CAKES - Other Cakes
Basque Burnt Cheesecake
May 15, 2020
| Recipe by Bake with Paws
I would say this is the probably the easiest cake to make. I think the failure rate is very low, probably zero. It is very hard to to mess up as it is supposed to be slightly burnt and cracked with a rustic look. I have seen a lot of people bake and share these for past year.
It did not catch my attention until I watched a contestant on Masterchef Australia baked one.
People asked me what is the difference between this cake and New York Cheesecake. To me, this cake is New York Cheesecake minus sour cream; is without a cookie crust and is baked at high heat. Everything else is similar.
This burnt cheesecake is originated from Basque in Spain. The traditional recipe contains only cream cheese, heavy cream, sugar, eggs and flour. But, the recipe has been tweaked by many people, adding vanilla extract or lemon juice into the batter. If I am not wrong, it is supposed to be served room temperature with a jiggly custard like centre. But, I personally like to eat it chilled.
If you have any questions regarding this recipe or any other post, please leave me a comment in the “LEAVE A COMMENT” link and I will reply you as soon as possible. Do tag me on Instagram @Bakewithpaws if you attempt on this recipe.
How To Basque Burnt Cheesecake
INGREDIENTS:
6 Inches Round Cake
For short cake (Pictures above and YouTube) |
For taller cake: |
250g cream cheese, room temperature 65g caster sugar (I used brown sugar) 1/4 tsp salt 2 eggs (L size) 1/2 tsp Vanilla Extract 130g heavy cream or whipping cream 30g plain greek yogurt (optional) 10g corn starch Zetst from half lemon (optional) Utensil: 6" round loose base cake tin
|
375g cream cheese, room temperature 98g caster sugar (I used brown sugar) 1/4 + 1/8 tsp salt 3 eggs (L size) 1/2 + 1/8 tsp Vanilla Extract 195g heavy cream or whipping cream 45g plain greek yogurt (optional) 15g corn starch Zest from half lemon (optional)
Utensil: 6" round loose base cake tin |
I did not used greek yogurt on the above picture. I used yogurt on my third attempt and I think it tasted even better. However, the traditional recipe does not use any yogurt. When to add yogurt? I combined whipping cream and yogurt together in a bowl.
7 Inches Round Cake
500g cream cheese, room temperature
130g caster sugar (I used brown sugar)
1/2 tsp salt
4 eggs (L size)
1 tsp Vanilla Extract
260g heavy cream or whipping cream
60g plain greek yogurt (optional)
20g corn starch
Zest from 1 lemon (optional)
Utensil: 7" round loose base cake tin
METHOD:
- Preparation:
- Gather all the ingredients. Make sure the cream cheese is at room temperature.
- Preheat the oven to 220C (top and bottom heat).
- Grease a 6-inch (15cm) round loose base cake tin, then line with parchment paper. Leave about 2 inches (5 cm) of parchment paper overhang around all edges. Please watch the video to see how I line the cake tin.
- To Prepare Batter:
- Beat cream cheese, sugar with electric mixer until creamy and sugar has dissolved.
- Add in eggs, one at a time. Mix until one egg is fully incorporated before adding the next egg. Scrape down the sides of the bowl if necessary.
- Add in vanilla extract and salt, mix well with electric mixture.
- Sift corn starch in a jar and incorporate with half of the heavy cream. Then add in the balance of heavy cream and mix well. Pour the mixture into the cream cheese batter and mix until well incorporated.
- Pour the batter into the prepared pan slowly. Skin the top gently with spatula while pouring to break the air bubbles.
- To Bake:
- Bake in the preheat oven for 30 - 35 minutes until the top is dark golden brown or almost charred. The cake should be wobbling when you give the pan a jiggle.
- Leave the cake in the oven to cool gradually with the door slightly open so it will not collapse too much.
- To Chill:
- After cake cools down, wrap the cake and refrigerate for 6 hours or overnight to set.
- Remove from the cake tin and serve it chilled.
Note:
Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Labels:
CAKES - Other Cakes,
Hi! Can i replace corn starch witj cake flour? Thanks.
ReplyDeleteHi, thank you for asking. Yes, you can replace with cake flour or all purpose flour.
DeleteCheers :)
How about using top flour instead of cake flour. Are they the same?
DeleteHi, yes it is fine as long as it is low protein flour for cakes or cookies.
DeleteCheers :)
Hi,
ReplyDeleteIf I would like to have a thin chocolate layer at bottom, how do I this? Also if I have a 8" baking tin, how do I modify all the amount of ingredients? Thank you.
Hi, thank you for comment and question. I never and have not experimented baking a thin chocolate layer at the bottom. I am afraid I don't have the answer for this.
DeletePlease double the ingredients if you would like to bake in 8" baking tin.
Cheers :)
Thanks a lot for your fast reply. :)
DeleteMy pleasure :)
DeleteHi,if I would like to add yogurt,it shd be add in after the flour mixture right?
ReplyDeleteHi, you can add after eggs, before or together with heavy cream. It doesn't really matter.
DeleteCheers :)
Hi sis
ReplyDeleteCan I substitute the fresh cream to yogurt
Hi, Thanking for asking. I have not tried yet. But, it sounds work too. Need to experiment then only can give you the answer. Why don't you try?
DeleteCheers :)
if add yogurt, need to change ingredient or just add additional 30g plain greek yogurt? Can I used others plain yogurt too? Please advise. Thanks
ReplyDeleteHi, just add additional 30g of plain yogurt. It is advisable to use greek yogurt because it is more creamy. Get Sunglow natural greek yogurt if you can.
