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Basque Burnt Cheesecake

Recipe by ChefSteps

A tangy, sweet, ultra‑creamy Basque cheesecake with a caramelized, burnt‑top and a barely set, molten center. The recipe uses a two‑temperature bake to achieve the signature dark crust and silky interior.

IntermediateSpanish (Basque)Serves 8

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Source Video
11h 45m
Prep
1h 12m
Cook
1h 33m
Cleanup
14h 30m
Total

Cost Breakdown

$21.54
Total cost
$2.69
Per serving

Critical Success Points

  • Tempering the cream cheese without overheating
  • Blending the batter while keeping the immersion blender fully submerged to minimize air incorporation
  • Chilling the batter for at least 2 hours before baking
  • High‑temperature bake to achieve the burnt top
  • Dropping to low temperature and monitoring internal temperature
  • Cooling at room temperature before refrigeration

Safety Warnings

  • Use oven mitts when handling hot pans and foil.
  • Hot steam will escape when removing the parchment; keep face away.
  • Microwave cream cheese in short bursts to avoid overheating and splattering.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of Basque Burnt Cheesecake in Spanish (Basque) cuisine?

A

Basque Burnt Cheesecake, known locally as "tarta de queso quemada," originated in San Sebastián in the 1990s and quickly became a symbol of modern Basque innovation. It reflects the region's love for bold flavors and simple, high‑quality ingredients, embodying a departure from traditional flan‑style desserts. Today it is celebrated as a culinary icon that showcases the Basque commitment to craftsmanship.

cultural
Q

What are the traditional regional variations of Basque Burnt Cheesecake in the Basque region of Spain?

A

While the classic Basque Burnt Cheesecake uses cream cheese, heavy cream, and a caramelized top, some coastal towns add a splash of local Txakoli wine for subtle acidity. In inland villages, a hint of cinnamon or orange zest is sometimes incorporated, reflecting local spice preferences. These variations maintain the signature burnt crust while offering regional flavor twists.

cultural
Q

How is Basque Burnt Cheesecake authentically served in the Basque Country of Spain?

A

In the Basque Country, Basque Burnt Cheesecake is traditionally served at room temperature on a simple ceramic plate, allowing the creamy interior to stay soft. It is often accompanied by a dollop of lightly sweetened whipped cream or a drizzle of local honey. The focus is on the cake’s caramelized top and molten center rather than elaborate garnishes.

cultural
Q

On what occasions or celebrations is Basque Burnt Cheesecake traditionally associated in Spanish (Basque) culture?

A

Basque Burnt Cheesecake is a popular dessert for family gatherings, festivals like San Sebastián Day, and special occasions such as weddings and birthdays. Its dramatic burnt top makes it a conversation piece at celebratory meals. It is also frequently offered in Basque pintxos bars as a sweet finale to a tasting menu.

cultural
Q

How does Basque Burnt Cheesecake fit into the broader Spanish (Basque) cuisine tradition?

A

The cake exemplifies the Basque culinary principle of letting high‑quality ingredients shine with minimal intervention. It complements the region’s savory pintxos and seafood dishes by providing a rich, yet simple, sweet contrast. Its technique of high‑heat caramelization echoes the charred flavors prized in Basque grilled meats and vegetables.

cultural
Q

What are the authentic traditional ingredients for Basque Burnt Cheesecake versus acceptable substitutes?

A

Authentic Basque Burnt Cheesecake relies on full‑fat cream cheese, heavy cream, granulated sugar, large eggs, and pure vanilla extract. Acceptable substitutes include using a mixture of mascarpone and cream cheese for a slightly richer texture, or swapping half the heavy cream for whole milk if a lighter version is desired. However, the burnt crust and creamy center depend on the high fat content of the original ingredients.

cultural
Q

What other Spanish (Basque) dishes pair well with Basque Burnt Cheesecake?

A

A crisp glass of Txakoli or a sweet Pedro Ximénez sherry pairs beautifully with the caramelized top of Basque Burnt Cheesecake. For a non‑alcoholic option, a spoonful of local quince jam (membrillo) offers a complementary tartness. Serving the cake after a plate of grilled sardines or chistorra provides a balanced progression from savory to sweet.

cultural
Q

What makes Basque Burnt Cheesecake special or unique in Spanish (Basque) cuisine?

A

Its signature burnt, almost black crust achieved by a high‑heat bake creates a striking visual contrast with the silky, under‑cooked interior. This technique is unique among Spanish desserts, which traditionally favor smooth, fully set custards. The result is a dessert that is both caramelized and molten, embodying the Basque love for bold textures.

cultural
Q

How has Basque Burnt Cheesecake evolved over time in the Basque region of Spain?

A

Initially a bakery specialty, Basque Burnt Cheesecake gained global fame after being featured in culinary magazines and on television in the early 2000s. Chefs began experimenting with flavor infusions such as espresso, citrus zest, and even cheese blends, while still preserving the burnt top. The rise of social media has turned it into a viral dessert, prompting home cooks worldwide to adopt the recipe.

cultural
Q

What are common misconceptions about Basque Burnt Cheesecake?

A

A frequent misconception is that the cake must be fully baked through; in reality, the interior remains slightly under‑set to achieve its molten texture. Some also believe the burnt flavor comes from added caramel, but it is produced naturally by the high‑heat baking method. Lastly, many think the dessert is overly sweet, yet the slight tang from cream cheese balances the flavor.

cultural
Q

What are the most common mistakes to avoid when making Basque Burnt Cheesecake from the ChefSteps YouTube video?

A

Avoid over‑mixing the batter, which can incorporate too much air and prevent the characteristic dense texture. Do not open the oven door during the high‑heat phase, as this can lower the temperature and stop the crust from caramelizing. Finally, be sure to use a water‑bath pan to protect the sides from cracking.

technical
Q

Why does the ChefSteps Basque Burnt Cheesecake recipe use a two‑temperature bake instead of a single temperature?

A

The two‑temperature bake—starting at a very high 425°F (220°C) then dropping to 300°F (150°C)—creates the dramatic burnt crust while allowing the interior to stay creamy and under‑set. The initial blast of heat caramelizes the sugars on the surface, and the lower temperature finishes cooking the custard gently. This method is essential for achieving the signature texture that defines Basque Burnt Cheesecake.

technical
Q

How do I know when the Basque Burnt Cheesecake is done cooking and what texture and appearance should I look for?

A

The cheesecake is done when the top is deeply browned, almost black, and the edges are set while the center still jiggles slightly when the pan is gently shaken. The interior should appear custard‑like and barely set, offering a molten, creamy mouthfeel. A quick tap on the center should produce a soft wobble, indicating perfect doneness.

technical
Q

What does the YouTube channel ChefSteps specialize in, and how does its cooking philosophy influence the Basque Burnt Cheesecake recipe?

A

ChefSteps specializes in modern, science‑based cooking techniques and detailed visual explanations that empower home cooks. Their philosophy emphasizes precision, experimentation, and the use of equipment like sous‑vide and high‑heat ovens, which is evident in the two‑temperature bake for Basque Burnt Cheesecake. This approach ensures consistent results and highlights the dish’s unique caramelized crust.

channel

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