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.

Why did my cheesecake crack in the center? Cracking is caused by a difference in moisture between one part of the cake and the other. It is normal for burnt cheesecake to crack around the edges where the batter has formed a crust. If your cheesecake cracked in the center, it means it was overcooked.

Also, regular cheesecake is typically baked in a water bath at a lower temperature to prevent cracking and ensure even cooking. Basque cheesecake, however, is baked at a higher temperature, usually around 425-450°F, which causes the top to caramelize and develop a burnt appearance.

Why does my Basque Cheesecake taste eggy? The cheesecake will become eggy and dense if baked too long or too many eggs are used. To preserve the right taste and texture, be sure to check the cheesecake after 40 minutes.

It will taste the same, there will just be some chunks of cream cheese in it. It helps to have the cream cheese at room temperature but if you forgot to take it out I would then beat it with a mixer until it was smooth. Why is my cheesecake not creamy? Mostly you haven't baked it in a water bath.

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.

This burnt basque cheesecake originates in Basque Country (hence the name). It's a crustless cheesecake that's starting to become a trend in the US. It's main difference from a New York Style Cheesecake is that it is crustless, and has a golden, beautiful caramelized exterior.

If it is grainy/curdled and releases a lot of liquid after it's been chilled, then the oven was either too hot, the cheesecake was over-baked or both. If it's perfectly set and custardy after being chilled but it's seeping liquid – this is normal but it shouldn't be a lot.

SHELF LIFE: 1-2weeks (chilled)

Chicago Cheesecake is known for its firm outside and soft and creamy center, which comes from the extra cream cheese that is added to the batter.

What country is Basque Burnt cheesecake from? ›

Caramelised on top, jiggly in the centre, served with no garnish, tossed across the bar with nothing more than a fork — the five-ingredient cheesecake from La Viña in San Sebastián, Spain, has managed to captivate chefs and diners across the world, under the name Basque burnt cheesecake.

Adjust cooking time and temperature according to your oven. Cheesecakes can be a bit finicky, and one slight adjustment in temperature can make all the difference. Use room temperature ingredients. Allow time for your cream cheese, eggs, and sour cream to come to room temperature before using them in the batter.

Baked cheesecakes need to contain some egg as the egg thickens the cheesecake mixture as it bakes, in a similar way to a baked custard, so it is possible that you are more sensitive to the egg flavours within the cheesecake or maybe did not add quite enough flavouring (such as vanilla).

Born in a resort town in Spain, Basque cheesecake is a rich, gooey dessert that differs in texture and taste from New York cheesecake.

If it is grainy/curdled and releases a lot of liquid after it's been chilled, then the oven was either too hot, the cheesecake was over-baked or both. If it's perfectly set and custardy after being chilled but it's seeping liquid – this is normal but it shouldn't be a lot.

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.

It will cheesecake will retain heat for some time after you switch off the oven, allowing the eggs and cream to finish cooking to a perfect velvety-smooth texture. If you wait for it to be fully set before switching the oven off, the remaining heat will overcook your eggs, giving the cheesecake a grainy texture.