The Irresistibly Burnt Basque Cheesecake: A Recipe For Caramel Perfection

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The internet is ablaze with pictures of stunning burnt cheesecakes, their dark, caramelized edges a stark contrast to their creamy, light interiors. This is the Basque burnt cheesecake, a dessert as simple to make as it is irresistible to devour. Forget fussy crusts and layers – this cheesecake is all about pure, unadulterated cheesecakiness, with a deep, complex flavor that belies its straightforward ingredients.

Here’s a breakdown of what you’ll need and how to achieve this culinary masterpiece in your own kitchen, complete with a peek at its nutritional profile.

"Burnt" Basque Cheesecake
“Burnt” Basque Cheesecake

Ingredients:

1 pound (454 grams) cream cheese, at room temperature

  • ¾ cup (150 grams) granulated sugar
  • 4 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup (120 ml) heavy cream

  • Directions:

    1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.
    2. Using an electric mixer fitted with the paddle attachment, beat the cream cheese and sugar together until light and fluffy. This will take a few minutes, so be patient!
    3. Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
    4. Stir in the vanilla extract and heavy cream until just combined. Don’t overmix!
    5. Pour the cheesecake batter into the prepared springform pan. Give it a few gentle taps on the counter to release any air bubbles.
    6. Bake for 50-60 minutes, or until the edges are deeply browned and the center is still slightly wobbly. Don’t be afraid of the darkness – that’s what gives this cheesecake its signature flavor!
    7. Let the cheesecake cool completely at room temperature, then refrigerate for at least 4 hours, or ideally overnight. The longer it chills, the better the texture.

    Nutrition Facts (per serving):

    Serving size: 1 slice (based on an 8-slice cheesecake)

    Calories: 520

  • Fat: 35g
  • Saturated Fat: 22g
  • Cholesterol: 180mg
  • Sodium: 120mg
  • Carbohydrates: 30g
  • Sugar: 25g
  • Protein: 8g

  • Please note: This is just an approximate nutritional breakdown. Actual values may vary depending on the specific ingredients you use.

    Conclusion:

    The Basque burnt cheesecake is a revelation for cheesecake lovers. It’s a departure from the traditional, but the payoff is incredible. The burnt edges add a smoky, caramelized depth of flavor that elevates the creamy richness of the cheesecake filling. This recipe is a guaranteed crowd-pleaser, perfect for potlucks, dinner parties, or simply indulging your sweet tooth.

    FAQs:

    1. Can I use a different size pan?

    Yes, you can! Just adjust the baking time accordingly. A smaller pan will require less baking time, while a larger pan will need a bit longer. Keep an eye on the cheesecake and remove it from the oven when the edges are dark and the center is still wobbly.

    2. My cheesecake cracked – is that bad?

    Not necessarily! Cheesecakes can sometimes crack on top as they cool. You can disguise minor cracks with powdered sugar or whipped cream. However, if the cracks are large and gaping, it might indicate the cheesecake was overbaked.

    3. How can I tell when the cheesecake is done?

    The edges of the cheesecake should be deeply browned and caramelized, almost burnt-looking. The center should still be slightly jiggly, but not completely liquid. You can also insert a toothpick into the center – it should come out with a few moist crumbs clinging to it.

    4. Do I have to use a springform pan?

    A springform pan is ideal because it allows you to easily remove the cheesecake from the pan without damaging it. However, if you don’t have one, you can use a regular cake pan. Just make sure to line the bottom with parchment paper for easier removal.

    5. Can I freeze Basque burnt cheesecake?

    Absolutely! The cheesecake freezes beautifully. Once chilled, wrap it tightly in plastic wrap and then again in aluminum foil. It will keep in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.