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Shikha la mode

Eating Life to its Fullest in San Francisco, CA.

Home » Recipes » Cakes » Cheesecake » RECIPE: Molten Basque “Burnt” Cheesecake

March 16, 2020

RECIPE: Molten Basque “Burnt” Cheesecake

molten Basque burnt cheesecake

I could go off about the virus, working from home, the unpredictability and strangeness of it all. But that’s not a blog post I want to read right now. We’re hearing enough of that from podcasts/news/social media/every single person ever, and it’s a lot.

What I would read right now is how to make a bomb, burnt mahogany-topped, lush liquidy soft cheesecake. And that’s what this Basque “burnt” cheesecake is all about.

If you haven’t heard of a Basque cheesecake, it’s a type of cheesecake that hails from Northern Spain, and it’s my new favorite way to eat cheesecake—and y’all KNOW that cheesecake is my all-time favorite dessert ever. Unlike other recipes, this version bakes the cake on high heat for less than 30 minutes. The middle still looks so jiggly you’d think it’s doing a dance, but just wait. After a good chill sesh in the fridge, it oozes with rich, creamy flavor.

I also made this Basque “burnt” cheesecake for a practical reason—I cannot find all-purpose flour or bread flour ANYWHERE. All the large grocery stores are overrun with everyone stocking up (and making bread I guess??). I’m determined to use this work-from-home time to hone my cooking skills, both savory and sweet, but since I have to currently ration my flour until I find more, I wanted to make a dessert that doesn’t require any. As luck would have it, I got to make my favorite dessert.

Wishing everyone lots of good cooking for the next few weeks. If you can grab a few bricks of cream cheese, you can find comfort in this delicious orb of a cake.

Basque burnt cheesecake, partially eaten

Molten Basque “Burnt” Cheesecake

Created by Shikha on March 16, 2020

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  • Prep Time: 10m
  • Cook Time: 20m
  • Total Time: 30m
  • Yield: 1 cheeseacke

Ingredients

  • 904 grams (4 8-oz packages) full-fat cream cheese
  • 250 grams sugar
  • 6 eggs
  • 1 teaspoon salt
  • 180 milliliters (3/4 cup) heavy cream
  • Zest from 1 orange
  • 1 teaspoon vanilla

Instructions

  1. Bring cream cheese and eggs to room temperature.
  2. Preheat oven to 500°F. Use a large piece of parchment paper to line a 9-inch springform pan or 9-inch cake pan. At least 2 inches of parchment paper should be hanging off the sides of the pan. The paper will scrunch around the sides so the edges will be very uneven; that\'s the look!
  3. Place all ingredients in a stand mixer fitted with the paddle attachment. Mix on medium-low until everything is homogenous, about 7-10 minutes.
  4. Pour the batter into the prepared pan. Bake at 500°F for 20-22 minutes, until the top of cheesecake is dark brown and the center still jiggles like it is completely liquid underneath.
  5. Cool completely at room temperature (Not on the stove though, or it\'ll keep cooking!). Then refrigerate for at least 5 hours before serving. Texture should be impossibly soft and fluffy around the exterior and soft and molten in the center.
Source: Taste Cooking
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Filed Under: Cheesecake Tagged With: Baking, Basque cheesecake, Cheesecake, Dessert, Recipe

Reader Interactions

Comments

  1. Ala says

    March 19, 2020 at 9:32 am

    Haha saaaaame, girl–no flour ANYWHERE. The boy heard about my emergency and brought me an extra bag from his stash last night, but I’m totally down to try this cheesecake anyway–I saw it on FB and was like yes, yes, yes! Hope you’re staying sane during this bonkers time!

    Reply
  2. Nupur Prakash says

    April 14, 2020 at 12:30 pm

    Tried this over the weekend, super delicious! I made a quick strawberry sauce on the side to go with it.

    Reply
  3. Dean says

    September 26, 2020 at 12:11 am

    My oven can go up to 460f maximum, will it still work? i really wanna make this ☹️

    Reply
    • Shikha says

      October 20, 2020 at 8:03 pm

      Yes it will work! I’d bake it for 25-28 minutes to be on the safe side. You’ll know it’s done when it has that nice color on top.

      Reply
    • Tina says

      February 26, 2021 at 3:00 am

      Can I add fruits like blueberries to it?

      Reply

Trackbacks

  1. 7 Homemade Spanish Recipes From The World’s Top Bloggers says:
    June 14, 2020 at 9:38 pm

    […] 7. Molten Basque Burnt Cheesecake […]

    Reply
  2. Gâteau Basque with Mango Pastry Cream | Shikha la mode says:
    August 23, 2020 at 9:21 pm

    […] This gâteau Basque comes from Basque country (duh), in southwestern France. It seems like the best desserts come from the Basque region—remember this cheesecake? […]

    Reply

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About

Shikha here - a pastry chef, runner, and writer based in San Francisco. I've worked in several Michelin-starred restaurants and blasted a lot of hip hop during prep service. Now I develop recipes, write, run races, and teach classes so you too can eat life to its fullest.

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