Creamy Vegan Blueberry Burnt Basque Cheesecake Recipe (2024)

FAQs

What's the difference between cheesecake and Basque cheesecake? ›

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.

Why did my cheesecake crack in the center? Cracking is caused by a difference in moisture between one part of the cake and the other. It is normal for burnt cheesecake to crack around the edges where the batter has formed a crust. If your cheesecake cracked in the center, it means it was overcooked.

Also called a Burnt Basque Cheesecake, Basque Burnt Cheesecake, and Donostia Cheesecake, the San Sebastian Cheesecake originated at La Viña restaurant in the Basque region of Spain (Donostia is the Basque name for San Sebastián, the capital city of Spain's northern coastal province of Gipuzkoa).

Whats the difference between Basque cheesecake and regular cheesecake. Firstly, there is zero crust, zero water bath. And it has its notably burnt exterior that is 100% planned and intentional. I like to think that its interior is more custard-like versus a fluffy cream cream cheese-type texture.

Classic New York cheesecake is smooth and dense, whereas Burnt Basque Cheesecake is baked at a very high temperature resulting in a caramelized top with a rich and custardy interior. Why does my Basque Cheesecake taste eggy? The cheesecake will become eggy and dense if baked too long or too many eggs are used.

Instead of long, gentle cooking in a water bath, the Basque cheesecake is cooked quickly in a very hot oven, which gives a bronzed top and a just set centre. To ensure a good colour on the top of the cheesecake, make sure that the oven is properly heated before the cheesecake is put in to bake.

If it is grainy/curdled and releases a lot of liquid after it's been chilled, then the oven was either too hot, the cheesecake was over-baked or both. If it's perfectly set and custardy after being chilled but it's seeping liquid – this is normal but it shouldn't be a lot.

Caramelised on top, jiggly in the centre, served with no garnish, tossed across the bar with nothing more than a fork — the five-ingredient cheesecake from La Viña in San Sebastián, Spain, has managed to captivate chefs and diners across the world, under the name Basque burnt cheesecake.

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.

How to prevent Basque cheesecake from cracking? ›

For cheesecake newcomers, a water bath is the highly inelegant method of baking a cheesecake in a springform pan, inside of a roasting pan filled partway with boiling water. (Some of the water turns to steam, which moistens the top of the cake and helps prevent cracking.)

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.

Mascarpone is richer and creamier than cream cheese, but works well in recipes like cake frosting. It's not as salty or tangy as some brands of cream cheese, so taste the frosting to see if it needs a pinch of salt or a few drops of lemon juice for balance.

No. 1 Basque Cheesecake | Waitrose & Partners.

New York cheesecake uses a larger portion of cream cheese. It is rich and dense. Regular cheesecake uses more cream and has a creamier texture. There is typically a crust made of graham crackers, but sometimes other cookies like shortbread are used.

Conversation. Question #1 - What is Basque Cheesecake? Basque Cheesecake is a beautifully “burnt” cheesecake with a caramelized top and a creamier inside than traditional cheesecakes. It has a silky-smooth inside with a top that looks and tastes like crème brulée.

An adaptation of the traditional cheesecake with a flan-like twist, a classic Basque burnt cheesecake contains nothing more than cream cheese, eggs, cream, sugar and a bit of flour. What makes this dessert unique is actually its 'missing' ingredients and 'incorrect' technique.

Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.