Burnt Basque Cheesecake

Happy New Year to all. We made it to 2022.

I’m putting this Burnt Basque Cheesecake at the top of my dessert list this brand new year.

Don’t be fooled by its darkened topside or the word “burnt” in its name because in this case, burnt is definitely not the same as burned.

Whenever I make a cheesecake, I like to use a bain-marie (hot water bath) because it helps the cheesecake bake evenly with nearly a crack-free surface.

To make a bain-marie, simply cover the bottom of your springform pan with foil and then, fill the pan with the cheesecake batter. Partially fill a roasting pan with water and gently place the foil-covered springform pan into the water/bath (bain-marie).

The water should not cover more than the bottom half of your foil-covered springform pan.

Pop the roaster and cheesecake in the oven and your bain-marie will go to work for you.
The water in the roaster will create a ton of steam in the oven and that moist air will envelope the cheesecake (or custard or pudding), moderate the heat and help promote a crack-free topside.

While I’ll claim the few air bubbles, I’m happy not to have any cracks.

I know some bakers use dental floss to slice cheesecake but I’ve never had much luck with that.

Instead, I just run my knife under hot water before cutting each slice.

First, make sure the cake is well chilled before cutting.

The heat from the knife melts the cheese just enough to cause the knife to cut through the cake like butter.

You can see some small amount of dragging in this slice because I used the knife twice without heating it again.

Definitely heat the knife BEFORE each slice every time. This will also allow you to cut super thin slices beautifully.

Burnt Basque Cheesecake

Don't let the dark topside scare you. Burnt is not burned. The dark surface offers a beautiful contrast to the light and creamy inside. Add a bit of decadence with a homemade caramel sauce.

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Servings: 8

Ingredients

Graham Cracker Crust

• 1-1/2 cups graham crackers
• 5 tablespoons unsalted butter
• 3/4 cup granulated sugar

Cheesecake

• 3 (8 oz) packages cream cheese, room temperature
• 3/4 cup granulated sugar
• 1 tsp. vanilla bean paste
• 3 large eggs, room temperature
• 1, 1/2 cups heavy cream
• 1/4 cup all purpose flour
• 3 tbsp. hazelnut liqueur (I love Frangelico)
• 1/2 tsp. kosher salt

Instructions

• Preheat oven to 400 degrees.
• Lightly spray or butter an 8-inch springform pan.
• Melt butter. Add graham cracker crumbs and 3/4 cup sugar and mix well. Set aside.
• Use the flat bottom of a glass to press the crumbs into the bottom of the pan.
• In a stand mixer, beat together cream cheese, 3/4 cup of sugar, vanilla paste until smooth. Add eggs, one at a time. Add the heavy cream and liqueur and mix until well combined.
• Sift the flour and salt into the batter and mix well.
• Bake for 50-55 minutes.
• Topside will be very brown. Remove from oven and allow to cool completely before releasing the springform side.
• Drizzle with caramel sauce just before serving.
• For clean slices, run cutting knife under hot water before each slice.

Now, this Burnt Basque Cheesecake is perfectly tasty as is.

The texture is light and fluffy and the graham cracker crumb crust gives it a lovely contrasting texture that almost melts in your mouth.

However if you want to add a wee bit of sweet decadence, consider a caramel or chocolate sauce.

I opted for a creamy, slightly salty caramel sauce for this one.

And let me tell you, oooh-la-la.

This caramel sauce is a worthy addition to this cake.

Salted Caramel Sauce

Sweet caramel topping for ice cream or other desserts. Easy recipe

Print Recipe Pin Recipe

Prep Time:5 minutes mins

Cook Time:20 minutes mins

Total Time:25 minutes mins

Course: Dessert

Cuisine: American

Servings: 1 pint

Ingredients

• 1 cup heavy cream
• 1-1/2 cups sugar
• 2-1/2 tablespoons unsalted butter
• 1-1/4 teaspoons sea salt
• 1/4 cup water

Instructions

• Combine the cream, butter and salt in a saucepan and heat over medium heat.
• Stir continuously until the butter has completed melted. Remove from stove top and set aside on an oven mitt or trivet. Cover pan with tea towel to keep mixture warm.
• In another saucepan, heat the sugar and water on medium-high heat.
• Stir continuously until sugar has dissolved and has the color of dark amber. Watch carefully to prevent sugar from burning. It can happen in an instant.
• Pour the cream that was set aside early into the amber colored mixture.
• Stir to dissolve all contents until thick caramel develops.
• Serve caramel hot or allow to cool.
• Store in refrigerator in an airtight container for 1 week.

How yummy does this caramel drizzle look on this cake?

I’ve made plenty of cheesecakes over the years and this Burnt Basque has become one of my favorites.

I love the dark topside, the light-colored filling and dark crust.

It’s a trio of delicious textures that also happens to photograph beautifully. And you know that’s important to me too.

Thanks for popping by.

I think you’ll love this Burnt Basque Cheesecake as much as I do and I hope you give it a try.

All the best for a fantastic new year.

Stay safe and be well in 2022. ♥