Super Easy And Creamy Basque Burnt Cheesecake Recipe | Mrs5cookbook (2024)

FAQs

Why is my Basque Burnt cheesecake not smooth? ›

The texture of your burnt basque cheesecake is reliant on the overall bake time. Using room temperature ingredients gives you optimal control over the baking. If you use fridge cold ingredients the batter will be colder and will have to bake for longer making it harder to get the perfect texture.

Whats the difference between Basque cheesecake and regular cheesecake. Firstly, there is zero crust, zero water bath. And it has its notably burnt exterior that is 100% planned and intentional. I like to think that its interior is more custard-like versus a fluffy cream cream cheese-type texture.

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.

If your cheesecake is liquid-y/runny custard in the center, after it's been chilled then it needed a few more minutes in the oven. 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.

To achieve the perfect balance between the deeply browned top and creamy center, we chill the batter after mixing, and sprinkle the top with sugar right before the cake goes into a 400-degree oven.

Why cheesecake cracks: overbaking. Overbaking is the biggest cause of cracks. As the cake bakes, heat causes the protein molecules in the eggs to interact with one another and form a strong, supple network; this is called coagulation, which ultimately holds the cake together.

It's main difference from a New York Style Cheesecake is that it is crustless, and has a golden, beautiful caramelized exterior. It also has a much lighter texture and flavor. The cheesecake is baked at a high temperature in order to get that burnt exterior and super creamy interior.

Basque cheesecake: This is a crustless cheesecake, just like a Japanese one, but it has a burnt top layer that adds a distinctive caramel note. The cheesecake, which has the usual suspects like eggs, cream cheese, sugar, vanilla essence, is intentionally left in the oven for the top layer to scorch.

Classic Cheesecake Recipe. Look no further for a creamy and ultra smooth classic cheesecake recipe! Paired with a buttery graham cracker crust, no one can deny its simple decadence. For the best results, bake in a water bath.

Know when it's done.

Bake until the cheesecake is deeply golden brown on top and still very jiggly in the center, about 60 to 65 minutes.

How long can Basque Burnt cheesecake last in room temperature? ›

The burnt basque cheesecake can be kept at room temperature, under a cake dome or a large bowl turned upside down, for 1 day. After that, place any leftover slices in an airtight container in the refrigerator for up to 3 days.

Flavors. You can try all sorts of flavors with a regular cheesecake, but Japanese cheesecakes are typically flavored with citrus, such as lemon or yuzu. This gives them a refreshing taste that's perfect for summer. You will also find chocolate, matcha, and cheese flavors of Japanese cheesecake.

Cold ingredients are a big no-no when it comes to cheesecake. If your ingredients are cold you will have to mix them longer which will whip too much air into your batter. If the cake has too much air, it will rise too much in the oven and then the middle will sink when cooling. Nobody wants a sad, sunken cheesecake.

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.

Liquid can also come out of a cheesecake if it is overbaked as the proteins in the cream cheese mixture start to tighten too much and squeeze out the water. The cheesecake should still be quite jiggly when it comes out of the oven, even though it will have risen and formed a crust on the surface.

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.

Gently Warm The Batter

You can either pour the mixture into a pot at a low temperature or put it in a bowl over warm water. Stir continuously until all the cream cheese lumps are melted, and the mixture is completely smooth. It is also a good method to fix cheesecake batters that are curdled or split.

When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed. Don't overbake your cake. It may crack if it's too dry.

Overbaked cheesecake will crack and the texture will be dry and gritty. Egg proteins become quite firm and tightly coiled when cooked quickly at a high temperature, but can be silky-smooth and creamy when cooked gently at a low temperature.