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

FAQs

Why is my Basque Burnt cheesecake not smooth? ›

Why is my burnt basque cheesecake not smooth and molten? The most important factor for baking the perfect basque cheesecake with a smooth, custard-like molten center is baking time and temperature. The cheesecake should be baked at a high temperature for a short amount of time (in this case 240°C for 30 minutes).

Bake cheesecake, rotating pan 180 degrees halfway, until cheesecake jiggles as a whole, surface is deeply browned, and the outer edge feels slightly firm but the inner 4 1/2 to 5 inches still seems wobbly and underdone, 50 to 60 minutes.

Other than the obvious char, Basque cheesecake also differs in texture compared to a traditional or New York cheesecake, with a much lighter, airy, souffle-like mouthfeel.

If the cake is too firm in the center, turn up the heat and bake it for a shorter time. If the cake is too runny in the center, turn down the heat and bake it longer. How long do I bake Basque Cheesecake?

If your basque cheesecake isn't burnt on top, the parchment paper may be shading the cheesecake from the heat or your oven runs cool. Turn up the oven temperature near the end of the baking time. Keep in mind that the baking time should be a few minutes shorter at a higher temperature.

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.

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

What Is Basque Cheesecake? Unlike classic New York cheesecake, Burnt Basque cheesecake isn't smooth or dense; instead, the dessert—baked at a high temperature—is light and scorched and caramelized on the top with a rich, gooey 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.

San Sebastian cheesecake (also known as burnt basque cheesecake) is a cheesecake that is so much more lighter and creamier than the ones we're use to eating. The main difference between this and the cheesecakes we normally see is the creaminess of it, but also the top of it is burnt.

What country is Basque Burnt cheesecake from? ›

Caramelised on top, jiggly in the centre, served with no garnish, tossed across the bar with nothing more than a fork — the five-ingredient cheesecake from La Viña in San Sebastián, Spain, has managed to captivate chefs and diners across the world, under the name Basque burnt cheesecake.

Basque in British English

1. a member of a people of unknown origin living around the W Pyrenees in France and Spain. 2. the language of this people, of no known relationship with any other language.

Instead of long, gentle cooking in a water bath, the Basque cheesecake is cooked quickly in a very hot oven, which gives a bronzed top and a just set centre. To ensure a good colour on the top of the cheesecake, make sure that the oven is properly heated before the cheesecake is put in to bake.

Overmixing may lead to cracks and a grainy texture

With a batter mainly composed of cream cheese, sugar, and egg yolks, you can quickly form cracks in your cheesecake with the excess air that comes from overmixing (via Cheesecakes World).

A cheesecake can become grainy due to overbeating the eggs, which incorporates too much air and changes the texture. If the cream cheese is not fully softened before mixing, it can result in a grainy texture. Using room temperature ingredients can help.

Sieve The Batter

This is a great technique when you're faced with chunky cheesecake batter that isn't curdled or split. Pour the batter through the sieve which will remove any lumps of cream cheese or sugar clumps that were not broken down in the mixing process.

Overcooked cheesecake will be dry and grainy instead of silky and smooth, which nobody wants to serve their diners. If you're not 100% certain of your oven's temperature calibration, as a general rule of thumb, you can start performing wobble tests up to 10 minutes before a recipe's minimum recommended cooking time.