Basque Burnt Cheesecake is the cheesecake invented in San Sebastian, Spain. Slightly burnt on the top, creamy on the inside. The best thing about this delicious cheesecake is – no crust, no water bath. Just a pure creamy mascarpone cheese baked in the cake tin. And it looks amazing too!
INGREDIENTS:
- 320 g mascarpone cheese room temperature
- 80 g regular white sugar
- 30 g vanilla sugar
- ¼ tsp salt
- 1 ½ tsp vanilla extract
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1 ½ tbsp cake flour
- 180 ml heavy whipping cream
I really wanted to try something different. I’ve heard a lot about the Basque Burnt Cheesecake. I’ve never tried it before but saw so many great video recipes on TikTok and Youtube that I just had to try it!
What I like about this cheesecake the most is its look. Very unique, brownish, but very creamy as well. You cannot taste the burnt top at all. The vanilla flavor is just a chef’s kiss. I think this cheesecake would make a perfect date dessert or just a good slice of cake for your girlfriends when they come over for a coffee or champagne.
Would you like to try A different recipe?
THERE ARE A FEW THINGS YOU SHOULD THINK ABOUT BEFORE MAKING THIS CHEESECAKE
I adore this simple recipe. The Lotus Fluffy Cheesecake was A LOT and people on TikTok LOVED IT. Here is a video recipe if you would like to see it. I think the Basque Burnt Cheesecake has the same amount of potential. It’s an absolutely stunning cake. But there are a few things you should know.
EASY AF – and this is not a joke. You just mix all ingredients in one bowl and pour the batter into the cake tin. It’s not a brainer.
ROOM TEMPERATURE ALWAYS – what can go wrong in this recipe can be caused by using cold ingredients like mascarpone and eggs right from the fridge. We want the cake to be creamy and fluffy, so let the products chill on the kitchen corner for a few hours or just heat up in the microwave!
NO LUMPS, SLOWLY MIXING – I guess this is a key. Slow speed, slowly mixing. Make sure you scrape the bowl down so everything is properly combined.
DO NOT TAKE THE CAKE OUT OF THE CAKE TIN – never, never take the cake out if it hasn’t chilled in the fridge for at least 5-6 hours. The middle of the cake will drop down after a few hours because it’s underbaked. Otherwise, the cake would leak.
JIGGLY AND BROWN CAKE – just two keywords when it comes to this burnt cheesecake. How do you know when the cake is done? The top should be brown and the middle of the cake should be jiggly. Let the cake rest. The middle of the cake will eventually drop so no worries.
If you decide to make this Basque Burnt Cheesecake at home, send me a message on Instagram or TikTok. I love, love, love reading your messages and looking at the meals you’ve tried ❤️
Would you like to try my Summer Salad With Pink Greengages? here is a video recipe on tiktok
Basque Burnt Cheesecake
Ingredients
- 320 g mascarpone cheese room temperature
- 80 g regular white sugar
- 30 g vanilla sugar
- ¼ tsp salt
- 1 ½ tsp vanilla extract
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1 ½ tbsp cake flour
- 180 ml heavy whipping cream
Instructions
- Preheat the oven to 200°C. Grease the cake tin with a diameter of 15 cm. Attach the baking paper to the bottom and sides of the cake tin. If there is any place where the batter could touch the cake tin, use extra baking paper.
- Start by creaming the room temperature mascarpone cheese with sugars and salt on low speed. Take your time and make sure there are no lumps.
- When the batter is creamy, add eggs, an egg yolk, and vanilla extract. Repeat the process of slowly mixing. Don't forget to scrape the bowl!
- Add flour and mix well. Now you can add a little speed to it but still make sure there are no flour lumps. I recommend using a sifter.
- In the end, pour the heavy whipping cream in and mix well. Pour the batter into the cake tin and bake for 30-35 minutes. The top should be slightly burnt, it should have this nice brown color. The middle should be very jiggly. I turned the heat off, left the door on the oven open, and let the cheesecake chill in there for extra 10 minutes. Or you can just take the cheesecake out of the oven.
- Let the cheesecake chill completely and once it's cold, put it in the fridge overnight or for at least 6 hours. The middle should drop down once the cheesecake sets.
ago in San Sebastian, Spain
[…] can also try my other favorite desserts: Basque Burnt Cake, my simple Chocolate Cake I love calling Venom Cake haha, and TikTok famous Lotus Fluffy […]