If you have never had the pleasure of trying Basque burnt cheesecake. You are missing out in a major way. Visually it is an absolute stunner. We like to call it the South Shore Kitchen showstopper. A delicious rustic cheesecake surrounded by layers of parchment paper that resemble flower petals. The dark amber color of the top of the cheesecake piques your curiosity and after one bite you will be absolutely hooked. It has a rich and creamy baked flavor yet, also a light and fluffy texture with a custard like center. The light burnt top gives off a slight caramel flavor. It is divine and you will feel so fancy serving it.
What is Basque Burnt Cheesecake?
By no means is this recipe unique to the South Shore Kitchen it originates in the Basque region of Spain. It is thick, crustless, creamy, cheesy, custard like and almost words don’t really do it justice. The Basque people should really get a medal of honor for this creation. If you are looking for a little more info on the history of Basque burnt cheesecake give this article written by tastecooking.com read.
Burnt Vs. Charred
If you poke around online, you will find plenty of variations of Basque burnt cheesecake. A good majority of them look quite lovely but you will run across plenty that take the word burnt quite literally. DON’T CHAR THE CHEESECAKE. Seriously, you want a nice dark golden color not something that is akin to a campfire marshmallow that went up in flames.
Is it done yet?
Ok, so this is the scariest part of baking this cheesecake for the first time. If feels like you are taking an undercooked cheesecake out of the oven and crossing your fingers that it is all going to work out. Guess what? You basically are and it works. There is not really a poke test to check for doneness. If the top is puffed up, there is slight cracking around the edges and your center is jiggly but not completely soupy; you are good to go. It feels so wrong but trust the process. You will want to check the doneness so badly, but you can’t. Believe in a little Basque magic and it will all be fine.
One final note, do NOT cut the cheesecake while it is warm. The center will ooze out like a molten lava cake. Basque burnt cheesecake is meant to finish setting up during the cooling process.
Comment down below and let us know what you think! As always if you try our recipe out tag us on Instagram @thesouthshorekitchen and show us what you made.Print
Basque Burnt Cheesecake
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 Slices 1x
- Method: Baking
2 8-ounce blocks room temp Philadelphia cream cheese, room temp
- 3 large eggs, room temp
- 1/2 cup granulated sugar
- 1 cup + 3 Tbsp heavy cream
- 2 Tbsp + 1 tsp cake flour
- 1 tsp vanilla bean paste
- 1 tsp lemon juice
- 1/8 tsp salt
- 6 to 7-inch round oven safe baking dish with 3.5 to 4-inch high sides
- Parchment paper
- Pre-heat oven to 465°
- Take oven safe baking dish and line with 2 Layers of parchment paper. Pushing paper down to fit in the dish. Trim edges to prevent scorching.
- Pulse granulated sugar in food processor until fine but not powdery. Remove from food processor and pour into stand mixer bowl. Add cream cheese and mix on medium until smooth. Scraping sides of the bowl, as necessary. Once sugar and cream cheese mixture is completely smooth with no grittiness add eggs one at a time. Continue mixing on medium speed until well blended. Scraping sides of the mixing bowl if needed.
- Next add lemon juice, vanilla, and salt until well mixed. Turn off and set mixture aside.
- In a separate small mixing bowl add all the cake flour. Whisk in approximately 1/3 of the heavy cream. Once incorporated add another 1/3 of the heavy cream and whisk. Repeat whisking process for the final 1/3 of the whipping cream. Make sure mixture has been whisked sufficiently to remove any lumps of cake flour.
- Turn stand mixer on low and slowly pour the heavy cream mixture into cream cheese mixture. Continue mixing on low until well blended. Again, scraping sides as needed.
- Remove mixing bowl from stand and slowly pour into parchment lined baking dish and place in the center rack of pre-heated oven. Bake for 20 minutes at 465° F and then raise temp to 480° F for an additional 15 minutes. After 35 minutes the top of the cheesecake will be a dark golden amber color and the outer edges will be puffed up with some slight cracking. If you wiggle your baking dish a little bit you will see the center jiggle. This is the perfect time to remove from the oven. Allow cheesecake to completely cool to room temperature before cutting. Do not refrigerate until it has completely cooled.
- To serve, lift parchment paper sheets out of the baking dish and cut cheesecake into desired serving sizes.
- Store covered in refrigerator up to 5 days. Stores well and can be made ahead.
We were able to achieve the best results using Philadelphia Cream Cheese.