Fans of cheesecake from every corner of the earth have been constantly searching for the coming wonder of desserts. Some years back, the focus moved away from the classic New York cheesecake to something more daring and adventurous—the Basque burnt cheesecake. This sweet from Spain has won over many people in no time with its smooth middle, slightly burnt top, and stunning appearance.
It is quite different from the traditional ones, made without a crust or water bath. The idea is to accept the flaws, hence the charred and cracked surface that goes with the soft innermost part.
This blog will dig into this lovely dessert and try to figure out why this is now a global sensation.
The Basque burnt cheesecake came about in the La Viña restaurant that is located in the San Sebastián area of Spain, during the 1990s. Chef Santiago Rivera was seeking a dessert that would be not just easy to make but also flavorful. Instead of taking the traditional route, he decided to bake it at a high temperature until the surface was both browned and cracked. Thus, the outcome was a caramelized surface with the texture of a foamy custard-like cheese.
News of the dessert rapidly spread like wildfire, and the tourists who had the chance to try the cheesecake shared it with people back home. Before long, the Basque burnt cheesecake went from being the most talked-about dessert in trending cheesecake Spain to a worldwide phenomenon. Day or night, everyone from top restaurants to families would have liked to get a taste of this easy but stylish dessert.
One of the major attractions of the Basque burnt cheesecake's creamy inside is the level of difficulty of the recipe. Typically, traditional cheesecakes do involve a crust and hence the need for water bath and very careful baking, but this Basque cheesecake is quite the opposite. The burnt look may be its part and the cracks of it anyhow aesthetically add to its rustic appearance.
The following are some of the reasons that have contributed to the popularity of the dessert:
The first step in the method is to glance at the ingredients required. The majority of them are regular household items, most likely already in your home.
This no-fail cheesecake recipe is really simple. The recipe is as follows:
Cover the parchment paper inside your springform pan, ensuring that the paper goes beyond the rim. In this way, you also get the characteristic wrinkled edges of the cake, besides avoiding the overflow. If the paper appears a bit uneven, that gives it the rustic look that you shouldn’t be worried about.
Using a large bottle mixer, sugar and cream cheese have to be beaten to a smooth and fluffy texture. One at a time add the eggs and mix thoroughly after each addition. Put in the heavy cream, vanilla extract, and salt. Also, for a little harder consistency, add in the flour that has been sifted and mix until the ingredients are all combined. It should be creamy and have no lumps.
The temperature of the oven should be 220°C (425°F) before you start. The batter goes into the pan that was already prepared and is then positioned in the middle of the oven. After 50–60 minutes of baking, the top of the cheesecake goes from light brown gradually to dark brown, almost burnt, while it is still easy to move in the middle.
After cooking, the cheesecake is left to cool inside the oven for 1 hour. Unclip the pan and place the cheesecake in the fridge for 4 hours minimum, or better still, overnight. This downtime not only helps the flavors develop but also stabilizes the texture.
The knife should be thick when you give it your first cut and get a wedge to enjoy it. The gooey center is a nice contrast to the caramelized top, which you can see. Every mouthful is packed with flavor and is smooth and satisfying in your mouth.
Despite this being a relaxing dessert, there are a few advice that, if you follow them, can make your baking experience better and more enjoyable than ever before:
Try to add a bit of lemon zest, one espresso shot, or a pinch of cinnamon for that extra zing you have been missing.
Although the original version is the best known, you can still match your Basque burnt cheesecake, keeping your own style and taste:
Such minor recipe tweaks keep cooking fun while the main traits of the original recipe remain intact.
Basically, you can make this burnt cheesecake as a beginner, in a straightforward manner, without needing to worry about messing up. Its hand-made style visually speaks that you don't have to worry about cracks or uneven browning.
In fact, the cake's imperfections add to its originality. So this is the reason why it is quite common that people call it a no-fail cheesecake recipe—just right for the ones who have not worked much in the kitchen.
Social media such as Instagram and TikTok played a big role in the popularity of creamy Basque cheesecake, which is nowadays a global sensation. Its striking look makes it ideal for pictures, hence the widespread sharing of the recipes among food bloggers.
You could spot it in the menus of restaurants in Europe, Asia, and the United States, which were quick to jump on the bandwagon. Every one of them put their own personal touch on the original recipe.
This cheesecake is delicious in itself, but you can make it even better with some of the serving ideas below:
The Basque burnt cheesecake is definitely something you should put on your baking to-do list if you want the cake to be spectacular but not complicated. This no-crust cheesecake recipe is very minimalistic and, therefore, perfect for bakers with a lot of experience as well as novices. The burnt top, soft filling, and the whole look of it, Basque-style, are totally different from the traditional style of making cheesecakes.
So if you happen to be craving some rich, decadent, and simply unforgettable dessert, why not try out this no-fail cheesecake recipe? Perhaps it will be your new favorite dessert.
This content was created by AI