DeleteCheers :)
Hi,
ReplyDeletewhy did you use corn starch instead of flour?
thank you
Yes, Evelyn. Cheers :)
DeleteHi, can have chocolate version for Burnt Cheese Cake ?
ReplyDeleteHi, sorry I don't have the recipe for chocolate version. I have not tried yet.
DeleteCheers :)
What brand of cheese cream do you recommend?
ReplyDeleteHi,
DeleteTatura, Anchor or Philadelphia are fine. I used Tatura on the above cake.
Cheers :)
Can I use sour cream in place of whipping cream?
ReplyDeleteHi, Thank you for asking. I have not tried replacing whipping cream with sour cream for this cake. I don't know how it will turn out. It's good to experiment if you are curious.
DeleteCheers :)
Hi. What the measurement for whipping cream if I use 350g cream cheese? Thanks
ReplyDeleteHi, around 180 - 185g.
DeleteCheers :)
Hi, what is the differences if I use heavy cream or whipping cream? Will the cake texture be different as their fats contain are different?
ReplyDeleteHi, they are the same thing except heavy cream contain slightly more fat, I think around 36% and whipping cream around 30 - 35%. Actually, same recipe ask for heavy cream instead. I don't think this will make a lot of differences in the result. I have not tried using heavy cream because a lot of time not available in supermarket shelf.
DeleteCheers :)
Is 220°C fan forced or convection oven?
ReplyDeleteHi, thank you for asking. Top and bottom heat for my oven. Usually, I don't mention if it is not fan-forced. BTW, we normally don't use fan-forced for baking cakes as it will cause the cakes crack.
DeleteCheers :)
Hi there! For taller cake, do you need to add baking time?
ReplyDeleteHi, thanks for asking. No, we don't use baking powder in this cake. Please use the Taller Cake recipe as on the above post.
DeleteCheers :)
I’m referring to baking time - the duration that you bake.
DeleteI am really sorry, read wrongly. I was reading too many comments and replied.
DeleteI baked at the same duration of time.
Do note that the baking temperature and timing provided are what works for my oven and should also be regarded as a guide only. Every oven behaves a little differently, so please adjust accordingly for your oven.
Thanks :)
Hi, how long usually it takes to completely cool down the cake before you refrigerate? Thanks in advance.
ReplyDeleteHi, thank you for asking. I usually left the cake in the oven for an hour. Then remove from oven to cool down again for about 15 - 30 minutes before placing in the fridge. You don't have to follow the exact time given after removing from the oven. Please adjust accordingly to your schedule.
DeleteCheers :)
Thank you so much!!!
DeleteHi,
ReplyDeleteWhy do they not use sour cream for this burnt cheesecake? Thanks!
Hi, traditional basque burnt cheesecake recipe does not use sour cream. You can add sour cream or yogurt if you like. I added some yogurt to enhance the taste.
DeleteCheers :)
Why are we not using sour cream for this recipe? Thanks!
ReplyDeleteHi, traditional basque burnt cheesecake recipe does not use sour cream. You can add sour cream or yogurt if you like. I added some yogurt to enhance the taste.
DeleteCheers :)
Awesome,I tried the recipe and the cheesecake turnout great. Thanks for a wonderful and easy revipe
ReplyDeleteHi, thanks for tying this recipe and your kind feedback. Glad to hear that you like it too.
DeleteCheers :)
Can I use Mascarpone cheese or mix cream cheese with some mascarpone cheese ?
ReplyDeleteHi Serena,
DeleteThank you for asking.
May not be so ideal. Mascarpone cheese has higher fat content and may make your cake very rich and more heavy. Cream cheese has sharper taste and you may need to add some lemon juice if you use Mascarpone Cheese. Mascarpone maybe better substitute for unbaked cheese cake.
Cheers :)
If i would like to try with yougurt, at which step should i add i the yogurt?
ReplyDelete-cc-
Hi, thanks for asking. You can add in immediately after adding whipping cream.
DeleteCheers :)
Hi. How do I achieve a more gooey and creamy texture in the middle of the cake ?
ReplyDeleteHi, maybe cut down on baking time and don't chill your cake?
DeleteThanks for sharing your recipe. Btw, can i add sour cream instead of yoghurt?
ReplyDeleteHi, thanks for reading this recipe. I never tried. But, I think it should work the same too.
DeleteCheers :)
Sangat sedap...sangat flurffy....x sempat sejuk suda potong...ai guna natural yogurt dan sesikit lemon
ReplyDeleteHi, Terima Kashih banyak banyak for trying this recipe.
DeleteGlad to hear that you like it.
Cheers :)
People with a question about the sour cream instead of heavy cream- it works well!
ReplyDeleteThanks for helping to answer :)
DeleteCan I replace lemon juice with apple cider vinegar?
ReplyDeleteHi, thanks for reading. You can omit lemon. I added to get lemon flavour and taste. The original basque burnt cheesecake recipe does not use lemon juice.
DeleteCheers :)
Can I skip vanilla extract?
ReplyDeleteHi, thanks for reading. Yes, it's fine. Vanilla extract just added extra flavour. Cheers :)
DeleteHow many g is your large egg?
ReplyDeleteHi, About 60g - 63g with shell.
DeleteCheers :)
Hi is these ingredients for 1 kg cake
ReplyDeleteHi, thank you for your interest in this recipe. The recipe for 7" round cake pan yield around 1kg + - of cake. I did not weight the cake it is estimated only and not a accurate weight.
DeleteI am sorry I can't give you the exact answer.
Cheers