Basque Burnt Cheesecake

by - May 15, 2020





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.  

It 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.


Basque Burnt Cheesecake Recipe

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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10 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. 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