Loaf Pan Basque Cheesecake | Best Basque Cheesecake Recipe Ever! (2024)

FAQs

Why is my Basque burnt cheesecake not burnt? ›

Basque Burnt Cheesecake is deliberately undercooked in the center to give it its smooth, creamy texture. Since the proteins have not been set, the steam escapes when the heat is gone, and the cake will sink into the center. The sides remain high because they've been fully cooked.

It's main difference from a New York Style Cheesecake is that it is crustless, and has a golden, beautiful caramelized exterior. It also has a much lighter texture and flavor. The cheesecake is baked at a high temperature in order to get that burnt exterior and super creamy interior.

One of the key factors is the perfect baking temperature and time, or rather, insufficient baking. The Basque Cheesecake should be taken out of the oven when it is not yet it is not completely set inside to ensure a smooth texture that can even be almost liquid.

Avoiding it from cracking – A lot of cheesecakes will crack when they've fluctuated from the oven to a shockingly cooler temperature, i.e., the room temperature in your kitchen. To avoid it from cracking, I like to open the oven door slightly toward the end of baking so it can gradually come to room temperature.

Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.

Other than the obvious char, Basque cheesecake also differs in texture compared to a traditional or New York cheesecake, with a much lighter, airy, souffle-like mouthfeel.

Why does my Basque Cheesecake taste eggy? The cheesecake will become eggy and dense if baked too long or too many eggs are used. To preserve the right taste and texture, be sure to check the cheesecake after 40 minutes.

Liquid can also come out of a cheesecake if it is overbaked as the proteins in the cream cheese mixture start to tighten too much and squeeze out the water. The cheesecake should still be quite jiggly when it comes out of the oven, even though it will have risen and formed a crust on the surface.

FAQ. What is different about a basque cheesecake? A burnt Basque cheesecake aka a San Sebastian cheesecake does not have a crust and it is baked at a high temperature without a water bath.

Basque cheesecake: This is a crustless cheesecake, just like a Japanese one, but it has a burnt top layer that adds a distinctive caramel note. The cheesecake, which has the usual suspects like eggs, cream cheese, sugar, vanilla essence, is intentionally left in the oven for the top layer to scorch.

How long can Basque Burnt cheesecake last in room temperature? ›

The burnt basque cheesecake can be kept at room temperature, under a cake dome or a large bowl turned upside down, for 1 day. After that, place any leftover slices in an airtight container in the refrigerator for up to 3 days.

When the batter is overmixed, too much air is added and will cause your cake to rise in the oven and then collapse and crack when being removed. Don't overbake your cake. It may crack if it's too dry. Many people overbake their recipes to “play it safe”.

You might worry a runny middle means raw cheesecake, but it's totally safe and normal. The center will firm up as it cools on a cooling rack, resulting in the smooth surface you want. Test Kitchen Tip: Cheesecakes made with sour cream should jiggle a little more and will have a larger soft spot in the center.

If the top is not browning properly then it could also be that the baking parchment (parchment paper) lining protrudes too much above the rim of the springform pan. If it is too high then it will shield the top of the cheesecake from the heat of the oven and this will give it a paler colour.

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.

Why does my Basque Cheesecake taste eggy? The cheesecake will become eggy and dense if baked too long or too many eggs are used. To preserve the right taste and texture, be sure to check the cheesecake after 40 minutes.

Overcooked cheesecake will be dry and grainy instead of silky and smooth, which nobody wants to serve their diners. If you're not 100% certain of your oven's temperature calibration, as a general rule of thumb, you can start performing wobble tests up to 10 minutes before a recipe's minimum recommended cooking time.