Basque Burnt Cheesecake
About this recipe
Basque Burnt Cheesecake is a unique dessert known for its rich, creamy interior and beautifully caramelized exterior. This recipe from Jaja Bakes captures the essence of this indulgent treat, making it accessible for home bakers.
The key to this cheesecake's appeal lies in its simplicity and the balance of flavors, achieved through a few straightforward steps.
Ingredient notes
- 380g cream cheese should be softened for easy mixing.
- You can use either vanilla paste or extract, depending on what you have on hand.
Tips from Jaja Bakes's video
- Make sure to mix the cream cheese until it's completely smooth to avoid lumps in your batter.
- Sifting the cornstarch helps to incorporate it evenly into the mixture.
- If your batter is lumpy, straining it before pouring into the pan can help achieve a smoother texture.
- Don't worry if the cheesecake is jiggly when you take it out of the oven; it will continue to set as it cools.
No life story here — the video and the recipe are the whole point. All credit to Jaja Bakes: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Line the pan with a layer of parchment paper.
- 2
Use a spatula to mix the cream cheese until it becomes spreadable with no lumps.
- 3
Add castor sugar, salt, and vanilla paste. Whisk until combined and smooth.
- 4
Add eggs one at a time, whisking until well incorporated and smooth with each addition.
- 5
Sift in the cornstarch and whisk just until well combined.
- 6
Add heavy whipping cream and whisk until well incorporated.
- 7
Pour the batter into the prepared pan. If your batter is lumpy, you can strain the batter.
- 8
Tap the pan a few times on the countertops to remove the air bubbles.
- 9
Bake for 25 minutes at 425F/220℃. The cheesecake will still be jiggly in the center and will continue to cook with the residual heat.
- 10
Cool completely at room temperature and refrigerate uncovered for at least 4 hours.
- 11
Remove the cheesecake from the cake pan and carefully peel back the parchment paper.
- 12
For a gooey interior, let the cheesecake stand at room temperature for at least 30 minutes before serving. Serve chilled if you prefer a firmer cheesecake.
Credit where it's due: this recipe was transcribed from Jaja Bakes's original video on YouTube. Follow them there — it's their dish.
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