American🍰 Sweets & drinks

Burnt Basque Cheesecake

Name: Burnt Basque Cheesecake
Total time: 5 h
Cuisine: American
Ingredients: 800 g Cream cheese; 225 g Goat cheese; 350 g Granulated sugar; 5 Large eggs; 5 g Coarse kosher salt; 500 g Heavy cream; 50 g All-purpose flour; ~1-2 tbsp Pan spray

⏱ 300 min

Burnt Basque cheesecake is one of the easiest and most delicious types of cheesecakes to make. Baked at high temperature to achieve a dark caramelized exterior while maintaining a silky, multitextured interior that combines the richness of cream cheese with the subtle tang of goat cheese.

Adapted from a video by Brian Lagerstrom

Burnt Basque Cheesecake- Easier and Better Than New York Style

Watch on YouTube

Ingredients

Cream cheeseroom temperature800 g
Goat cheeseroom temperature; substitute with extra cream cheese if unavailable225 g
Granulated sugar350 g
Large eggsroom temperature5
Coarse kosher salt5 g
Heavy creamroom temperature500 g
All-purpose flouror substitute with gluten-free flour50 g
Pan sprayfor greasing pan and parchment~1-2 tbspest.

Steps

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1
Bring all ingredients to room temperature. Preheat the oven to 475°F (245°C).
2
Prepare a 9-inch springform pan with parchment paper: cut a round piece for the bottom and a strip about 30 inches long and 6-8 inches tall to line the sides. Spray the pan with pan spray to ensure the parchment adheres, then spray the parchment again.
3
Add cream cheese, goat cheese, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Mix on low speed for 3-4 minutes until the sugar and cheese are thoroughly combined, scraping the sides once halfway through.
4
With the mixer on low speed, add eggs one at a time, allowing each to fully incorporate before adding the next. Resist the urge to increase speed, as excessive air incorporation will cause the cake to puff too much in the oven.
5
Scrape down the sides of the bowl, then add the salt and mix to combine.
6
With the mixer on low speed, slowly stream in the heavy cream, mixing until fully incorporated.
7
Sift the flour into the batter and mix on low speed for 2-3 minutes until evenly hydrated. Scrape down the sides one final time to ensure everything is combined. The final batter should be smooth, creamy, and slightly thick.
8
Place the prepared springform pan on a sheet tray and pour the cheesecake batter into it.
9
Bake in the preheated 475°F (245°C) oven for 40 minutes total. Halfway through baking (around 20 minutes), rotate the pan 180 degrees for even cooking.
10
When done, the cheesecake should have a nice dark caramelized exterior with some truly burnt spots. Gently jiggle the pan—it should jiggle but not appear wet in the center.
11
Allow the cheesecake to cool for 2-4 hours before removing the springform edges.
12
(Alternative method) If using a 9x13-inch metal brownie pan, bake at 425°F (220°C) for 35 minutes, then broil for 3-5 minutes to finish burning the top.

Burnt Basque Cheesecake

Ingredients

Steps

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