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.

Whats the difference between basque cheesecake and regular cheesecake. Firstly, there is zero crust, zero water bath. And it has its notably burnt exterior that is 100% planned and intentional. I like to think that its interior is more custard-like versus a fluffy cream cream cheese-type texture.

Classic New York cheesecake is smooth and dense, whereas Burnt Basque Cheesecake is baked at a very high temperature resulting in a caramelized top with a rich and custardy interior. Why does my Basque Cheesecake taste eggy? The cheesecake will become eggy and dense if baked too long or too many eggs are used.

If your batter has too many air bubbles this will cause your cake to crack. You can eliminate the number of air bubbles in your batter by: Using room temperature ingredients: The colder your ingredients are the more lumps will form in your batter as you will need to mix more to get that smooth consistency.

The fat content helps the cheesecake set and creates its signature creamy texture. If you've ever made cheesecake that was runny, it's very likely that low-fat ingredients are to blame. Full fat sour cream adds extra moisture and a tangy flavor to the cake.

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.

What Is Basque Cheesecake? Unlike classic New York cheesecake, Burnt Basque cheesecake isn't smooth or dense; instead, the dessert—baked at a high temperature—is light and scorched and caramelized on the top with a rich, gooey interior.

But with dozens of cream cheese options at the grocery store, it can be hard to know which variety works best, right? Well, I can tell you that after baking HUNDREDS of cheesecakes, the best cream cheese is brick-style cream cheese. I love Philadelphia brand, but use your favorite brand.

When it comes to New York style cheesecake, heavy cream or sour cream is added to the mixture to create a denser, smoother, and creamier cheesecake. A springform pan allows for even baking and a high temperature creates a nice, attractive golden brown crust.

If the top is not browning properly then it could also be that the baking parchment (parchment paper) lining protrudes too much above the rim of the springform pan. If it is too high then it will shield the top of the cheesecake from the heat of the oven and this will give it a paler colour.

How long can basque burnt cheesecake last in room temperature? ›

It can be served chilled or you can let it sit out for an hour or two to serve at room temperature, however I don't recommend serving any type of cheesecake warm. Basque cheesecake can also be frozen for up to 3 months. Wrap it tightly in plastic wrap before freezing to protect it from freezer burn.

Avoid Overmixing: Unlike other cakes, where beating air into the batter is key, overmixed cheesecake can rise, fall and then crack from that excess air. Keeping ingredients (cheese, eggs, liquids and flavorings) at room temperature can help.

SHELF LIFE: 1-2weeks (chilled)

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.

Holding by parchment overhang, carefully transfer cake to a cutting board or serving plate. Gently peel back parchment from sides of cheesecake, and use a sharp knife to cut into wedges. Serve chilled or allow the cheesecake to come to room temperature before serving.

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.

Gently Warm The Batter

You can either pour the mixture into a pot at a low temperature or put it in a bowl over warm water. Stir continuously until all the cream cheese lumps are melted, and the mixture is completely smooth. It is also a good method to fix cheesecake batters that are curdled or split.

By and large, the classic technique for making a smooth cheesecake has been to start with room temperature cream cheese (which could be as low as 55°F or 60°F), use an electric mixer, scrape the sides of the bowl five thousand times, and add the liquid ingredients bit by bit—all in the name of preventing lumps.