Burnt Basque Cheesecake Bites Recipe

Burnt Basque Cheesecake Bites Recipe

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This recipe offers two variations of the popular Burnt Basque Cheesecake: individual bites for a party-friendly appetizer, and a full cake for a decadent dessert. The unique characteristic of this cheesecake is its intentionally burnt exterior, which imparts a slightly bitter, caramelized flavor that contrasts beautifully with the creamy, custardy interior.  

Ingredients:

For the Bites (or Cake):

  • 1 pound (2 cups) cream cheese, softened at room temperature
  • 1 1/4 cups granulated sugar
  • 3 large eggs
  • 1 1/4 cups heavy cream
  • 1/4 cup all-purpose flour  
  • 1 teaspoon vanilla extract
  • Pinch of salt

For Serving (Optional):

  • Whipped cream or crème fraîche
  • Fresh berries or fruit compote

Instructions:

Burnt Basque Cheesecake Bites:

  1. Preheat Oven: Preheat oven to 400°F (200°C). Line a muffin tin with paper liners or grease generously.  
  2. Combine Ingredients: In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.  
  3. Add Eggs: Beat in the eggs one at a time, mixing well after each addition.  
  4. Add Cream and Vanilla: Stir in the heavy cream, vanilla extract, and salt until just combined.
  5. Sift Flour: Sift the flour over the mixture and fold it in gently until just incorporated. Do not overmix.
  6. Fill Muffin Cups: Fill each muffin cup about 3/4 full with the cheesecake batter.
  7. Bake: Bake for 20-25 minutes, or until the tops are deeply browned and the centers are slightly jiggly.
  8. Cool: Let the cheesecake bites cool completely in the muffin tin before serving.

Burnt Basque Cheesecake (Full Cake):

  1. Preheat Oven: Preheat oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, ensuring the paper extends a few inches above the rim.  
  2. Combine Ingredients: Follow steps 2-5 from the “Bites” recipe to prepare the batter.
  3. Pour into Pan: Pour the batter into the prepared springform pan.
  4. Bake: Bake for 50-60 minutes, or until the top is deeply browned and the center is slightly jiggly.
  5. Cool: Let the cheesecake cool completely in the pan before removing the sides of the springform pan and slicing.

Serving:

  • Serve the cheesecake bites or slices with a dollop of whipped cream or crème fraîche, if desired.
  • Garnish with fresh berries or fruit compote for added flavor and visual appeal.

Tips and Notes:

  • Room Temperature Cream Cheese: Ensure the cream cheese is at room temperature for a smooth and lump-free batter.
  • Don’t Overmix: Overmixing the batter can result in a tough cheesecake.
  • Burnt Top: The burnt top is essential for the characteristic flavor of this cheesecake. Don’t be afraid to let it brown deeply.
  • Jiggly Center: The center of the cheesecake should be slightly jiggly when done. It will continue to set as it cools.
  • Parchment Paper: Using parchment paper to line the pan makes it easy to remove the cheesecake and prevents sticking.  
  • Storage: Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days.

Enjoy this unique and delicious Burnt Basque Cheesecake in either bite-sized or full-cake form!

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