What's the difference between a Basque burnt cheesecake and a regular cheesecake?

A Basque cheesecake is crustless compared to a regular cheesecake, it's baked until the top is completely burnt and doesn't have any fruit or added layers. It's much lighter and more souffle-like than a regular cheesecake which can be dense and heavy.

Is whipping cream and heavy cream the same thing?

Whipping cream and heavy cream are essentially the same thing. Both are dairy cream, the difference is in the fat content. Whipping cream has a 35% fat content and heavy cream is 36% and higher.

Why is my Basque cheesecake wet?

It's normal to have condensation or a 'wet' basque cheesecake as it sits in the pan and parchment paper to cool for quite some time. The only way to avoid this is to remove the pan and paper sooner, although it's not recommended. The moisture will subside once it's removed and after a day.

Basque Cheesecake

Print Recipe

This crustless, classic Basque ‘burnt’ cheesecake is hands down one of the easiest and most delicious cheesecakes you’ll ever make! It’s rich, ultra creamy and so sophisticated!

Author: Alie Romano
Prep Time: 15 minutes
Cook Time: 60 minutes
Total Time: 1 hour 15 minutes
Yield: 1- 8" Cake 1x
Category: Dessert
Method: Baking
Cuisine: Spanish
Diet: Gluten Free

Ingredients

Scale

3 (8 oz) packages of cream cheese, at room temperature
1 cup granulated sugar
1 teaspoon vanilla extract
4 large eggs and 1 egg yolk, at room temperature
1 1/2 cups heavy cream, at room temperature
1/4 cup all-purpose flour, sifted
1/2 teaspoon salt

Instructions

Preheat the oven to 400˚F and arrange the oven rack to the middle. Using two large pieces of parchment paper line an 8″ springform pan by overlapping the paper over each other (so none of the pan is exposed). Fold the extra overhang of paper over the edges of the pan. Note: If you crumble the parchment paper up first it will be easier to mold around the pan.
In a stand mixer with the paddle attachment add the cream cheese to a large bowl. Beat on medium speed until it’s creamy, smooth and there are no lumps. Add the sugar and continue to beat until well incorporated, scraping down the sides of the bowl as you work. Add the vanilla extract.
Add the eggs and egg yolk one at a time and beat until completely smooth and well incorporated. Scrape down the sides of the bowl as you need.
With the mixer running on low, add the heavy cream at a slow steady speed (avoiding the beater). Once smooth, sift in the flour and salt and fold to combine (do not stir).
Pour the batter into the prepared pan and gently bang it on the counter a few times to release any air bubbles and to flatten the top.
Place the pan in the middle of the oven and bake for 60-65 minutes; until the top is completely burnt.
Let the cheesecake cool at room temperature for 1 hour. Once cooled place the cake on your serving dish and remove the pan. Note: you will not be able to move the cheesecake once it’s placed, it’s more delicate than it looks.
Serve slightly warm, at room temperature, or chilled from the refrigerator.

Notes

Store at room temperature for 1 day or in the refrigerator covered in plastic for up to 4 days.

Nutrition

Serving Size: 1 of 16
Calories: 258
Sugar: 12.7g
Sodium: 160mg
Fat: 20.5g
Saturated Fat: 12.4g
Unsaturated Fat: 0
Trans Fat: 0
Carbohydrates: 14.5g
Fiber: 0
Protein: 5.2g
Cholesterol: 122mg

Keywords: Basque Cheesecake, cheesecake, Dessert

Find it online: https://www.bakingforfriends.com/basque-cheesecake/