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Try not to judge Basque cheesecake by its burnt outer layer… It’s meant to be caramelized to perfection! You will be blown away by the rich and creamy inside of this unique cheesecake. Cream cheese makes the most decadent desserts. Using cream cheese in cheesecakes is a given, but have you tried it in cookies? I also love cream cheese in fruit dip and brownies. I know that any dessert that involves cream cheese is going to be good!
What is Basque Cheesecake?
Known for its “burnt” top, the look of Basque cheesecake gets people talking. The ingredients used to make Basque cheesecake are the same ingredients to make regular cheesecake except for one. This cheesecake has the addition of flour to help prevent the protein in the egg from thickening too much. As a result, the texture of the basque cheesecake isn’t dense like normal cheesecake. Instead, the filling is much smoother and creamier. Once you cut through that “burnt” layer, your knife will sink into silky, creamy goodness. People often ask me what it tastes like, and I always say it tastes similar to creme brûlée. Cheesecake is one of my all-time favorite desserts and I love all the different flavor combinations you can use when you make one! And if you really want to get creative, instead of making a traditional cheesecake, make individual mini cheesecakes, or even cheesecake bars. All of them are major crowd pleasers!
What Ingredients Make Basque Cheesecake?
Making this cheesecake is a MUST and you will see exactly why as soon as you take a bite of its creamy deliciousness. Plus, you probably already have most of the ingredients on hand. Check out the recipe card at the bottom of the post for exact measurements.
Cream Cheese: Make sure that you let your cream cheese soften to room temperature before you use it. That way, it will mix in with no lumps! Granulated Sugar: The sweetness from granulated sugar is best for cheesecake.Large Eggs: Room temperature eggs helps ingredients mix more evenly and helps add volume to baked goods. It’s a science!Heavy Cream: Anything with the word cream guarantees a creamy texture!Flour: All purpose flour works great in this recipe. This ingredient is the trick to this cheesecake.Salt: Salt always helps balance the sweetness in baked goods.Vanilla Extract: A good quality vanilla extract makes ALL the difference. I love a good Mexican vanilla.
How To Make Basque Cheesecake
There is no reason to not make this cheesecake. It’s one of the easiest cheesecakes you will ever make. You don’t even need to make it using a water bath. It’s so easy and is the perfect dessert to make ahead of time!
Prepare:
Bake and Chill:
No Crust: Unlike regular cheesecake, Basque cheesecake does NOT have a crust. Addition of flour: Flour mixed with the eggs helps give Basque cheesecake its creamy and smooth texture. Regular cheesecake is much denser and thick.Temperature: Regular cheesecake is baked at a low temperature you make it with a water bath. Basque cheesecake is baked fast at a high temperature without a water bath.Burnt Top: This is the signature look of a Basque cheesecake! The top is burnt and caramelized and is SO delicious. Regular cheesecake does NOT have a burnt top, but instead has cracks on the top so that you know when it’s done.
In the Refrigerator: Once your cheesecake has cooled to room temperature after baking the wrap it tightly with plastic or put it in an airtight container. Place it in your fridge and it will last for up to 3 days.
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All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household. Read More Posts by Alyssa facebook twitter pinterest instagram Comment * Name * Email * Website
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