Creamy Vegan Blueberry Burnt Basque Cheesecake Recipe (2024)

FAQs

Why is my Basque burnt cheesecake not smooth? ›

The texture of your burnt basque cheesecake is reliant on the overall bake time. Using room temperature ingredients gives you optimal control over the baking. If you use fridge cold ingredients the batter will be colder and will have to bake for longer making it harder to get the perfect texture.

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.

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.

The texture of Basque Cheesecake is unique, much lighter than most cheesecakes. It sits between the extremely fluffy soufflé-like Japanese Cotton Cheesecake and my classic baked cheesecake, while the much denser New York Cheesecake is on the far end of the spectrum.

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.

When it comes to New York style cheesecake, heavy cream or sour cream is added to the mixture to create a denser, smoother, and creamier cheesecake. A springform pan allows for even baking and a high temperature creates a nice, attractive golden brown crust.

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.

Taste and Texture

A regular cheesecake is dense and heavy, while a Japanese cheesecake is light and airy. They taste nothing like each other! Although both are technically cheesecakes, the flavors could not be more different. You will tell the difference as soon as you take a bite.

Our answer. Baked cheesecakes need to contain some egg as the egg thickens the cheesecake mixture as it bakes, in a similar way to a baked custard, so it is possible that you are more sensitive to the egg flavours within the cheesecake or maybe did not add quite enough flavouring (such as vanilla).

Is San Sebastian cheesecake the same as Basque cheesecake? ›

This wonderfully creamy, crustless cheesecake with it's signature caramelized brunt top was first created in the town of San Sebastian. This town is located in the Basque region of Spain. For this reason, this burnt cheesecake also goes by Basque cheesecake or spanish 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.

Make sure the oven has been fully preheated before baking the cheesecake. Basque cheesecake is cooked quickly in a very hot oven, which helps give the top a beautiful deep brown color.

A cheesecake can become grainy due to overbeating the eggs, which incorporates too much air and changes the texture. If the cream cheese is not fully softened before mixing, it can result in a grainy texture. Using room temperature ingredients can help.

Gently Warm The Batter

You can either pour the mixture into a pot at a low temperature or put it in a bowl over warm water. Stir continuously until all the cream cheese lumps are melted, and the mixture is completely smooth. It is also a good method to fix cheesecake batters that are curdled or split.

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.

Run a knife around the edge

Then carefully run a table knife or small metal spatula between the cheesecake and the inside of the pan. Don't remove the sides of the pan yet. Cool for an hour longer in a draft-free location.