Burnt Basque cheesecake
Basque cheesecake comes from Spain, specifically from the Basque Country, hence the name of this pastry. This cheesecake has a characteristic “burnt” surface with a delicate caramel flavour, as well as a creamy consistency and generally fantastic taste. In addition, this particular cheesecake is not overly sweet, and its additional advantage is that it can be made in literally 5 minutes – I am not including the baking time here, of course. I will tell you that I often bake it not only for Christmas but also for any occasion, and it is always very popular. Some of my friends do not want to believe that it can be prepared that quickly, but I can confirm that it is so. I encourage you to check out the following recipe for burnt Basque cheesecake – I hope you will enjoy it.
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Ingredients for burnt Basque cheesecake.
- 800 g cream cheese
- 40 g all-purpose flour
- 250 g eggs (5 medium)
- 200 g powdered sugar
- 200 ml cream (30 %)
- 1 teaspoon of vanilla extract
- 1/2 teaspoon of salt
How to make burnt Basque cheesecake.
Line a round cake tin with baking paper.
Place the cream cheese in a large bowl and beat it with a hand mixer for one minute. Next, add the powdered sugar and continue beating for another minute. After that, without stopping beating, add the eggs one at a time, beating for about 1.5 minutes. Then slowly pour in the cream, beating for about 30 seconds. In the next step, add salt to the cheese mass, pour in the vanilla and add the flour sifted through a sieve. Beat for 30 seconds. Pour the cheese mass into a baking tin lined with baking paper, then lightly tap it on the kitchen counter to eliminate the excess air in the dough. Place the cheesecake in an oven preheated to 200 degrees Celsius and bake for 55 minutes to an hour. After taking it out from the oven, let it cool at room temperature then place it in the refrigerator. Store the cake in the refrigerator before serving.
Good to know when making burnt Basque cheesecake.
I bake this cheesecake in a round-shaped cake tin with a diameter of 21 centimetres.
The ingredients used to make the cheesecake should be at room temperature. It is best to take them out of the fridge 30 minutes before you start working on the dough.
The baking time of the cheesecake depends largely on the type of oven you have and may be slightly shorter or slightly longer than the time I gave above. A well-baked cheesecake should have a fairly brown, well-baked top and sides.
Do you like cheesecakes? If so, try our recipe for Cheesecake with halva.
