Basque Burnt Cheesecake

by - May 15, 2020


Basque Burnt Cheesecake

Basque Burnt Cheesecake


I would say this is the probably the easiest cake to make. I think the failure rate is very low, probably zero.  It is very hard to to mess up as it is supposed to be slightly burnt and cracked with a rustic look.  I have seen a lot of people bake and share these for past year.  

It did not catch my attention until I watched a contestant on Masterchef Australia baked one. 

People asked me what is the difference between this cake and New York Cheesecake.  To me, this cake is New York Cheesecake minus sour cream; is without a cookie crust and is baked at high heat.  Everything else is similar.  

This burnt cheesecake is originated from Basque in Spain.  The traditional recipe contains only cream cheese, heavy cream, sugar, eggs and flour.  But, the recipe has been tweaked by many people, adding vanilla extract or lemon juice into the batter.  If I am not wrong, it is supposed to be served room temperature with a jiggly custard like centre.  But, I personally like to eat it chilled.

If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible.



Recipe - Basque Burnt Cheesecake

Yields:  6" round cake

INGREDIENTS:


 

For short cake

(Pictures above and YouTube)

 

For taller cake:

 

250g cream cheese, room temperature

65g caster sugar (I used brown sugar)

1/4 tsp salt

2 eggs (L size)

1/2 tsp Vanilla Extract

130g heavy cream or whipping cream

30g plain greek yogurt (optional)

10g corn starch

 

 

375g cream cheese, room temperature

98g caster sugar (I used brown sugar)

1/4 + 1/8 tsp salt

3 eggs (L size)

1/2 + 1/8 tsp Vanilla Extract

195g heavy cream or whipping cream

45g plain greek yogurt (optional)

15g corn starch

 


Utensil:  6" round loose base cake tin

I did not used greek yogurt on the above picture.  I added yoghurt on my third attempt and I think it tasted even better.  However, the traditional recipe does not use any yogurt.

METHOD:
  1. Preheat the oven to 220C.
  2. Grease the cake tin, then line with parchment paper.
  3. Beat cream cheese, sugar with electric mixer until creamy and sugar has dissolved.  
  4. Add in eggs, one at a time.  Mix until one egg is fully incorporated before adding the next egg. Scrape down the sides of the bowl if necessary.
  5. Add in vanilla extract and Salt, mix well.
  6. Sift corn starch in a jar and incorporate with half of the heavy cream.  Then add in the balance of heavy cream and  mix well.  Pour the mixture into the cream cheese batter and mix until well incorporated.
  7. Pour the batter into the prepared pan slowly.  Skin the top gently with spatula while pouring to break the air bubbles.
  8. Bake in the preheat oven for 30 - 35 minutes until the top is dark golden brown or almost charred.  The cake should be wobbling when you give the pan a jiggle.
  9. Leave the cake in the oven to cool gradually with the door slightly open so it will not collapse too much.
  10. After cake cools down, wrap the cake and refrigerate for 6 hours or overnight to set.
  11. Remove from the cake tin and serve it chilled.
Note:  

Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

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42 comments

  1. Hi! Can i replace corn starch witj cake flour? Thanks.

    ReplyDelete
    Replies
    1. Hi, thank you for asking. Yes, you can replace with cake flour or all purpose flour.

      Cheers :)

      Delete
    2. How about using top flour instead of cake flour. Are they the same?

      Delete
    3. Hi, yes it is fine as long as it is low protein flour for cakes or cookies.

      Cheers :)

      Delete
  2. Hi,
    If I would like to have a thin chocolate layer at bottom, how do I this? Also if I have a 8" baking tin, how do I modify all the amount of ingredients? Thank you.

    ReplyDelete
    Replies
    1. Hi, thank you for comment and question. I never and have not experimented baking a thin chocolate layer at the bottom. I am afraid I don't have the answer for this.
      Please double the ingredients if you would like to bake in 8" baking tin.

      Cheers :)

      Delete
    2. Thanks a lot for your fast reply. :)

      Delete
  3. Hi,if I would like to add yogurt,it shd be add in after the flour mixture right?

