Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (2024)

FAQs

Why is my Basque cheesecake not smooth? ›

One of the key factors is the perfect baking temperature and time, or rather, insufficient baking. The Basque Cheesecake should be taken out of the oven when it is not yet it is not completely set inside to ensure a smooth texture that can even be almost liquid.

It's main difference from a New York Style Cheesecake is that it is crustless, and has a golden, beautiful caramelized exterior. It also has a much lighter texture and flavor. The cheesecake is baked at a high temperature in order to get that burnt exterior and super creamy interior.

Classic New York cheesecake is smooth and dense, whereas Burnt Basque Cheesecake is baked at a very high temperature resulting in a caramelized top with a rich and custardy interior. Why does my Basque Cheesecake taste eggy? The cheesecake will become eggy and dense if baked too long or too many eggs are used.

You want to work rather gently (or you'll deflate the whipped cream) but still make sure the cream cheese and whipped cream are completely incorporated and hom*ogenous. Otherwise, you'll have bites of cheesecake that are not fluffy.

So off I went to make Burnt Basque Cheesecake. It has no crust. You bake the cake in a 9- or 10-inch spring-form pan lined with parchment paper that you just scrunch into the pan to make uneven pleats. The 400˚F constant temperature breaks all the rules of cheesecake baking.

You can solve and fix a split cheesecake mixture by making the mixture smooth again – the best way I have found is to add the mixture to a pan on a really low heat, and stir constantly and have it on the heat as little as possible and stir until it is smooth.

A burnt Basque cheesecake aka a San Sebastian cheesecake does not have a crust and it is baked at a high temperature without a water bath.

Basque cheesecake: This is a crustless cheesecake, just like a Japanese one, but it has a burnt top layer that adds a distinctive caramel note. The cheesecake, which has the usual suspects like eggs, cream cheese, sugar, vanilla essence, is intentionally left in the oven for the top layer to scorch.

Chocolate Cadillac XTC Cheesecake **NEW!!

Featuring a scrumptious brownie layer on the bottom, a generous portion of delectable dark chocolate cheesecake, and polished with a drizzle of dark and milk chocolate before leaving the showroom…

The iconic Basque Cheesecake has landed! With a mousse-like creamy vanilla texture and gorgeous golden “burnt” surface, the flavours remind me of créme caramel. You'll be amazed how easy this recipe is (she says, 25 versions later 😅).

Why isn t my basque cheesecake browning? ›

If the top is not browning properly then it could also be that the baking parchment (parchment paper) lining protrudes too much above the rim of the springform pan. If it is too high then it will shield the top of the cheesecake from the heat of the oven and this will give it a paler colour.

If it is grainy/curdled and releases a lot of liquid after it's been chilled, then the oven was either too hot, the cheesecake was over-baked or both. If it's perfectly set and custardy after being chilled but it's seeping liquid – this is normal but it shouldn't be a lot.

Too many eggs will create a cracked and sunken cheesecake with an overly firm texture. Too few eggs and the cheesecake won't set well. So, use our exact number of eggs for perfect results.

Eggs – You'll need two whole eggs, plus 4 additional egg yolks. Extra egg yolks are the secret to an incredibly rich, creamy cheesecake filling.

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

To craft the perfect cheesecake, ensure all ingredients are at room temperature. This will keep the cheesecake batter lump-free.

THE CAUSE: Overbaking. Perhaps the jiggly center made you nervous or you accidentally forgot to set the timer, but no matter what, if you overbake your cheesecake, the egg proteins will overcook and cause cracks.

If the cheesecake reaches the desired set and internal cooking temperature between 150 and 155ºF (65.5 to 68ºC) before the top darkens properly, you can give it a brief stint under the broiler with your oven rack positioned about 7 inches from the top heating element.