First of All What is Burnt Basque Cheesecake?
Anyone who has never had Basque Cheesecake before will be surprised to learn that it has a burnt crust on the outside, a creamy interior and it is a crustless cheesecake. It’s like eating a piece of cheesecake in a single bite! Creme brûlée cheesecake? It’s a lot like that!
Compared to other types of cheesecake, Basque Cheesecake is a relatively new invention. Chef Santiago Rivera of San Sebastian, Spain’s La Via restaurant came up with the idea in 1990 and first served it to diners there.
It has been around for decades but has only recently gained appeal outside of its native country, thanks to the increasing popularity of air fryers, which allow food to be cooked at high temperatures without the need for oil.
Why This Basque Cheesecake Recipe Works
Blender, Stand Mixer, or by Hand. The use of a blender to mix the batter is not only convenient but also assures that there are no lumps. This can either be done by hand or with a stand mixer if you want.
Flour. Because only a small amount of flour is used, the cheesecake is rich, custardy, and satiny smooth.
Parchment Paper. The use of parchment paper to line the pan makes it much easier to remove the cheesecake from the pan after it has been baked.
Air-Fryer. Bake the Basque Cheesecake at a high temperature in an air fryer to quickly caramelize the top surface while leaving the center just half cooked. A flan-like texture is achieved in the core of the cake, while the top has a flavor that is similar to that of crème Brulee (cream brûlée).
Which cream cheese for basque cheesecake
When it comes to Basque cheesecake in San Sebastián, Philadelphia cream cheese is always, always the choice. However, it is not critical which brand is used as long as the cream cheese texture is rich and soft in order to generate a great creamy texture and fresh-tasting flavor in the custardy cheesecake.
Remember to let it out on your counter for a few minutes to soften and squish so that your cheesecake batter comes out perfectly smooth.
Ingredients You Need
- 500g cream cheese
- 1/3 cup of castor or granulated sugar
- 2 medium eggs
- 1 medium egg yolk
- 180ml Heavy Cream (or whipping cream)
- 1 teaspoon flavoured vanilla essence
- 2 tablespoon All-Purpose Flour or Cake Flour
- 1 tablespoon Lemon Juice
Tools:
- 2 sheets of Parchment Papers or Baking papers
- 6-inch cake tin
Prep Time: 20 minutes
Baking Time: 25 minutes
Number of Servings: 6
Instructions
- In a stand mixer, or by hand, beat the cream cheese with the sugar until smooth, making sure the sugar is completely incorporated, and the mixture is light, fluffy, and lump-free.
- Add the eggs, one at a time, making sure the batter is smooth and incorporated before adding another egg. Scrape down the sides of the bowl, as needed.
- Slowly pour in the cream, mixing until just combined.
- Next, add the flavored vanilla essence, flour and mix well. Lastly, add the lemon juice for the final mix.
- Line the parchment paper into the round cake tin.
- Pour the batter into the prepared tin and bake in the air-fryer for 15 minutes in 180 degrees celsius first, then last 10 minutes in 200 degrees celsius.
- The top should be dark amber and the middle should still wobble and jiggle. If you want the top to be more caramelized, leave it a bit longer, but know that the center will not be as gooey.
- Remove from air-fryer and let cool in the tin or on a wire rack at room temp until completely cool.
- Remove the cake from the tin and slice at room temperature for a gooey, lava-like cheesecake.
- If preferred, place the cheesecake in the refrigerator to chill completely, resulting in a soft and creamy cheesecake that does not ooze. Enjoy
The best and easiest cheesecake I’ve ever made
Honestly, this is the greatest cheesecake I’ve ever made, and Basque burnt cheesecakes are quite simple to create. You can simply press your parchment paper together in a rustic fashion, and you won’t have to worry about cheesecake cracks. You simply must remember to have everything at room temperature in order for the cream cheese to mix up smoothly and evenly throughout.
What to serve with Basque cheesecake
It’s extremely delicious just the way it is, with just the proper amount of sweetness and a tonne of flavor to match. You can serve this comfortably on its own or with a little dollop of softly whipped cream on the side as a nice finishing touch. I like it best when it’s all by itself, with nothing else to distract me. A cup of freshly brewed coffee served hot and black, is the perfect accompaniment to the cold cheesecake, since it brings out the sweetness of the treat.
