I made this classic basque burnt cheesecake many times, each time testing out different proportions of the ingredients, as seen in my duo layer dark chocolate burnt cheesecake and my lychee rose burnt cheesecake. This is the portion of cream cheese to sugar and cream that I prefer the most.
The first time I made this classic burnt cheesecake, I used 500g of the cream cheese with 200ml of heavy cream, the taste and texture was too intense with too much of a cheesy aftertaste, according to my family who is very fussy with food. With my duo layer dark chocolate cheesecake, I used 500g of the cream cheese with 200ml of whipping cream, it turned out perfect. In this latest recipe I tested using lesser cream cheese at 450g and slightly more whipping cream at 250ml, it’s a texture that yields even better feedback from my family. My niece who does not usually take sweet desserts tried it and kept asking for more. Now that’s very encouraging.
Basque burnt cheesecake took the baking world by storm and there has been a phenomenal number of burnt cheesecake recipes sprouting out on the internet. It originates three decades ago from the Basque region of Spain, in a restaurant in San Sebastian called La Viña. Since then there has been different flavours of the burnt cheesecake recipes are creatively produced by many different bakers.
Tips on making the classic Burnt Basque Cheesecake
- Remove the chilled ingredients out from the fridge to reach room temperature at least an hour so that the ingredients work better with each other during mixing.
- I used a 6-inch diameter, 3-inch depth round cake pan which volume is perfect for this recipe.
- Line the cake pan with 2 pieces of parchment paper. My cake pan comes with removable base, so I used the removable base over the parchment papers and press them down in the cake pan. Place the parchment paper over the base of the cake pan before pouring the batter into the cake pan.
- It’s important to ensure every ingredient is mixed properly into the batter before adding the next ingredient. I have made the basque burnt cheesecake, mixing by hand, by food mixer with paddle attachment, as well as with the whisk attachment. The paddle attachment is the easiest and least of a hassle while the whisk attachment will give you a really smooth batter albeit a little hassle in the beginning as the cream cheese gets stuck easily in between the wires of the whisk so you got to spend some time to scrape it out.
- The burnt caramelized top of the cheesecake should look very dark brown, not charcoal black.
- After the cheesecake is freshly baked from the oven, give it a little jiggle, if it is jiggly, it’s a good sign that the cheesecake will have the right softness and texture.
- The burnt cheesecake is soft and creamy when served in room temperature, equally yummy after chilling it in the fridge.
- The cheesecake can be stored in the fridge, covered with cling wrap for up to 3 days. If left on the countertop, it is good until the next day.
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Classic Basque Burnt Cheesecake 巴斯克焦香芝士蛋糕
- 450 g cream cheese Philadelphia brand, at room temperature
- 100 g Stevia sweetener or sugar, already reduce amount
- 3 large eggs about 50-53g per egg without shell, at room temperature
- 20 g cake flour
- ⅛ tsp fine salt
- 250 ml 250 ml whipping cream at room temperature
- 1 tsp freshly squeezed lemon juice
- 1 tsp vanilla extract
- Remove the cream cheese, eggs, whipping cream from the chiller to bring these to room temperature at least one hour before the preparation.450 g cream cheese, 3 large eggs, 250 ml 250 ml whipping cream
- Cut out 2 pieces of parchment paper. Using a removable base 6-inch cake pan, remove the base, place 2 pieces of parchment paper into the cake pan, then press down with the removable base, and press the parchment paper around the cake pan to form the shape.
- Before pouring the batter into the cake pan, remove the molded parchment papers and base, place the base back into the cake pan then place the parchment papers on top of the base and press the papers around the cake pan to fit nicely.
- Pre-heat oven at 220 degree celsius or 428 degree fahrenheit, using the oven setting of top and bottom heating preferably with fan.
- Use a food mixer with paddle attachment to cream 450g cream cheese until it's softened.450 g cream cheese
- Add 100g Stevia sweetener (or sugar) and mix well with the cream cheese completely until the sugar can no longer be seen and the mixture becomes fluffy and smooth.100 g Stevia sweetener
- Beat 3 eggs in a separate bowl. Add beaten eggs in 2-3 separate times to the mixture. Each time, mix the eggs well until the eggs are completely blended and become a smooth mixture. Use a spatula to scrap the side of the mixing bowl and the paddle attachment to ensure even mixing.3 large eggs
- Sift 20g cake flour and 1/8 tsp salt into the mixture. Mix well to ensure there are no lumps and the flour is well incorporated.20 g cake flour, 1/8 tsp fine salt
- Add 250ml whipping cream, 1 tsp lemon juice and 1 tsp vanilla extract and mix well until no visible signs of the cream. The batter will become smooth.250 ml 250 ml whipping cream, 1 tsp freshly squeezed lemon juice, 1 tsp vanilla extract
- Sieve the batter through a fine sieve to remove any lumps. Pour the batter into the base of the lined cake pan.
- Gently tap the cake pan 2-3 times on the table to remove any air pockets. Use a chopstick or toothpick and poke into the batter to remove any air pockets.
- Bake in pre-heat convection oven for 30-35 minutes at 220 degree celsius or 428 degree fahrenheit (45-50 minutes for conventional oven). Start to brown at around 20-25 minutes. (If using conventional oven, will take about 40-45 minutes to bake)
- Once baked, remove from oven and place on a cooling rack (cake in pan) and let it cool for about 3 hours +/-. Once cooled, remove from cake pan.
- Serve unchilled or chilled, both taste great. To store, place on plate covered with cling wrap and chill in fridge for up to 3 days. Alternatively you can place covered with cling wrap on counter top until the next day.
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