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バスク風 チーズケーキ
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Recently, the Basque Burnt Cheesecake Recipe has been generating quite a buzz in the culinary world. The idea of making it hadn’t even crossed my mind until my husband made a special request. After trying this delectable cheesecake at one of our cherished coffee shops, he couldn’t stop talking about how we should attempt to recreate it at home.
Despite its newfound popularity, the Basque Burnt Cheesecake has a fascinating history. Some accounts attribute its creation to as early as 1990. What sets this cheesecake apart from the traditional variety is its distinctive lack of a crust.
Traditional cheesecakes are typically prepared with a slow and gentle baking process in a water bath. In stark contrast, the Basque Burnt Cheesecake is known for its high-temperature, fast-baking method, which imparts its signature deeply burnished surface and bottom.
I also baked mine in a bread loaf pan.
Don’t forget to check out my other burnt cheesecake recipes:
Burnt cheesecake w/o heavy cream
Lemon Basque Burnt Cheesecake
Chocolate Burnt Cheesecake
What do you need to make this Basque Burnt Cheesecake Recipe:
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- Cream Cheese – room temperature
- sugar
- Eggs – room temperature
- Whipping Cream
- corn starch/ potato starch
- Lemon Juice/ Sour Cream
- Unsalted Butter
- strainer
- bread loaf pan
- parchment paper
How to make This basque Burnt Cheesecake Recipe:
Melt butter, then butter the mould and line the mould with parchment paper.
Preheat the oven to 230C.
Whip the cream cheese, and microwave for 30 seconds if needed. Mix in sugar, cornstarch, whipping cream, lemon or sour cream, and one egg at a time. Mix until combined. (make sure you don’t overmix)
Run through the batter in the strainer, then pour the batter into the mould.
Bake for 45-60 minutes until the top is brown. Monitor closely towards the end, you do not want to overbake the cake. Remove from the oven once the top is slightly burnt. Set aside to cool.
Cover with Cling Wrap. Refrigerate overnight. Remove from the mould and serve.
Pro tips for making This basque Burnt Cheesecake Recipe:
- Do not overmix the batter.
- We substitute flour with starch for a lighter texture.
- I used sour cream but lemon juice will also work.
- Cream cheese and eggs need to be at room temperature.
- Using a strainer is important to get a smooth texture.
Loaf Pan Basque cheesecake
Mrs5cookbook
Recently, the Basque Burnt Cheesecake Recipe has been generating quite a buzz in the culinary world. The idea of making it hadn't even crossed my mind until my husband made a special request. After trying this delectable cheesecake at one of our cherished coffee shops, he couldn't stop talking about how we should attempt to recreate it at home.
4.84 from 48 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine American, Chinese, French, Japanese, korean
Servings 8 people
Calories 341 kcal
Equipment
Ingredients
- 535 g cream cheese room temperature
- 135 g sugar
- 4 eggs room temperature
- 270 g whipping cream
- 14 g cornstarch
- 2 tbsp sour cream
- some melted butter
Instructions
Preheat oven to 230C/450F
Melt butter, then butter the mould and line the mould with parchment paper
Whip the cream cheese, and microwave for 30 seconds if needed. Mix in sugar, cornstarch, whipping cream, lemon or sour cream, and one egg at a time. Mix until combined. (make sure you don’t overmix)
Run through the batter in the strainer, then pour the batter into the mould.
Bake for 45-60 minutes until the top is brown. Monitor closely towards the end, you do not want to overbake the cake. Remove from the oven once the top is slightly burnt. Set aside to cool.
Refrigerate overnight. Remove from the mould and serve.
Video
Nutrition
Serving: 1servingCalories: 341kcalCarbohydrates: 4gProtein: 7gFat: 34gSodium: 217mgSugar: 2gCalcium: 124mg
Keyword Basque Burnt Cheesecake Recipe, loaf pan basque cheesecake
Have you made the recipe?Tag me on Instagram @mrs5cookbook, I would love to see your creations!
Enjoy this Basque Burnt Cheesecake Recipe with your loved ones!
Ingredients
- 535g cream cheese -room temperature
- 135g sugar
- 4 eggs – room temperature
- 270g whipping cream
- 14g cornstarch
- 2 tbsp sour cream
- some melted butter
Takes ,
serves four people.
Instructions
- Melt butter, then butter the mould and line the mould with parchment paper
- Whip the cream cheese, and microwave for 30 seconds if needed. Mix in sugar, cornstarch, whipping cream, lemon or sour cream, and one egg at a time. Mix until combined. (make sure you don’t overmix)
- Run through the batter in the strainer, then pour the batter into the mould.
- Bake for 45-60 minutes until the top is brown. Monitor closely towards the end, you do not want to overbake the cake. Remove from the oven once the top is slightly burnt. Set aside to cool.
- Refrigerate overnight. Remove from the mould and serve.
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I will also share my lemon Basque Burnt Cheesecake here:
Lemon Basque Cheesecake
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