{"id":13235,"date":"2020-07-29T12:55:18","date_gmt":"2020-07-29T07:25:18","guid":{"rendered":"https:\/\/www.tashasartisanfoods.com\/blog\/?p=13235"},"modified":"2024-07-29T19:51:08","modified_gmt":"2024-07-29T14:21:08","slug":"burnt-basque-cheesecake","status":"publish","type":"post","link":"https:\/\/www.tashasartisanfoods.com\/blog\/burnt-basque-cheesecake\/","title":{"rendered":"Classic Basque Cheesecake"},"content":{"rendered":"\n

This classic Basque cheesecake<\/strong> might be the most fun<\/em> cheesecake you\u2019ll ever make. It takes just one bowl, five ingredients, and 20 minutes of prep. And you get a gorgeously caramelized cheesecake with a soft, custard center!<\/p>\n\n\n\n

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You have to throw your cheesecake playbook out for this one. We are baking it without a crust at high temperatures, which burns it and causes it to crack on purpose. All of this adds up to a gorgeous, perfectly imperfect dessert.<\/p>\n\n\n\n

The texture is velvety smooth inside with a nice crust on the outside. It has a tenderly firm consistency once set. Overall, the recipe is a total winner for all dessert lovers!<\/p>\n\n\n[feast_advanced_jump_to]\n\n\n

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Why Is Basque-Style Cheesecake Burnt?<\/h2>\n\n\n\n

Burning is the whole point of Basque-style cheesecake. That\u2019s how you get to make a crustless cheesecake. When you bake the batter at a high temperature, the outside caramelizes. And it sets into a firm, sturdy edge that compensates for the crust. <\/p>\n\n\n\n

Caramelization also gives it a toffee-ish flavor on top with rich, creamy sweetness inside. In short? Burning is the magic. Embrace it. It\u2019s what makes Basque cheesecake so easy, so unique, and so irresistibly delicious<\/em>.<\/p>\n<\/div><\/div>\n\n\n\n

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Why You\u2019ll Love This Recipe<\/h2>\n\n\n\n

\u2728Adapted from the iconic Bon App\u00e9tit<\/a>, this burnt Basque cheesecake beauty is rustic, rich, and wonderfully simple. I added a splash of homemade vanilla extract<\/a>. It\u2019s a small touch, but it adds warmth and depth that takes the flavor to another level.<\/p>\n\n\n\n

\u2728It\u2019s a foolproof recipe that comes together with just a handful of ingredients. No crust, no water bath, no stress. Yet what comes out of the oven is an effortlessly elegant, creamy dessert that tastes like you spent hours on it.<\/p>\n\n\n\n

\u2728Classic Basque cheesecake is make-ahead friendly. It needs time to set, which makes it perfect for prepping a day in advance and ideal for dinner parties, celebrations, or lazy weekends.<\/p>\n<\/div><\/div>\n<\/div><\/div>\n\n\n\n

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Reader Love \u2764\ufe0f<\/h2>\n\n\n\n
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This was such a convenient and easy recipe to follow. Added cinnamon to it. Tasted delicious and was eaten up in no time! Next time I'll add chai masala and see how that comes out. Thank you for the lovely recipe.<\/p>\n\n\n\n

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Loved it!! So easy to make and the flavor was so intriguing! Tasted like cheese cake but had a suttle hint like custard pie and flan too!! The taste buds did the happy dance!! Thank you! ????<\/p>\n<\/blockquote>\n<\/div><\/div>\n\n\n\n

Basque Cheesecake Ingredients<\/h2>\n\n\n\n

Cream cheese<\/strong> is the soul of the burnt Basque cheesecake recipe. Use full-fat cream cheese and you\u2019ll have the silkiest texture. Make sure it\u2019s softened and at room temperature, so it blends easily. Homemade cream cheese<\/a> is a great choice. But store-bought works too.<\/p>\n\n\n\n

Sugar<\/strong> sweetens the cheesecake and helps with caramelization to get that signature burnt top.<\/p>\n\n\n\n

Eggs<\/strong> give the classic Basque cheesecake its structure and custard-like creaminess. Room-temperature eggs work best.<\/p>\n\n\n\n

Cream<\/strong> adds lusciousness and a light, melt-in-the-mouth feel.<\/p>\n\n\n\n

Flour<\/strong>: Just enough all-purpose flour to help the burnt Basque cheese cake set. <\/p>\n\n\n\n

Homemade vanilla extract<\/strong><\/a> <\/strong>is my thing. A couple of teaspoons add so much depth and flavor!<\/p>\n\n\n\n

Please see the recipe card for full information about the ingredients and quantities.<\/em><\/p>\n\n\n\n

Variations<\/h2>\n\n\n\n

One of the best things about Basque burnt cheesecake is how flexible the recipe is. You can really make it your own! <\/p>\n\n\n\n