Metro Weekly

Savor Recipe: Basque Burnt Cheesecake

A simple cheesecake recipe that adds a cookie crust to the Basque original

Basque Burnt Cheesecake -- Photo by Craig Bowman
Basque Burnt Cheesecake — Photo by Craig Bowman

I am a big fan of cheesecake in almost any form, but sometimes they can be way too sweet.

This very simple recipe uses only a handful of ingredients and is cooked hot and fast, rather than slowly in a water bath.

The recipe comes from the Basque region (most say it came from a baker in San Sebastian, Spain in 1990), which is situated between the border of France and Spain.

This traditional version does not have a crust, though I’ve made it with a simple cookie crust bottom and it’s also terrific.

Basque Burnt Cheesecake -- Photo by Craig Bowman
Basque Burnt Cheesecake — Photo by Craig Bowman

Ingredients

  • 2 lb. cream cheese at room temperature
  • 1¾ cups sugar
  • 6 large eggs
  • 2 cups heavy cream
  • 1 tsp kosher salt
  • 1 Tbsp vanilla extract
  • ⅓ cup all-purpose flour
  • Unsalted butter (for pan)

Steps

1. Preheat oven to 400°. Butter a 10″ springform pan. Line with 3 overlapping sheets of parchment paper, making sure the paper comes at least 2″ above top of pan on all sides. You’ll need to fold and pleat the paper. Place pan on rimmed baking sheet.

Basque Burnt Cheesecake -- Photo by Craig Bowman

2. Beat cream cheese and sugar in a stand mixer using paddle attachment on medium-low speed, scraping down sides of bowl until very smooth, about 3 minutes.

Basque Burnt Cheesecake -- Photo by Craig Bowman

3. Increase speed to medium and add eggs one at a time, beating each egg 20 seconds before adding the next.

Basque Burnt Cheesecake -- Photo by Craig Bowman

4. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla. Beat until combined, about 1 minute.

Basque Burnt Cheesecake -- Photo by Craig Bowman

5. Turn off the mixer and sprinkle flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl and continue to beat until the batter is very smooth, about 20 seconds more.

Basque Burnt Cheesecake -- Photo by Craig Bowman

6. Pour batter into the prepared pan. Bake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.

Basque Burnt Cheesecake -- Photo by Craig Bowman

7. Let cool slightly (it will fall as it cools), then unmold.

Basque Burnt Cheesecake -- Photo by Craig Bowman

8. Let cool completely. Carefully peel away parchment from sides of the cake. Slice into wedges and serve at room temperature.

Basque Burnt Cheesecake -- Photo by Craig Bowman

9. Do Ahead: Cheesecake can be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature before serving.

Basque Burnt Cheesecake -- Photo by Craig Bowman

Questions? Text to Craig at 202-217-0996 or email savor@metroweekly.com.

Read More Recipes:

Savor Recipe: Cardamom Cinnamon Rolls

Savor Recipe: Classic Tarte Tatin

Savor Recipe: Maple Poundcake

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