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Basque Burnt Cheesecake
A tangy, sweet, ultra‑creamy Basque cheesecake with a caramelized, burnt‑top and a barely set, molten center. The recipe uses a two‑temperature bake to achieve the signature dark crust and silky interior.
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Critical Success Points
- • Tempering the cream cheese without overheating
- • Blending the batter while keeping the immersion blender fully submerged to minimize air incorporation
- • Chilling the batter for at least 2 hours before baking
- • High‑temperature bake to achieve the burnt top
- • Dropping to low temperature and monitoring internal temperature
- • Cooling at room temperature before refrigeration
Safety Warnings
- • Use oven mitts when handling hot pans and foil.
- • Hot steam will escape when removing the parchment; keep face away.
- • Microwave cream cheese in short bursts to avoid overheating and splattering.
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