Dramatic and impressive Basque-style cheesecake with a creamy interior and caramelized exterior! This is a must make.
This "Burnt" Basque Cheesecake recipe is ultra-creamy and delicious and so easy to make that it's nearly foolproof!
This basque burnt cheesecake recipe is so easy the make! The result is creamy, smooth and super delicious. Follow me along to cook today!
Creamy, dreamy, rich and luscious, this Chocolate Burnt Basque Cheesecake is everything a cheesecake should be. Plus it's incredibly easy to make!
A slightly burnt exterior, with bittersweet crispy speckles, perfectly contrasting the perfectly smooth, light, creamy cheesecake filling. I like to serve it up with a tart, raspberry coulis, addin…
Borrowing from the Basque style, this burnt cheesecake recipe is virtually impossible to mess up. Plus, you can make it a day in advance.
This basque burnt keto cheesecake is the easiest cheesecake to make. There is no crust, no water bath, and you literally burn it!
This is not an authentic Basque cheesecake. It is my interpretation of a burnt Basque-style cheesecake with the addition of a vanilla cookie crust bottom. Yield: 6-inch
So, who doesn’t like a good ol’ burnt cheesecake these days huh? It’s literally in all the cafes across the city, and not all of them are necessarily delicious (plus they charge a…
Keto Basque Cheesecake is a light and delicious burnt cheesecake. This crustless cheesecake is one you will love to try out!
"I cannot stop baking this cheesecake. It’s a cake so good it will make you cry. A cake that is impossible to stuff up because it’s a cake that wants nothing more than to be burnt and blistered, cracked and crinkled, and yet still comes through in a cloud of captivating creaminess. A cake that is so perfectly imperfect, I long to bake it again and again and again because life is like that—perfect in all of its imperfections." — Charlotte Ree
This Keto Burnt Basque Cheesecake is insanely delicious and has only 5 net carbs per serving.
This famous cheesecake from the Basque area of Spain is deeply caramelized outside and ultra creamy inside. It'll wow guests every time.
Recipe video above. This is the iconic Burnt Basque Cheesecake, in all its rustic perfection with the signature golden "burnt" surface that tastes like caramel, and light-as-air creamy vanilla cheesecake inside. Stunningly luscious yet light, and not that sweet at all!The surface becomes golden by baking at a higher temp than classic baked cheesecakes - 160C/320F vs 220°C/425°F for Basque. This recipe is not a basic "dump and beat" recipe, but the result is better. Texture is fluffier, as it should be, with no thick band of dry overcooked cheesecake (notorious problem!). Use a handheld electric beater or stand mixer with the paddle attachment. See Note 5 about speeds.
This is a Cheesecake that is supposed to burn, sink and crack....all the things that we usually try so hard to avoid! It's incredibly quick and easy with perfect results every time.
Basque Bibingka Cheesecake
Le cheesecake basque ou "cheesecake brûlé" est super crémeux, avec une croûte légèrement caramélisée. Une recette facile à préparer dans un seul récipient, sans prise de tête !
Only 5 ingredients and a little bit of patience delivers this rich, decadent and impressive Keto Burnt Basque Cheesecake. The lovely outside is caramelised and slightly bitter, giving wonderful balance to the creamy and silky smooth inside.
Quelle révélation ce cheesecake !! Je l’ai vu passer des centaines de fois sur Instagram cet été, c’était devenu LE gâteau à…
Firm, creamy and sweet, this Vegan Burnt Basque Cheesecake is a must do dessert for cheesecake lovers and for those with a sweet tooth in general.
Pistachio Burnt Basque Cheesecake is a new take on a classic from Spain's beautiful northern province. Perfect for a spooky Halloween treat.
Basque cheesecake is the easiest, most fuss-free cheesecake you can make. You literally have to whip up the cheesecake batter, dump it into a cake pan, bake it and dig in.
Mango Coconut Sago Burnt Basque Cheesecake Ingredients 1/3 cup small tapioca pearls/sago2 cups mango, chopped into cubes1/2 cup greek yogurt1/4 cup coconut milk300 g (10.5 oz) cream cheese, room te…
Ube Basque Cheesecake is a special version of an ube cheesecake, with the burnt top and rustic look adding so much character and flavor to this delicious dessert.
This is not an authentic Basque cheesecake. It is my interpretation of a burnt Basque-style cheesecake with the addition of a vanilla cookie crust bottom. Yield: 6-inch
A dramatic basque cheesecake that is deep golden on top with the most velvety centre. This cheesecake is twist on the classic neapolitan flavour combination — matcha, strawberry, and vanilla.
I’m having trouble typing this blog post. My tummy is growling, and I appear to be drooling over my keyboard… because CHEESECAKE. And particularly, THIS cheesecake. It looks so airy and delicious, and caramelised. I want it in my belly, now. Thank you to Dani Valent for sharing this Thermomix recipe with us. It looks ... Read more
Chef Dave Beran figured out how to make the perfect burnt Basque cheesecake with only five ingredients. You'll be amazed at how something so simple can taste so complex.
Where do I start with this cheesecake? Easy to make, luscious to eat, this crustless cheesecake — soft under its scorched tortoiseshell top — is a total joy. It’s best to eat this (first time out, at least) on the day you’ve made it; I reckon it takes around 3 hours to cool to room temperature. If you must refrigerate it before its grand unveiling, try not to do so for more than 30 minutes before eating it, as you don’t want it to set too solid, losing its oh-so-tender texture. Having said that, I really don’t think there is a bad way to eat this. Speaking of which, while this is wonderful just with some berries (or paired with a rhubarb compote) for me there was no turning back once I ate the version from Sabor in London, where the sublime Basque chef, Nieves Barragán Mohacho drapes it with an intense and darkly glinting liquorice sauce. She was kind enough to tell me how she made it, and I include the recipe here, but obviously if you are a loather rather than a lover of liquorice, just leave it out. Just a couple more things before I leave you to make this: first, you absolutely must make sure all ingredients are at room temperature before you start; and you have to believe me that you need to take the cheesecake out of the oven when, underneath the burnt top, it seems far too jiggly still. For US cup measures, use the toggle at the top of the ingredients list.
Basque Bibingka Cheesecake