Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (2024)

FAQs

Why is my Basque cheesecake not smooth? ›

One of the key factors is the perfect baking temperature and time, or rather, insufficient baking. The Basque Cheesecake should be taken out of the oven when it is not yet it is not completely set inside to ensure a smooth texture that can even be almost liquid.

It's main difference from a New York Style Cheesecake is that it is crustless, and has a golden, beautiful caramelized exterior. It also has a much lighter texture and flavor. The cheesecake is baked at a high temperature in order to get that burnt exterior and super creamy interior.

Why did my cheesecake crack in the center? Cracking is caused by a difference in moisture between one part of the cake and the other. It is normal for burnt cheesecake to crack around the edges where the batter has formed a crust. If your cheesecake cracked in the center, it means it was overcooked.

And most recipes on the internet have the same problem: they WAY overbake the cake. That's what makes it taste eggy and dense and dry instead of rich and creamy and delectable. So the secret to perfect the Basque cheesecake is to perfect the baking time.

New York style is known for its (iconic) graham cracker crust, smooth texture, and dense middle. It's picturesque even. It leans on cream cheese as the star in its flavor profile. Burnt Basque, on the other hand, appears burnt on the outside and doesn't have a crust at all.

If it is grainy/curdled and releases a lot of liquid after it's been chilled, then the oven was either too hot, the cheesecake was over-baked or both. If it's perfectly set and custardy after being chilled but it's seeping liquid – this is normal but it shouldn't be a lot.

Beginning in the 1940s, pictures of pin-up girls were also known as cheesecake in the U.S. Betty Grable's famous pin-up photo from 1943.

San Sebastian cheesecake is a traditional Spanish cheesecake, also known as Basque cheesecake and unlike the classic American cheesecakes it doesn't have a crust base. It's burnt surface hides a soft and melting centre, it's creamy and caramelised!

New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency.

SHELF LIFE: 1-2weeks (chilled) ◾BEST WHEN CHILLED◾

How do you know when a Basque cheesecake is cooked? ›

To avoid it from cracking, I like to open the oven door slightly toward the end of baking so it can gradually come to room temperature. How To Tell if Basque Cheesecake is Done – You'll know when the timer goes off. It should jiggle in the center. Don't worry, it will set.

Shelf Life: 3 days. Please keep the product inside of the box in a fridge. For more maximum freshness and taste, please enjoy it on the same day of pick up. Disclaimer: Due to their handmade nature, each final product may vary slightly in color and design.

Sprinkling the surface of the batter with sugar before baking helps achieve deep browning.

Over mixing the eggs will incorporate too much air into the batter, which will result in the cheesecake deflating and possibly cracking when it comes out of the oven.

The burnt basque cheesecake can be kept at room temperature, under a cake dome or a large bowl turned upside down, for 1 day. After that, place any leftover slices in an airtight container in the refrigerator for up to 3 days.

A cheesecake can become grainy due to overbeating the eggs, which incorporates too much air and changes the texture. If the cream cheese is not fully softened before mixing, it can result in a grainy texture. Using room temperature ingredients can help.

You can solve and fix a seized cheesecake mixture in a similar way to a split/curdled mixture – by adding the mixture to a pan on a really low heat, and stir constantly and have it on the heat as little as possible and stir until it is smooth.

It may crack if it's too dry. Many people overbake their recipes to “play it safe”. The golden rule is if it no longer trembles in the center, it will set firmly in the refrigerator. Tap the pan on the sides and if the center has firmed up like jello, remove the cake from the oven.