Burnt Basque Cheesecake is a unique and delicious dessert that originated in the Basque region of Spain. Unlike traditional cheesecakes, this dessert has a burnt and caramelized exterior while maintaining a creamy and custard-like center. Here’s a description of Burnt Basque Cheesecake:
Ingredients: The main ingredients for Burnt Basque Cheesecake include cream cheese, sugar, eggs, heavy cream, flour (optional), and vanilla extract. Some variations may also include lemon zest or other flavorings.
Preparation: The cream cheese is softened at room temperature and then combined with sugar in a mixing bowl. The mixture is beaten until smooth and creamy. Eggs are added one at a time, beating well after each addition. Heavy cream and vanilla extract are added to the mixture and mixed until well combined. Optional flour can be added to give the cheesecake a slightly firmer texture.
Baking: The batter is poured into a round cake pan lined with parchment paper. The pan is usually left ungreased to allow the cheesecake to cling to the sides and create the signature burnt appearance. The cheesecake is then baked at a high temperature, typically around 450°F (230°C), for a relatively short time, usually around 30-40 minutes. The high heat causes the top of the cheesecake to brown and caramelize while the inside remains creamy and soft.
Cooling and serving: Once baked, the cheesecake is removed from the oven and allowed to cool at room temperature. It is then chilled in the refrigerator for several hours or overnight to set and firm up. Before serving, the cheesecake is typically dusted with powdered sugar or served with a dollop of whipped cream or fresh fruit.
Burnt Basque Cheesecake is known for its rustic and imperfect appearance, with a cracked and caramelized top that adds to its charm. The texture is creamy and velvety, with a slightly tangy and rich flavor from the cream cheese. It’s a delightful dessert for cheesecake lovers looking for something unique and indulgent.
