Basque Burnt Cheesecake Recipe

Indulge in a creamy Basque Burnt Cheesecake with a caramelized top, made with cream cheese, eggs, and vanilla. It's easy to prepare and simply irresistible!

Get ready to satisfy your sweet tooth with the most delightful Basque Burnt Cheesecake! With its rich, creamy filling and that perfectly caramelized top, it’s a treat that will make everyone say, “Wow!” Join me as we dive into this easy, step-by-step recipe that will have you impressing your friends and family in no time! 🍰✨

Ingredients Needed for Basque Burnt Cheesecake

When it comes to making Basque Burnt Cheesecake, gathering the right ingredients is half the fun! Trust me, these ingredients come together to create something truly magical. Here’s what you’ll need:

  • 750 g (1.5 lb) cream cheese: Make sure it’s at room temperature. I love using Philadelphia, but any good cream cheese works!
  • 1 cup caster sugar: This sugar is finer than regular sugar, helping it dissolve better. If you can’t find it, regular sugar will do just fine!
  • 1 ¼ cups whipping cream: Don’t skimp on the fat! You want cream that can be whipped. Take it out of the fridge for 15 minutes before using it. A little warmth helps!
  • ¼ cup plain flour: Just a tiny bit to hold everything together and keep it fluffy.
  • 1 tsp vanilla extract: For that delightful hint of flavor. No imitation vanilla here, please!
  • ¾ cup plus 1 tbsp lightly whisked eggs: You’ll need a few large eggs, but please measure them out. This is one step you don’t want to skip!

Having these ingredients ready will set you up for success! Remember, using quality ingredients makes a massive difference in flavor and texture. So go ahead, gather them all, and get ready to whip up something delicious! Let’s make this cheesecake the talk of the town! 🍰

Basque Burnt Cheesecake Recipe

Tips for Measuring Eggs and Cream Properly

Getting the measurements right is key to making the best Basque Burnt Cheesecake! Let’s talk about how to measure eggs and cream accurately, so your cheesecake turns out just perfect.

Measuring Eggs

  • Why Measure?: You might wonder why I insist on measuring eggs. Well, not all eggs are created equal! Using the right amount matters a lot. Too few eggs, and your cheesecake won’t set. Too many, and it will turn out dense and heavy. Yikes!
  • How to Measure: Crack your eggs into a bowl. Lightly whisk them together, then pour the mixture into a measuring cup. For this recipe, you need about ¾ cup plus 1 tablespoon of lightly whisked eggs, which is roughly 4-5 large eggs.

Measuring Cream

  • What Kind to Use: Make sure you have whipping cream. Not all cream can be whipped! Check the label and avoid low-fat varieties. They just don’t work here!
  • How to Measure: Simply pour the cream into a measuring cup. Make sure to let it sit out of the fridge for about 15 minutes before using. This small step helps incorporate it better with the other ingredients.

With these tips, you’ll be ready to tackle the next steps confidently! So grab those eggs and cream, and let’s get cooking! 🥚🥛

Basque Burnt Cheesecake Recipe

Step-by-Step Instructions for Making the Batter

Now that we have our ingredients ready and measured, it’s time to whip up the batter for our Basque Burnt Cheesecake! This part is so much fun, and I can’t wait to share the simple steps with you. Ready? Let’s go!

  1. Beat the Cream Cheese: Start by putting your 750 g of cream cheese in a large bowl. Use a handheld electric beater or a stand mixer. Beat it on medium speed for about 2 minutes until it’s smooth and lump-free. Make sure to scrape down the sides to get everything mixed in!
  1. Add the Sugar: Sprinkle in 1 cup of caster sugar and beat it on low speed for just 10 seconds. We don’t want to overdo it; just mix it in until incorporated!
  1. Mix the Cream and Flour: In a separate bowl, whisk together 1/4 cup of flour and about 1/4 of the cream. This should look like a paste. Gradually whisk in the remaining 1 cup of cream and 1 tsp of vanilla extract. Just mix until combined; we’re not making whipped cream here!
  1. Combine Everything: Slowly pour the cream mixture into the cream cheese bowl while continuing to beat on low speed. Now, pour in your whisked eggs carefully. Stop beating as soon as everything is combined—this helps keep our batter nice and smooth!

See? Making the batter is really easy! I always get excited at this point because I know deliciousness is just around the corner! Let’s move on to the next steps! 🥳🍰

Baking and Cooling: Key Techniques for Success

Now that we have our batter ready, it’s time to get this Basque Burnt Cheesecake into the oven! Baking is where the magic happens, so let’s go over some important steps to ensure your cheesecake turns out beautifully.

  1. Preheat the Oven: First things first, set your oven to 220°C (425°F). You want that heat nice and high! This is what gives our cheesecake its signature golden crust.
  1. Prepare the Pan: Remember that scrunched-up parchment paper? Now it’s time to line your 20 cm (8-inch) springform pan with it! Don’t worry about making it perfect; just fit it in so it covers the sides. Trust me, this will help create those fabulous rustic edges!
  1. Pour the Batter: Carefully pour your cheesecake batter into the prepared pan. Give the pan a gentle bang on the counter to release any air bubbles. Want to have some fun? Use a small sharp knife to pop any bubbles that rise to the surface!
  1. Baking Time: Bake your cheesecake for about 45 minutes, but keep an eye on it! The top should develop a deep golden-brown color, but not burnt. If it’s still a bit jiggly in the center, that’s just perfect!
  1. Cooling Time: Once baking is done, let your cheesecake cool on the counter for at least 2 hours. After that, pop it in the fridge for at least 8 hours, preferably overnight. This helps it set and develop that yummy flavor.

With these steps, you’re well on your way to cheesecake success! I can almost taste that creamy goodness already! 🍰✨

Basque Burnt Cheesecake Recipe

Serving Suggestions for the Perfect Cheesecake Presentation

After waiting patiently for your Basque Burnt Cheesecake to chill, now comes the best part—serving it up! I love this moment because I get to share my creation with friends and family. Here are some fun tips on how to present your cheesecake like a pro!

  1. Keep It Rustic: I like to serve my cheesecake right on the parchment paper. It gives that classic, rustic look that’s so charming! Just slide the cheesecake onto a cutting board or plate, and it’s ready to go.
  1. Cutting It Right: For neat, beautiful slices, make sure to wipe your knife clean after each cut. You can even dip the knife in warm water first for an extra smooth cut! But you know what? I usually prefer the “sponge-like” look, so I just wipe my knife on a towel.
  1. No Need for Toppings: One of the best things about this cheesecake is that you don’t need any fancy toppings—enjoy it plain! The flavors are rich and delicious on their own. No cream, no berries, just pure cheesecake goodness!
  1. Pairing Ideas: If you want to impress, try serving it with a cup of coffee or tea. The warmth of the drink complements the creamy texture of the cheesecake perfectly!

Now you’re all set to wow your friends and family with a beautiful cheesecake presentation! Let’s dig in and enjoy every creamy, dreamy bite! 🥳🍽️

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