Burnt Basque Cheesecake: Easy Creamy Recipe

Named the Flavor of the Year in the 2021 food predictions by the New York Times, the burnt Basque cheesecake is a culinary sensation that has taken the world by storm. It is a delightful fusion of textures and flavors made from just a few simple ingredients.

Ingredients for Burnt Basque Cheesecake

• 500 grams cream cheese (Philadelphia type)
• 125 grams sugar
• 250 ml cream
• 1 pinch of salt
• 3 eggs
• 15 grams flour
• 15 grams Idiazábal cheese (recommended for a stronger flavor)

How to Make Burnt Basque Cheesecake

1. Preheat the oven to 220ºC.
2. Line the bottom and sides of a 26 cm diameter round, removable mold with baking paper. Rolling the paper into a ball first can make it easier to shape and cover the mold. Leave some paper sticking out to allow the cake to rise in the oven.
3. In a mixing bowl, beat the cream cheese, sugar, and salt on medium speed until smooth, creamy, and uniform.
4. Reduce the speed and add the eggs one by one, incorporating them into the mixture.
5. Gradually add the cream, flour, and very finely grated Idiazábal cheese (if using), passing them through a sieve. Beat the mixture for an additional minute.
6. Gently pour the mixture into the prepared mold. To remove any lingering bubbles, carefully tap the mold on a kitchen towel a few times.
7. Bake the cheesecake at 220ºC for 35 minutes for an extra liquid and decadent result, or 40 minutes if you prefer a more solid cake.

Resting the Cheesecake

Note: The original cake is slightly raw inside and falls apart when cut, but it tends to solidify after resting in the fridge for a day. Depending on your preference, you can let it rest in the fridge if you want a softer texture, or cook it for 40 minutes for a fully cooked, more solid result.

Enjoy this delightful burnt Basque cheesecake, a perfect blend of creamy goodness and rich flavor! For more dessert ideas, explore our recipes or browse our Spanish cheeses.