Burnt Basque Cheesecake Recipe

Course: Dessert

Cuisine: Spanish

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings: people

Calories: 590kcal

Author: Becky Hardin

It’s time to step up your cheesecake game with this Burnt Basque Cheesecake recipe. The cake originates from Spain but cheesecake lovers all over the world will enjoy it!

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Equipment

Ingredients

32 ounces cream cheese 908 grams, room temperature (4 bricks)
1⅓ cups granulated sugar 267 grams
8 ounces mascarpone cheese 227 grams, room temperature (see note)
3 large eggs 150 grams, room temperature
3 egg yolks 42 grams, room temperature
1⅓ cups heavy cream 303 grams, room temperature
½ cup sour cream 114 grams, room temperature (see note)
2 teaspoons pure vanilla extract 8 grams
1 teaspoon lemon juice 5 grams (see note)
3½ tablespoons cornstarch 26 grams
2 tablespoons all-purpose flour 15 grams

Instructions

Preheat oven to 425°F. Line a 9-inch springform pan with enough parchment to hang 2 inches over the sides of the pan. Set aside.
To make the cheesecake batter, start by placing the cream cheese, sugar, and mascarpone cheese into the bowl of a stand mixer fitted with the paddle attachment. Beat together on high speed for 2 minutes. Scrape the sides of the bowl down intermittently to ensure everything is well incorporated.
32 ounces cream cheese, 1⅓ cups granulated sugar, 8 ounces mascarpone cheese
Add the eggs and beat together for 30 seconds.
3 large eggs, 3 egg yolks
Add the heavy cream, sour cream, vanilla, and lemon juice and mix until incorporated.
1⅓ cups heavy cream, ½ cup sour cream, 2 teaspoons pure vanilla extract, 1 teaspoon lemon juice
Lastly, add the cornstarch and flour and mix just until combined.
3½ tablespoons cornstarch, 2 tablespoons all-purpose flour
Pour the cheesecake batter into the parchment-lined pan and smooth out.
Place the pan into the oven to bake for 45 minutes.
Once baked, turn the broiler on and broil for 30 seconds or until the top is dark brown but not black. Remove from the oven and place onto a cooling rack to cool completely.
Once cooled, cover and place in the fridge to chill for at least 8 hours. Once chilled, release the springform and unmold to serve.

Video

Notes

Mascarpone: 8 ounces of cream cheese may be used instead; however, it will slightly alter the texture.
Sour Cream: Plain or Greek yogurt may be used instead with a slight flavor difference as the consequence.
Lemon Juice: Lime juice may be used instead
Use room temperature ingredients for best results.
Be sure to scrape the bowl down several times while making the cheesecake batter, especially at the beginning before too many ingredients are added to the batter. Doing so ensures that no clumps of cream cheese remain at the end. If clumps do remain, simply press them against the side of the bowl with a rubber or wooden spatula to ensure they are dispersed.
Do not skip lining the pan with parchment, as the overhang keeps the cheesecake from overflowing when baking.
Be sure to chill the cheesecake for several hours before unmolding. This helps the middle to set properly and the flavors to develop. It will still be soft and jiggly prior to chilling.
Serve with homemade caramel sauce (click for recipe).

Storage: Store Basque cheesecake in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month.

Nutrition