml of heavy cream into a separate container. Sift espresso powder into the cream and mix until all granules are dissolved.
Pour the espresso-cream mixture into one of the cream cheese batter. Whisk to combine.
Pour the remaining 100ml of heavy cream into the second cream cheese mixture. Whisk to combine.
To achieve the marble effect, first pour the espresso flavoured cream cheese batter into the pan. Next, pour the original flavoured batter in a circular motion, as if you are drawing a spiral with the batter.
Tap the cake pan a few times against the counter top to remove any air bubbles. Bake the cake for 35-40 minutes.
Let the cake cool slightly, take it out of the pan, then let cool completely before serving.
Tips
  • Leave the cream cheese in room temperature for a few hours to allow softening before use
  • If you would prefer an original flavoured cheesecake, omit the espresso powder. You can also experiment with other flavours (e.g. matcha, chocolate).
  • If you like a darker surface for your cake, broil the cake on high for 2-3 minutes
  • To prevent condensation while the cake is cooling, peel the parchment paper away from the cake while it is still warm, and let the cake cools completely.
Jen Bakes Everything
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