Creating the perfect burnt Basque cheesecake might seem like a daunting task, but with the right ingredients, the correct equipment, and a bit of know-how, you can achieve this dessert masterpiece right in your kitchen. Known for its caramelized top and creamy, custardy center, this cheesecake variation from San Sebastian has gained fans around the globe for its unique flavor and visual appeal. Here are the five steps you need to follow to make your own burnt cheesecake at home.
Ingredients and Preparation
Before you start, ensure you have the following items on your kitchen counter:
- 500 grams of cream cheese (room temperature)
- 150 grams of sugar
- 4 large eggs
- 300 ml heavy cream
- 1 tsp vanilla extract
- 30 grams all-purpose flour
đź’ˇ Note: Ensure all ingredients are at room temperature to avoid lumps when mixing.
Equipment Checklist
To craft your cheesecake, you’ll need:
- A 9-inch springform pan (preferably with a removable bottom)
- Stand mixer or electric hand mixer
- A good quality baking sheet
- Parchment paper or silicone baking mat
- A fine mesh sieve or sifter
🔍 Note: Use parchment paper for an easy release of the cheesecake from the pan.
The Mixing Process
Now, let’s dive into the heart of the cheesecake making:
- Beat the cream cheese and sugar: Beat the cream cheese in a mixer until it becomes smooth. Gradually add the sugar and continue beating until well combined.
- Incorporate the eggs: Add the eggs one at a time, ensuring each egg is well mixed before adding the next to avoid breaking the emulsion.
- Add the cream and vanilla: With the mixer on low, slowly pour in the heavy cream and vanilla extract, mixing until everything is incorporated.
- Sift and fold in the flour: Sift the flour into the mixture and gently fold it in using a spatula to avoid deflating the batter.
Baking the Cheesecake
With your batter ready, it’s time to bake:
- Preheat your oven to 200°C (400°F).
- Line the bottom of the springform pan with parchment paper, allowing it to go up the sides.
- Pour the batter into the pan. Tap the pan gently to release any large air bubbles.
- Place the pan on a baking sheet to catch any potential drips and bake for approximately 25-30 minutes or until the top is deeply caramelized and the center jiggles like set custard.
🔥 Note: Every oven is different, so start checking your cheesecake at 25 minutes.
Cooling and Serving
The final steps to enjoying your masterpiece:
- Cool Down: Let the cheesecake cool at room temperature for a few hours or until it reaches room temperature. Then, refrigerate for at least 6 hours or overnight.
- Unmolding: Carefully remove the springform ring. Peel away the parchment paper and place the cheesecake on a serving plate.
- Serving: This cheesecake is best served chilled, with a slice of warm caramelized top contrasting the cool, custardy interior.
By following these steps, you'll have crafted a delicious Basque burnt cheesecake that impresses with its simplicity and depth of flavor. Remember, the burnt top is not a mistake but a signature of this delightful dessert. Enjoy the process, as it's as rewarding as tasting the finished product.
At the end of this culinary journey, you'll find that burnt Basque cheesecake is not just about the aesthetics or even the taste; it's about understanding and appreciating the nuances of baking. This recipe isn't just a list of ingredients mixed together; it's a delicate dance of flavors, textures, and temperatures that result in a dessert that's both rustic and refined.
The key is patience, especially with allowing the cheesecake to set and develop its full flavor. You've learned not just how to bake but also the importance of ingredients like room temperature cream cheese for a lump-free mixture and the unique caramelization achieved at high heat.
Why does the top of the burnt cheesecake need to be so dark?
+
The dark top of a burnt Basque cheesecake provides a contrasting texture and flavor, offering a sweet and slightly bitter caramelized taste against the creamy, mild center.
Can I make this cheesecake in advance?
+
Yes, the cheesecake can be made a day in advance. In fact, it’s often better the next day as it allows flavors to meld together.
What should I do if my cheesecake cracks on the top?
+
Cracks on top are usually fine for burnt Basque cheesecake, as the “burnt” aspect covers any imperfections. Just ensure the center isn’t overcooked.
