EASY! Basque Burnt Cheesecake (In a Blender)

Easy Basque Burnt Cheesecake (Basque Cheesecake) Recipe! With a ‘nearly burnt’ top and a rich creamy center, this no-crust baked cheesecake is known as Basque Burnt Cheesecake from the Basque region of Spain. It’s one of the easiest cheesecakes you will ever make!

It’s intentionally burnt to give a slightly bitter outer layer and a sweet creamy inside making it a unique cheesecake. And it has already become a popular cheesecake around the world and here in Japan too.

What is Basque Burnt Cheesecake?

Interestingly, Basque Burnt Cheesecake has a very short history. It originates from La Viña, a cafe in the resort town of San Sebastian in the Basque region of Spain. It was created in 1990 by chef Santiago Rivera as he was experimenting with a new type of cake.

It’s an intentionally burnt cheesecake. The cheesecake is baked at a high temperature to get that almost burnt exterior and soft creamy interior. The slight bitterness of the caramelized outer layer combined with the sweet creamy interior makes this cheesecake very unique in balancing each other out.

Basque Burnt Cheesecake! One of the Easiest Cheesecakes You’ll Ever Make

Making Basque Burnt Cheesecake is really simple than you might think. Trust me, you can make it with a handful of ingredients with almost no effort.

To make this basque burnt cheesecake, you need only five ingredients.

You just mix up the ingredients, pour the batter into the prepared pan, and then bake at high temperature. There is no water bath, and no temperature changes, you just let your cheesecake bake until the top is nearly burnt. Simple and easy!

Why Making the Batter in Blender Works

If you have a powerful blender, the easiest and fastest way to make this cheesecake batter without lumps is by using your blender.

You simply add all your ingredients to a blender, whizz them up for a few seconds to one minute, and then your cheesecake batter is ready.

However, the blender is much more powerful than a hand mixer. So don’t blend for too long. Be careful and keep an eye on the consistency of the mix.

Make sure you scrape down the edges with your spatula to give it a helping hand to get the best result when needed.

If there are any air bubbles, just let the mixture sit for about 10 minutes before you pour it into the cake pan.

Don’t worry if you don’t have a blender, you can also make the batter in a mixing bowl with a hand mixer or balloon whisk. Please refer to the recipe No-Crust Baked Cheesecake (The Best & Easiest Recipe Ever)

Ingredients for the Basque Burnt Cheesecake

You need only 5 ingredients to make this cheesecake: Cream cheese, heavy cream, sugar, eggs, and flour. You can add vanilla extract/essence or/and a pinch of salt for extra flavor.

Cream cheese: Use full-fat soft white cheese like Philadelphia. Softening cream cheese is important for achieving a smooth and creamy texture with no lumps. Make sure to soften the cream cheese to room temperature before beginning the process. Just take your cream cheese out of the fridge ahead of time!

Heavy cream: Heavy cream adds fat making the cheesecake more rich and creamy. Use a cream that includes more than 36% butterfat.

Sugar: I used white granulated sugar. You can adjust the sweetness by changing the amount of sugar you use.

Eggs: Use eggs at room temperature. Just take the eggs out of the fridge ahead of time!

Plain flour: A small amount of flour is used.

Salt: Adding a pinch of salt improves the flavor.

Preparing the Pan

I’m using an 18 cm cake pan with a removable bottom. You can also use a springform pan. Using a small size deeper pan makes it easier to burn the top of the cake without overcooking the center of the cake. And using a pan with removable bottom makes it much easier to remove the cake from the pan.

Grease and line the pan with two layers of parchment paper. About 2 cm of parchment paper should be extended above the edge of the pan as this cheesecake puffs up as it bakes.

Tips for Making
the Perfect Basque Burnt Cheesecake

Well, this is a very easy-to-make cheesecake. However, you need to make it with a nearly burnt but with fluffy exterior and a soft creamy center without drying the inside.

You can make the batter in a blender in less than 10 minutes. So make sure to heat your oven before you start making the batter for about 20 minutes.

Bring ingredients to room temperature. Room-temperature ingredients will make everything easier to mix.

Make sure not to over-bake or under-bake your cheesecake. If you over-bake it, the cheesecake will lose its creamy texture in the center. If you under-bake it, it will become just like a creamy custard and you will not get the nice burnt outer layer.

Make sure to watch it through the baking process and adjust the time and temperature as needed.

If the top of the cheesecake starts to turn black (not brown) too early, that means your oven is too hot, so make sure to turn the heat down. If the top isn’t browning, make sure to turn the heat up.

However, make sure not to open the oven while the cake is baking for the first 20 minutes.

Don’t allow the cake to set fully. You can check the doneness of the cake by shaking it gently. The edges should be set and the middle should be slightly loose and jiggly.

After removing the cheesecake from the oven, let it rest on a wire rack.

If you refrigerate it, put it in the fridge uncovered. Don’t cover it with plastic wrap as the steam may affect the look and texture of the cheesecake.

Serving Suggestions

You can serve this cheesecake on its own or with some fruit compote, jam, or sauce.

Busque Cheesecake is commonly served at room temperature. Let it cool on a wire rack and then cut and serve. If you serve it while it is still slightly hot, you can enjoy that super creamy texture of the center.

However, you can also let your cheesecake chill in the fridge for a few hours or overnight before serving if you like a cold dessert.

MORE CHEESECAKE RECIPES

I am a big fan of cheesecake and I have tried pretty much many cheesecake recipes. I have shared several cheesecake recipes on this blog and many more to come…

Basque Burnt Cheesecake
(Step-by-Step Recipe)

Prep Time: 10 minutes
Cook Time: 60 minutes
Total Time: 1 hour 10 minutes
Yield: 18 cm cheesecake

EQUIPMENT

High-speed blender
22 cm cake pan

Ingredients

250 g cream cheese, at RT
100 g sugar
2 eggs, at RT
200 ml heavy cream, at RT
15 g plain flour
1/4 teaspoon salt

Preheat the oven to 230C. Prepare the ingredients.

Grease and line an 18 cm cake pan (with a removable bottom or springform pan) with two layers of parchment paper. About 2 cm of parchment paper should be extended above the edge of the pan.

Use a high-speed good quality blender for the best results.

Put the cream cheese, heavy cream, egg yolks, flour, and salt in a blender.

Blend until smooth and fully incorporated. Scrape the sides of the blender if needed.

Pour the batter into the prepared pan and place it in the oven quickly to avoid losing the heat in the oven. Bake for about 20 to 25 minutes, or until the top of the cheesecake is nearly burned and the center is slightly jiggled. Make sure to rotate the pan once or twice.

The cheesecake should rise and nearly burn on the top like caramelized not too dark brown.

You can serve it warm if you like or after letting it to cool at room temperature. You can also chill it in the refrigerator uncovered overnight before serving.

You can serve this cheesecake on its own.

Or you can also serve it with some fruit compote, jam, or sauce.

Basque Burnt Cheesecake Recipe

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