    ReplyDelete
    Replies
    1. Hi, you can add after eggs, before or together with heavy cream. It doesn't really matter.
      Cheers :)

      Delete
  4. Hi sis
    Can I substitute the fresh cream to yogurt

    ReplyDelete
    Replies
    1. Hi, Thanking for asking. I have not tried yet. But, it sounds work too. Need to experiment then only can give you the answer. Why don't you try?

      Cheers :)

      Delete
  5. if add yogurt, need to change ingredient or just add additional 30g plain greek yogurt? Can I used others plain yogurt too? Please advise. Thanks

    ReplyDelete
    Replies
    1. Hi, just add additional 30g of plain yogurt. It is advisable to use greek yogurt because it is more creamy. Get Sunglow natural greek yogurt if you can.

      Cheers :)

      Delete
  6. Hi,
    why did you use corn starch instead of flour?
    thank you

    ReplyDelete
  7. Hi, can have chocolate version for Burnt Cheese Cake ?

    ReplyDelete
    Replies
    1. Hi, sorry I don't have the recipe for chocolate version. I have not tried yet.
      Cheers :)

      Delete
  8. What brand of cheese cream do you recommend?

    ReplyDelete
    Replies
    1. Hi,
      Tatura, Anchor or Philadelphia are fine. I used Tatura on the above cake.
      Cheers :)

      Delete
  9. Can I use sour cream in place of whipping cream?

    ReplyDelete
    Replies
    1. Hi, Thank you for asking. I have not tried replacing whipping cream with sour cream for this cake. I don't know how it will turn out. It's good to experiment if you are curious.
      Cheers :)

      Delete
  10. Hi. What the measurement for whipping cream if I use 350g cream cheese? Thanks

    ReplyDelete
  11. Hi, what is the differences if I use heavy cream or whipping cream? Will the cake texture be different as their fats contain are different?

    ReplyDelete
    Replies
    1. Hi, they are the same thing except heavy cream contain slightly more fat, I think around 36% and whipping cream around 30 - 35%. Actually, same recipe ask for heavy cream instead. I don't think this will make a lot of differences in the result. I have not tried using heavy cream because a lot of time not available in supermarket shelf.

      Cheers :)

      Delete
  12. Is 220°C fan forced or convection oven?

    ReplyDelete
    Replies
    1. Hi, thank you for asking. Top and bottom heat for my oven. Usually, I don't mention if it is not fan-forced. BTW, we normally don't use fan-forced for baking cakes as it will cause the cakes crack.
      Cheers :)

      Delete
  13. Hi there! For taller cake, do you need to add baking time?

    ReplyDelete
    Replies
    1. Hi, thanks for asking. No, we don't use baking powder in this cake. Please use the Taller Cake recipe as on the above post.

      Cheers :)

      Delete
    2. I’m referring to baking time - the duration that you bake.

      Delete
    3. I am really sorry, read wrongly. I was reading too many comments and replied.
      I baked at the same duration of time.

      Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.

      Thanks :)

      Delete
  14. Hi, how long usually it takes to completely cool down the cake before you refrigerate? Thanks in advance.

    ReplyDelete
    Replies
    1. Hi, thank you for asking. I usually left the cake in the oven for an hour. Then remove from oven to cool down again for about 15 - 30 minutes before placing in the fridge. You don't have to follow the exact time given after removing from the oven. Please adjust accordingly to your schedule.

      Cheers :)

      Delete
  15. Hi,
    Why do they not use sour cream for this burnt cheesecake? Thanks!

    ReplyDelete
    Replies
    1. Hi, traditional basque burnt cheesecake recipe does not use sour cream. You can add sour cream or yogurt if you like. I added some yogurt to enhance the taste.

      Cheers :)

      Delete
  16. Why are we not using sour cream for this recipe? Thanks!

    ReplyDelete
    Replies
    1. Hi, traditional basque burnt cheesecake recipe does not use sour cream. You can add sour cream or yogurt if you like. I added some yogurt to enhance the taste.

      Cheers :)

      Delete
  17. Awesome,I tried the recipe and the cheesecake turnout great. Thanks for a wonderful and easy revipe

    ReplyDelete
    Replies
    1. Hi, thanks for tying this recipe and your kind feedback. Glad to hear that you like it too.

      Cheers :)

      Delete

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