Basque Cheesecake

Basque cheesecake - Lilie Bakery

A sweet and creamy dessert: Basque cheesecake or “burnt cheesecake”! Under its slightly caramelized brown crust, a heart of creamy cheesecake, with a good taste of vanilla... Very easy to prepare in a single container, don't be afraid of its aesthetic: it's all its imperfections that make it appetizing!

What you will like about this Basque cheesecake

  • flavors : the sweetness of vanilla, mixed with the taste of fresh cheese, and a slightly caramelized crust...
  • texture : between a flan and a classic cheesecake! A very creamy texture in the middle, a little more cooked on the top and sides of the cheesecake.
  • difficulty level : an easy recipe to prepare without any special skill! For cooking, you will need a 20cm round springform mold for easy unmolding of Basque cheesecake.
Easy Basque cheesecake - Lilie Bakery

Ingredient details

  • fresh cheeses : my favorite little trick for cheesecakes is to mix Philadelphia AND mascarpone, because it softens the rather strong taste of Philadelphia. So that's what I did here. Avoid replacing with St Morêt because it is salty (so not great).
  • liquid cream : you absolutely need full-fat 30% liquid cream, no light cream for this Basque cheesecake.
  • granulated sugar : I use classic powdered sugar, not brown sugar because I wanted to keep the contrast between the very light side in the center of the cheesecake and the browned one on the top.

How to make a Basque cheesecake?

  1. We fill the mold with baking paper
  2. On relaxes the cheeses
  3. We add sugarthen eggs
  4. On sieve the cornstarch then we incorporate it
  5. We end with vanilla et la crème in net
  6. We pour the dough in the pan
  7. Then we bake !

NB: the complete list of ingredients and the detailed recipe are given at the bottom of the page.

My tips for making your cheesecake a success

  • The ingredients must be at room temperature., including fresh cheeses. If they are cold, the creamy texture will be difficult to obtain, which would be a shame. You should therefore remember to take them out of the fridge 1 hour before.
  • double the baking paper in the mold to avoid any overflow: the dough is liquid so it needs to be well contained in the baking paper.
  • tap the mold against the work surface before putting in the oven to remove as many air bubbles as possible.
  • avoid opening the oven door while cooking to prevent the Basque cheesecake from falling too quickly.

How to enjoy Basque cheesecake?

It is really delicious eaten plain because its creamy texture is sufficient in itself. If you want to enhance the Basque cheesecake, I recommend a raspberry coulis for example.

Basque burnt cheesecake - Lilie Bakery

How to store Basque cheesecake?

This Basque cheesecake keeps in the fridge for up to 4 days. You can place it in an airtight container or cover to protect it from fridge odors.

Other recipes to try

If you like desserts that are easy to share, then I advise you to take a look at these other recipes from the blog:

If you make this Basque cheesecake, don't hesitate to rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful cheesecakes!

Basque cheesecake recipe - Lilie Bakery
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5 on 14 votes

Basque Cheesecake, The Creamy Recipe

Basque cheesecake or “burnt cheesecake” is super creamy, with a slightly caramelized crust. An easy recipe to prepare in just one container, without the hassle!
Prep time15 minutes
Cook time45 minutes
Total1 time
Recipe type: Dessert
Cuisine: French
Keyword: cheesecake
Yield: 8 people

Ingredients:

  • 400 g plain Philadelphia fresh cheese at room temperature
  • 400 g mascarpone at room temperature
  • 200 g granulated sugar
  • 5 eggs at room temperature
  • 320 g heavy whipping cream 30% at room temperature
  • 26 g cornstarch
  • 1 cs natural vanilla extract

Instructions:

