How to make Burnt Basque Cheesecake

You have to try this Burnt Basque Cheesecake. With its creamy centre and caramelized top, this easy-to-make dessert is a showstopper. Baked at high heat, the cheesecake achieves a beautiful, burnt appearance that adds a rich, deep flavour.

Perfect for any occasion, this Burnt Basque Cheesecake will impress with its rustic charm and delicious taste. Enjoy the simplicity and elegance of this classic Spanish treat.

Looking for some delightful dessert recipes? Try our Brownies Topped with Pink Berry Cream for a rich and fruity twist on a classic treat. If you enjoy layered cakes, you’ll love the Pink Crèpes Cake, a beautiful and delicate dessert perfect for any celebration.

For coffee lovers, the Mocha Loaf offers a delicious mix of chocolate and espresso in every bite. Our Vegan Carrot Cake Banana Bread is a healthy and tasty option that everyone can enjoy. If you crave something tangy and sweet, the Lemon Cake with Cheese Frosting is a must-try. Lastly, don’t miss out on the Cherry Clafoutis, a classic French dessert that’s both simple and elegant.

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Watch How To Make It

Basque Cheesecake

The next time you want to make a cake that really stands out, try this Basque Cheesecake. People will definitely be impressed by its golden surface, which just begs for attention.

You’ll also earn some kitchen kudos for making something trendy, even if it’s a few years late. But hey, who needs to keep up with food trends to enjoy something delicious?

Ingredients

Sweet Cottage Cheese: I prefer using sweet cottage cheese for its creamy texture and mild sweetness. Different brands can work, but avoid low-fat options as they can change the texture and won’t set properly.

Sour Cream: I add sour cream for richness and tanginess. Full-fat sour cream ensures the best texture. NO LOW FAT! It won’t work as well.

Sugar: Sugar sweetens the cheesecake and helps it caramelize. Caster or superfine sugar dissolves quickly, but regular granulated sugar is fine too.

Butter: I use unsalted butter to control the saltiness. It adds richness and helps bind the ingredients together.

Raisins: Plump and moist raisins add natural sweetness and texture. Make sure to use the best quality raisins you can find.

Eggs: Eggs are crucial for binding and structure. Measure the eggs accurately as specified to get the perfect texture. Too few or too many eggs can affect the outcome.

Flour: Flour stabilizes the filling and keeps it fluffy. Use the minimum amount needed to avoid making the filling dry. All-purpose flour works great.

Semolina Grits: Semolina grits add texture and help stabilize the filling, just like flour. They are key for that perfect structure.

Vanilla Extract: I use vanilla extract to add aromatic notes. Real vanilla extract or bean paste is best. Avoid imitation vanilla as it doesn’t taste as good.

Substitutions

Cottage Cheese: You can substitute cottage cheese with regular cream cheese or ricotta.

Sour Cream: Greek yoghurt can be used as a substitute for sour cream to add a tangy hint

Sugar: You can replace granulated sugar with brown sugar or honey.

Butter: Substitute butter with an equal amount of margarine or vegetable oil for a lighter option, though this may slightly alter the texture.

Raisins: Dried cranberries or chopped dried apricots can be used instead of raisins for a different fruity addition to the cheesecake.

Eggs: If you prefer an egg-free option, you can use a commercial egg replacer or substitute each egg with 1/4 cup of unsweetened applesauce or mashed banana.

Flour: Substitute all-purpose flour with almond flour or gluten-free flour blend for a gluten-free version of the cheesecake.

Semolina Grits: Cornmeal or ground oats can be used as a substitute for semolina grits or just skip it.

Vanilla Extract: Almond extract or other flavoured extracts.

How to make Basque Cheesecake

Preheat your oven to 180°C/350°F and line a 9-inch springform pan with parchment paper. In a large mixing bowl, beat the eggs with the sugar until the mixture turns pale yellow and fluffy, and all the sugar is dissolved. Stir in the melted butter until everything is well combined.

Add the cottage cheese and sour cream, and mix with a hand mixer until the mixture is smooth and creamy. Then, add the flour, semolina grits, and vanilla extract. Mix well. Gently fold in the raisins with a spoon.

Pour the mixture into the prepared pan and smooth the top with a spatula. Bake for 50-60 minutes, or until the cheesecake is golden brown on top and set in the middle. Don’t worry if it rises while baking and sinks when cooling—that’s completely normal.

Once baked, let the cheesecake cool completely before removing it from the pan. Allow it to cool on the counter for a couple of hours.

For the best texture, the cheesecake should be a deep golden brown with a slightly jiggly centre. Enjoy your cheesecake!

Note: The dramatic rise during baking and subsequent settling creates a normal crater in the centre. This process ensures the cheesecake is moist and perfectly textured when served. Once the cheesecake has cooled down, it’s time to EAT!

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Storage

You can typically store Basque cheesecake in the refrigerator for up to 4 days. Ensure it’s tightly covered to maintain freshness and prevent drying out.

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