Best Gooey Basque cheesecake

Name: Gooey Basque cheesecake
Prep time: 60 min
Cook time: 22 min
Total time: 82 min
Yield: 10
Cuisine: French
Ingredients: Cream Cheese 320g; Sugar 85g; Eggs 110g; Heavy Cream 190g; Cake Flour (or cornstarch) 10g; Vanilla Extract a few drops; Vanilla Bean is just a bit

Burnt cheesecake at its best

by Hanbit Cho May 23, 2022

written by Hanbit Cho May 23, 2022

Gooey Basque cheesecake is on the menu in Book recipe, and we are going to teach you how to make this delicious recipe from scratch!

You will love this recipe. I love Basque cheesecake – it’s also called burnt cheesecake because you burn the top due to the high temperatures. It gives a smokey caramelized aroma which is absolutely delicious.

Follow along with the 📝 recipes below👇🏾👇🏾

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Gooey Basque cheesecake

Rating: 5.0/5
( 1 voted )

Serves: 10 Prep Time: 60 Minutes Cooking Time: 22 Minutes 22 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

Cream Cheese 320g
Sugar 85g
Eggs 110g
Heavy Cream 190g
Cake Flour (or cornstarch) 10g
Vanilla Extract a few drops
Vanilla Bean is just a bit

Instructions

Prepare the pan by placing parchment paper.
Lightly beat the cream cheese.
Add sugar and mix.
Gradually add the eggs.
Pre-mix the heavy cream with cake flour and then mix this with step 4.
Pass it through a sieve then pour it into the pan.
Adjusting the oven is crucial for a good Basque cheesecake. Typically for a 15cm pan, I would bake 18~22mins at 220℃ (pre-heat oven to 220℃).

When you are adjusting your oven, keep the temp at 220℃ as you need high temperatures for a Basque cheesecake to get a burnt top. Simply play around with the time.

Notes

Quantity:

One Basque cheesecake in a 15cm diameter pan

All the ingredients need to be at room temp (approx. 20℃)

Once the Basque is out from the oven, leave it to cool completely at room temp and then put it in the fridge. It needs to set in the fridge completely which would take at least 12hrs.

Glaze used:

Absolu Cristal (Valhrona)

How to store:

Store in the fridge for up to 3 days.

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Recipe video

Enjoy

Let us know what you think of today’s Gooey Basque cheesecake tips, tricks, and hacks!

Hanbit Cho

Hi! I’m Hanbit, professional pastry chef and CEO of Sugar Lane Baking Academy based in Seoul, Korea. Funny enough, my background had nothing to do with baking - far from it. I studied mathematics at university and then worked in finance, strategy consulting and IT. Then one day in 2018, I quit my job and enrolled at a pastry school. I have loved it ever since!As my story suggests, I really enjoy being a pastry chef and I am keen to share the joy of baking with as many people as possible. Baking can seem daunting at first but as long as you take it step-by-step anyone can do it - even someone with no baking background like myself managed to become a professional pastry chef!I'll try my best to include detailed explanations and tips in my recipes so that you will be able to bake amazing desserts. I aim to create videos that can be enjoyed by people at all levels - those who bake for fun as well as those who want to get more serious.

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