Creamy Vegan Blueberry Burnt Basque Cheesecake Recipe (2024)

FAQs

What is the difference between New York cheesecake and burnt Basque cheesecake? ›

The Basque cheesecake does not have a crust. Appearance: New York cheesecake looks neat and smooth on a plate. Meanwhile, the Basque counterpart is irregular, rough, and charred, with a dark brown color.

Why is my burnt basque cheesecake not smooth and molten? The most important factor for baking the perfect basque cheesecake with a smooth, custard-like molten center is baking time and temperature. The cheesecake should be baked at a high temperature for a short amount of time (in this case 240°C for 30 minutes).

The air you whip into the filling via high-speed beating creates pockets of steam as the cake bakes, which compromise the cake's solid structure and lead to cracks. To avoid this problem, ensure your cream cheese and eggs are at room temperature and mix the filling slowly, just until combined.

Basque cheesecake relies on high heat

With their vastly different appearances and textures, it's no surprise that Japanese and Basque cheesecakes are prepared quite differently. Basque style requires high heat for a short duration, and Japanese style is the opposite, all about low and slow baking.

The Basque adaptation of cheesecake is also lighter and airier than a traditional dense, rich, New York-style cheesecake. Its center gives almost flan-like vibes, remaining jiggly and loose.

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 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.

How To Tell if Basque Cheesecake is Done – You'll know when the timer goes off. It should jiggle in the center. Don't worry, it will set. You want it to be creamy in the center.

Basque Cheesecake's rich, creamy texture and slightly burnt top are best complemented by wines that balance and enhance its unique flavors. Txakoli, Off-dry German Riesling, Moscato d'Asti, and Crémant de Limoux each offer distinct characteristics that pair beautifully with this dessert.

Serving your basque burnt cheesecake

It's traditional to serve it at room temperature as opposed to regular cheesecake. Let it cool in the pan, remove, slice, and serve. That's a far cry from the hours we spend waiting for cheesecake to set up in the fridge.

Why is my Basque cheesecake watery? ›

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.

This wonderfully creamy, crustless cheesecake with it's signature caramelized brunt top was first created in the town of San Sebastian. This town is located in the Basque region of Spain. For this reason, this burnt cheesecake also goes by Basque cheesecake or spanish cheesecake.

Originating from the Spanish coastal town of San Sebastian, basque cheesecake typically consists of a combination of cream, sugar and eggs. This classic Spanish dessert differs from other baked cheesecakes as it doesn't have a crust.

Why is my cheesecake not fluffy? The airy texture comes from the folding of whipped egg whites through the batter. However, if the egg whites are not folded properly it can result in a dense cake. If you under-mix the egg whites into the batter you will have a cake with a dense bottom and light top.

New York style cheesecake, classic cheesecake, and no bake cheesecake are the most popular types of cheesecakes, but the best cheesecake flavor is the one that you find irresistible — and that may be different for everyone.

New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special. It also includes extra eggs and egg yolks to provide and smooth consistency.

The French version is usually lighter, relying more on fromage blanc, a soft, fresh cheese not easily available in the U.S., in contrast to our cream cheese-laden version. (I have a version of that kind of French cheesecake, along with a swap-out for the fromage blanc, in The Sweet Life in Paris.)