By Ujjainee Roy
November 6, 2024
Basque cheesecake, with its burnt top and irresistibly creamy interior, has become a beloved dessert worldwide for its unique look and rich flavor. Unlike traditional cheesecakes, Basque cheesecake is baked at a high temperature, creating a caramelized crust that beautifully contrasts with the soft, custard-like center. Though it looks elaborate, this cheesecake is surprisingly simple to make at home. Just try these hacks!
For a smooth, lump-free batter, make sure your cream cheese, eggs, and cream are at room temperature. Cold ingredients can cause lumps in the batter, so leaving them out for at least 30 minutes before mixing is essential for a creamy consistency.
Basque cheesecake has a high baking temperature, which can cause sticking. Line your springform pan with enough parchment paper to come up the sides, leaving a bit of excess. This helps create the rustic, wavy edges and prevents any batter from leaking.
One of the defining features of Basque cheesecake is its burnt top, achieved by baking at 220°C (425°F). This caramelizes the top, giving it a smoky, slightly bitter edge that contrasts with the creamy interior. For the best results, avoid opening the oven until the last few minutes.
Once your cheesecake is baked, resist the urge to slice it right away. Basque cheesecake needs time to set, ideally around 4-5 hours in the fridge. This resting time allows the flavors to develop and the texture to reach that perfect creaminess.
A slight jiggle in the center of the cheesecake when you take it out of the oven is a good sign! This means the center will be creamy and smooth once it sets. Let it cool at room temperature before transferring it to the fridge for the best results.