Another popular item off my baking list – Basque Burnt Cheesecake. And I always love making things interesting by adding a twist. It is a one-bowl, foolproof recipe, and the goal here is to burn the cheesecake, so I am sure no one can fail on this important task. I added a secret ingredient to enrich its flavor, and it was initially an experiment. But it works, so I would like to share that with you too.
What is Basque Burnt Cheesecake?
Basque Burnt Cheesecake (or Basque Cheesecake) is originated from Spain. It is a crustless cheesecake that is baked at a high temperature to form a caramelized burnt surface and creamy inside. It is traditional to have a more solid texture, but you may also find recipes that have a custard-like center. And I prefer going for a more solid and creamy texture.
A Twist to the Traditional Basque Burnt Cheesecake
You can be creative with the flavors of the basque burnt cheesecake, and I decided to incorporate black sesame powder to add a nutty flavor. I also added a few tablespoons of Martini Rosso Vermouth to the cake batter. Though you won’t be able to taste the alcohol afterward, it enhances the overall flavor of the cake. But again, this ingredient is totally optional.
Black Sesame Basque Burnt Cheesecake
- Silicone Spatula
- Hand Mixer
- 250 g cream cheese room temperature
- 50 g sugar
- 2 eggs
- 150 g whipping cream
- 2 tbsp black sesame powder
- 25 g all-purpose flour
- 2 tbsp Martini Rosso Vermouth optional
- Preheat the oven to 220 °C or 425 °F.
- In a large bowl, whisk the softened cream cheese until creamy.
- Add sugar. Continue to whisk until all sugar is dissolved and combined into the cream cheese.
- Add 1 egg at a time. Turn on low speed to whisk until combined. Add the second egg. Whisk until combined. The texture of the cream cheese mixture should be creamy and light.
- Add whipping cream and Martini Rosso Vermouth. Use a spatula to mix until combined.
- Sift in the all-purpose flour. Mix until combined.
- Pour 1/3 of the mixture into a separate bowl. Add black sesame powder. Mix until combined.
- Line the cake pan with two layers of parchment paper. Make sure the parchment comes at least 2″ above the top of the pan on all sides. It is okay to pleat the parchment because the cake should come out with a non-perfect clean, smooth edge.
- Pour the black sesame mixture into the cake pan. Even it out with a spatula. Then directly pour the regular mixture into the center of the cake pan.
- Tap the pan lightly to get rid of the air bubbles.
- Bake the cake for 40-50 minutes in the preheated oven. The heat from ovens varies, so check on the cake to make sure the surface is slightly burnt. If not, continue to bake for 5 minutes. Add on the baking time by every 5 minutes if necessary.
- Let the cake sit in the pan until room temperature before removing it from the mold. The cake will fall drastically during this time.
- It tastes better with a stronger cheese flavor if you put in the fridge overnight.
MAKING THIS RECIPE? Share it with us on Instagram and tag @pigoutyvr so we can see what you are baking in your kitchen!