  • Preheat the oven to 225° traditional heat (non-rotating). Lightly butter a 20cm diameter springform mold. Cut out two large squares of baking paper (around 30-40cm side). Place the first paper in the mold: it will stick thanks to the butter. There will be folds on the sides, it doesn't matter, it gives the cheesecake its charm. Arrange the second baking paper to prevent any spillage. The papers must extend at least 3cm above the mold.
  • In a large container, mix the philadelphia and mascarpone to loosen them. Add the sugar and mix for 3 minutes.
  • Add the eggs one by one, whisking between each to incorporate them well (I use my electric mixer for this recipe, see equipment above).
  • Sift the cornstarch then add to the dough, whisking for about 2 minutes: there should be no lumps.
  • Finally, pour in the vanilla, then the liquid cream in a drizzle while whisking to have a smooth final mixture.
  • Pour the batter into the prepared pan. Tap the bottom of the mold against the work surface to eliminate as many air bubbles as possible.
  • Bake for around 40-45 minutes: this depends a lot on your oven. The top must be browned (not black either). It will swell a little on the sides but then it will fall back down. The center of the cheesecake should move like a flan: you have the impression that it is not cooked, but it is enough for a creamy texture when tasting. The more you cook it, the less creamy it will be.
  • Out of the oven, place the mold on a rack to cool. Then place for at least 4 hours in the refrigerator (uncovered) so that it takes on its final texture (overnight is also good).

Notes:

This Basque cheesecake can be kept in the refrigerator for up to 4 days.
Did you make this recipe?Tag @liliebakery on Instagram so I can see the result :)
23th February 2024
March 15, 2024

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16 comments

  1. Reply

    LadyMilonguera

    March 1, 2024

    5 stars
    This cheesecake is superb!

    • Reply

      Lilie bakery

      March 4, 2024

      Thank you Lady! See you soon :)

  2. Reply

    monique leduc-jousse

    March 1, 2024

    5 stars
    This recipe appeals to me and I won't be long in making it.

    • Reply

      Lilie bakery

      March 19, 2024

      Thank you very much Monique! I hope you like it. See you soon :)

  3. Reply

    Roxane

    March 11, 2024

    5 stars
    This recipe is brilliant! Tested and validated this weekend, a delight validated by the whole family! I had vanilla pods from Madagascar, I used two instead of the vanilla extract. It was perfect !

    • Reply

      Lilie bakery

      March 18, 2024

      Thank you very much Roxane! With real pods from Madagascar it must be delicious! Glad you liked it :) See you soon

  4. Reply

    Helen

    March 16, 2024

    5 stars
    Recipe tested today, it's delicious! I added 100g of sugar, and for me it's more than enough. The texture was perfect served with a raspberry coulis as recommended, we enjoyed it. Thanks a lot and have a nice weekend.

    • Reply

      Lilie bakery

      March 18, 2024

      Thank you very much Helene! Great if you liked the texture and taste :) See you soon

  5. Reply

    Patrick

    March 19, 2024

    Hello,
    This recipe tempts me but can I use a silicone baking mold so that the cheese cake doesn't leak?

    • Reply

      Lilie bakery

      March 21, 2024

      Hello Patrick, for this Basque cheesecake you need to put 2 sheets of parchment paper in your mold, letting them protrude well on each side: the Basque cheesecake is naturally “crumpled” on the sides, this is what gives it its charm :) So you take a springform pan, and you put the two sheets: it won't leak at all. See you soon !

  6. Reply

    catfish

    April 29th

    5 stars
    A delight! I enjoyed it, and chose to add a very special secret ingredient which adds creaminess and makes everything creamier.
    My husband had this idea and I must say he was very smart to think of it.
    He provided me with a generous quantity, but all without disproportionately, the children loved it!

    • Reply

      Lilie bakery

      April 30th

      Thank you Lele! Glad you enjoyed this recipe! What is this mystery ingredient you added? You said too much not to communicate it :)

  7. Reply

    Lorelei

    1th May 2024

    Hello
    I couldn't wait to make this recipe! With 100g of sugar, vegetable cream to lighten everything... and a squeeze of lime and lime zest ‍

    • Reply

      Lilie bakery

      5th May 2024

      Hello Lorelei and thank you for your feedback! See you soon :)

  8. Reply

    the map

    21th May 2024

    5 stars
    very easy to make and very tasty

    • Reply

      Lilie bakery

      21th May 2024

      Thank you very much Mapie! See you soon :)

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