How to make Basque Burnt Cheesecake | Burnt Cheesecake recipe

Burnt Cheesecake: A Delicious Mistake

Have you ever made a mistake in the kitchen that turned out to be a delicious surprise? That's exactly what happened with the burnt cheesecake. This dessert has become a popular trend in recent years, and for good reason. Its crispy, caramelized exterior and creamy, soft interior make for a perfect combination of textures and flavors. In this blog post, we'll explore the history of burnt cheesecake, how to make it, and some variations to try.

History of Burnt Cheesecake 

The burnt cheesecake originated in the Basque Country, a region in northern Spain. It was created by accident in the 1990s when a pastry chef overcooked a traditional cheesecake. Instead of throwing it away, he served it to his customers, who loved the burnt, caramelized flavor. The dessert became so popular that it spread to other parts of Spain and eventually to other countries.

How to Make Burnt Cheesecake

Making burnt cheesecake is surprisingly easy. Here's a simple recipe to try :-

Burnt cheesecake|credit: pexel

Ingredients

Cream cheese 420gm

Heavy cream 200gm

3 eggs

2egg yolk

Sugar 105g

Lemon juice 10g

Tin size : 21cm*9cm*6cm

(All ingredients should be kept at room temperature)

Bake at 410°F for 20~25 min

Instructions :-

1. Line a tin with baking paper. Preheat the oven at 450°F.

2. Press down the cream cheese with a spatula and make it soft.

3. Add sugar and combine together until the sugar granules disappear.

4. Crack eggs and egg yolk in another bowl and mix well. Slowly and gradually add the beaten eggs 3 separate times. Do not add the egg until its batter is smooth or without lumps.

5. Add lemon juice and mix it until it's all combined. Its texture should be like mayonnaise.

6. Add heavy cream mix until it's all combined.

7. Pour the batter in the prepared pan in one go(avoid stop-go)

8. Tap the pan on the countertop a few times

9. Bake at 430° F for 20-25 minutes. (Bake at 450°F if you want a dark burnt surface).

10. Let the cheese cake cool in the pan and wire 

rack until it reaches the room temperature. Then put it in the refrigerator for 12 hours.

11. Remove the cheesecake from the cake pan and carefully peel back the parchment paper. Cover the side of the pan with a warm wet towel to make it easier to remove the cake. You can easily cut the cake using a heated knife.

Variation to try :-

Once you've mastered the basic recipe, you can try different variations to customize your burnt cheesecake. Here are a few ideas:

- Chocolate: Add cocoa powder or melted chocolate to the batter for a rich, chocolatey flavor.

- Matcha: Mix in matcha powder for a unique, earthy taste.

- Fruit: Top the cheesecake with fresh fruit or a fruit compote for a refreshing twist.

- Savory: Skip the sugar and vanilla extract and add herbs, spices, or cheese for a savory version.