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A photo of two slices of burnt basque cheesecake on a white, square plate and the rest on parchment paper.
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5 from 1 vote

Burnt Basque Cheesecake

This is a very easy cheesecake that a beginner in the kitchen can make it successfully. The result is a wholesome cheesecake that is creamy and very soft. 
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Cake, Dessert, Desserts
Cuisine: Asian, International
Servings: 12 slices
Calories: 144kcal
Author: Claudia

Equipment

  • 1 baking pan 6.4 inch baking pan

Ingredients

  • 250 gr cream cheese
  • 75 gr powdered sugar
  • 2 eggs
  • 115 gr whipping cream
  • 10 gr cornstarch
  • ½ tsp vanilla extract

Instructions

  • Prepare a baking tin. You may use a 15 cm round baking pan. Lay a piece of baking paper.
  • Preheat the oven at 220-240°C.
  • Prepare the cream cheese in room temperature. Wait until the cream cheese is soft and easier to process.
  • Soften the cream cheese by beating it with a mixer using low speed.
  • Add the powdered sugar into the cream cheese. Beat with low speed and the cream cheese will get creamier.
  • Now add one egg at a time, mixing it with low speed so the cream cheese does not curdle.
  • Afterwards pour in the whipping cream, mix well. Keep the speed to minimum so the cream cheese mixture is very smooth.
  • Add cornstarch and vanilla extract. Mix for a while until well blended.
  • The batter should be runny and smooth.
  • Pour the batter into the lined baking pan.
  • Bake for 25-40 minutes. When it is 25-30 minutes, please watch over it to prevent it being overbaked. If you like it to be slightly burned, take it out after 30-35 minutes. If you want darker color, keep baking until 40 minutes.
  • The cake will be jiggly and rise up to double. Take it out and let it cool completely. It will deflate, but don’t worry.
  • When it has cooled down, transfer to the refrigerator. Keep it for 2 hours to overnight.
  • Then it is ready to consume. Peel the baking paper and slice to your preference. Enjoy!

Video

Notes

  • Always mix with a low speed mixer. Do not use high speed because it will create more air bubbles in the batter.
  • Use room temperature cream cheese so it is easier to soften it and the cheese will not curdle.
  • Mix the eggs one at a time, putting the next only after the batter is just incorporated.
  • Only mix each ingredient until just combined. Do not overmix as not to create lots of air bubbles.
  • Tap the baking pan a few times to let the air bubbles come out before baking.
  • Let the cheesecake cool down before putting it in the refrigerator.

Nutrition

Serving: 1slice | Calories: 144kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 59mg | Sodium: 79mg | Potassium: 47mg | Fiber: 0.01g | Sugar: 7g | Vitamin A: 460IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 0.2mg