A couple years ago I had Basque Burnt Cheesecake for the first time at this little Spanish restaurant in Portland. My first thought was, why have I never heard of this? My second thought was, how can I recreate this? Deep brown and almost caramelized on the outside, fluffy and creamy on the inside, no crust, this was some kind of cheesecake magic. It has begun to grow in popularity lately, popping up in food magazines, blogs, and restaurants. And while it isn’t pretty and looks like, well, burnt cheesecake, your taste buds will thank you for trying it out.
This cake comes together incredibly quickly. The stainless steel bowl and roller/scraper do an excellent job of whipping up the cream cheese to a silky, lump free consistency.
I played around with different flavor combos when testing this out and loved orange zest and vanilla best. However, the zest needs to be added at the very end, after you have removed the scraper. The reason for this is that when I left the scraper in, a lot of the zest was getting caught up on the back of the scraper and not blended into the batter. And since the batter is very loose, mixing the zest in without the scraper works just fine.
I tested this out using DoughEZ’s 9″ Silicone Glass Bottom Round Spring Form Pan , which DoughEZ was kind enough to supply. You can certainly just use a regular springform pan, and instructions are given in the recipe for how to prep a regular pan. But I loved this one! No parchment paper necessary and the silicone sides comes off very easily. Also, the glass bottom is nice enough to serve the cake on, so no trying to transfer a cheesecake or be stuck with an ugly metal pan bottom. It is also dishwasher safe, which is always a good thing! Since the sides are silicone, it is necessary to place the pan on top of a baking sheet to bake. Never place directly on the oven rack.
The cheesecake gets baked at a high temperature for almost an hour. In my oven, it was exactly 50 minutes. Any more and the top started to burn too much. Not tasty! You only want the very edges almost beginning to blacken, and the rest of the outside a deep golden brown. The middle should still jiggle around a bit. When cool, the interior will go from a very set right near the crust, fluffy the rest of the way until the center, which is creamy and barely set. It is divine, or at least I think so.
Although crust-less, the batter does have a small amount of flour in it to help the cake set. I’ve included a whole grain and gluten-free version below the original recipe. I tried whole wheat flour, and I didn’t really like the taste in the cheesecake. And I tried my regular gluten-free flour blend, and didn’t like the texture in the cheesecake. Finally landed on oat flour, which is both whole grain and gluten-free. Sugar substitution amounts for honey granules are also given.
Let us know if you have any questions or comments. Hope you enjoy this unique take on a cheesecake. Happy baking!
Basque Burnt Cheesecake
Prep Time: 10 minutes
Cook Time: 50 minutes
342 g. (1 1/2 cups) sugar
904 g. (2 lbs.) cream cheese, room temperature
5 large eggs, room temperature
15 g. (1 Tbsp.) vanilla bean paste, or vanilla extract
3 g. (3/4 tsp.) kosher salt
30 g. (1/4 cup) all purpose flour
230 g. (1 cup) heavy cream
zest of 1 medium orange
Preheat oven to 400° F. Set DoughEZ Silicone Springform Pan on a rimmed baking sheet. Alternately, grease a regular 9 or 10 inch springform pan and line with two overlapping pieces of parchment paper, making sure parchment comes 2 inches above pan all the way around. Place pan rimmed baking sheet in order to transfer easily in and out of the oven.
Set up Ankarsrum mixer with the stainless steel bowl and roller/scraper. Add the sugar and cream cheese, and begin on low speed, gradually increasing to high speed (6 o’clock) after about 30 seconds. Set timer for 5 minutes and let whip on high speed, occasionally pulling arm towards the center to help thoroughly incorporate ingredients.
Turn speed down to low (1 o’clock) and add the eggs one at a time. Once all eggs are added, turn speed back up to high (6 o’clock) and let beat 1 minute.
Add in the rest of the ingredients, except for the zest. Beat on medium speed (3 o’clock) until combined.
Remove scraper and add zest and mix until blended in. Removing the scraper prevents the zest from collecting on the scraper instead of distributing in the batter.
Pour batter into prepared pan and bake for 50 minutes, until middle only slightly jiggles and top edges are beginning to almost blacken.
Let cool for 30 minutes at room temperature and then transfer to the fridge to finish cooling, at least 4 hours. Do not remove from pan until fully cooled.
Cheesecake will keep for up to 4 days, covered, in the refrigerator.
Yield: 10-12 servings
GLUTEN FREE AND WHOLE GRAIN VERSION
-Replace all purpose flour with 25 g. (1/4 cup) oat flour.
-If desired, replace sugar with 262 g. ( 1 1/2 cups) honey granules.
-Follow recipe above.
-Since the oat flour causes the cake to set more than regular flour, the center will not be as jiggly as the regular version.