How to make Basque Burnt Cheesecake バスクチーズケーキ

Have You Ever Tasted a Cheesecake That’s Meant to Look Burnt?
It might sound strange at first a cake that looks burnt on purpose? But Basque Burnt Cheesecake is a delicious mystery waiting to be uncovered. Unlike traditional cheesecakes with smooth, pale tops, this one embraces a dark, caramelized surface and a creamy, slightly gooey center. So, what’s the story behind this popular dessert, and why has it gained a huge following in Japan? Keep reading to find out and learn how to make your very own Basque Cheesecake at home.
For more on other styles of cheesecake, check out our Japanese Cheesecake Recipe on Japan Dishes.

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Why This Recipe Is Special

Whether you’re just starting out or have years of baking behind you, this recipe is wonderfully approachable. It skips the crust, needs no water bath, and takes only a little prep to get started. The baking process is straightforward, and the end result is a rich, creamy cheesecake with a beautifully burnt top.

• Time Required: About 30–35 minutes of baking, plus 2–3 hours of cooling.
• Skill Level: Easy to Intermediate.

Whether you’re new to baking or just want a reliable recipe, this Japanese Basque Cheesecake is perfect for trying at home.

Table of Contents

Basque Cheesecake バスクチーズケーキ JapanDishes

Essential Ingredients

Here are the key ingredients that create the creamy magic in Basque Cheesecake:

• Cream Cheese (1 lb / 226 g x 2 blocks): Use high-quality cream cheese like Philadelphia brand. Room temperature is best for easy mixing.
• Sugar (1/2 cup): Adds the perfect amount of sweetness to balance the tangy cheese.
• Eggs (3 large, 50 g each without shells): Help bind everything and add richness.
• Lemon Juice (1 Tbsp): Gives a fresh, subtle tartness.
• Cake Flour (2 Tbsp): For a delicate texture; all-purpose flour also works.
• Cornstarch (2 tsp): Helps set the cheesecake slightly.
• Kosher Salt (1/8 tsp): Brings out all the flavors.
• Heavy Whipping Cream (1 cup): Adds moisture and that smooth, luscious texture.

Substitutions & Variations

• Use rice flour for a gluten-free option in your Japanese Basque Cheesecake.
• You can swap potato starch for cornstarch.
• If you don’t have lemon juice, try yuzu juice for a Japanese twist to the Basque Cheesecake.

Basque Cheesecake Ingredients

Step-by-Step Instructions

Before You Begin

Make sure your ingredients are at room temperature. Set aside 2–3 hours for cooling after baking. You can also chill the cake in the refrigerator for a firmer texture. This step is essential to get the creamy, silky consistency typical of a well-made Basque Cheesecake.

Preheat the Oven

• For convection ovens, preheat to 450ºF (230ºC).
• For conventional ovens, set to 475ºF (245ºC).

If your oven tends to run cold, preheat it to the highest temperature possible for 30–60 minutes, then lower to the needed setting.

Line the Cake Pan

• Line a 6-inch (15 cm) round cake pan with two sheets of parchment paper, placing them in a crisscross pattern.
• Make sure the edges extend beyond the rim this will make it easier to lift the cheesecake out later.
• Gently press the paper down so it shapes itself snugly inside the pan.

Making the Batter

• Soften the Cream Cheese: Place it in a large bowl. If it’s too cold, microwave at 50% power for about 45 seconds.
• Mix with Sugar: Use a spatula to combine until smooth and fluffy.

• Beat the Eggs: Whisk in a separate bowl, then slowly add to the cream cheese mixture in three stages.
• Add Lemon Juice: Stir well.

• Add Flour and Cornstarch: Sift both over the batter while mixing gently to avoid lumps.
• Stir in Salt: Mix thoroughly.

• Add Cream: Gradually blend in the whipping cream until the mixture is silky.

Secrets to Success

• Room temperature ingredients make mixing easier and smoother.
• Don’t overbake. The center should be jiggly. It will set as it cools.
• Allow the cheesecake to cool at room temperature gradually this helps prevent surface cracking and keeps your Japanese Basque Cheesecake smooth and creamy.

Expert Tips

• If your oven doesn’t brown the top, try raising the rack slightly.
• Resting the batter helps remove air bubbles that cause cracks.
• For a deeper flavor in your Basque Cheesecake, serve after chilling overnight.

Pouring and Baking

• Alternatively, you can place all the ingredients in a blender and mix until very smooth. Let the batter sit for 15 minutes to reduce bubbles.
• Carefully pour the batter into the prepared pan in one smooth pour to avoid creating gaps.
• Gently tap the pan on the countertop to help air bubbles rise to the surface. If any bubbles remain, use a toothpick or skewer to pop them.

• Set the pan on a baking tray to make moving it in and out of the oven easier.
• Bake for 30–35 minutes. The top should be dark brown, and the center jiggly. This visual cue is key to a perfect Basque Cheesecake.

Cooling and Serving

• Let the cake cool on a wire rack for 2–3 hours.
• For a firmer texture, cover with a towel (not plastic) and refrigerate for at least 4 hours.
• Peel back the parchment before serving. If chilled, bring to room temperature for about 30 minutes. Enjoy the creamy texture that makes Japanese Basque Cheesecake unique.

Basque Cheesecake バスクチーズケーキ JapanDishes

Assembly and Presentation

Basque Cheesecake is rustic and beautiful without extra toppings, but here are a few ideas:

• Dust with powdered sugar for a simple finish.
• Serve with a side of fresh berries.
• Add a dollop of whipped cream for elegance.

Storage and Make-Ahead Tips

• Keep any leftover cheesecake in a sealed container in the refrigerator, where it will stay fresh for up to five days.
• For best flavor, let it sit at room temperature for 30 minutes before eating.
• You can make the Basque Cheesecake a day ahead and chill overnight for convenience.

Recipe Variations

• Matcha Basque Cheesecake: Add 2 tsp of matcha powder to make a fusion Japanese Basque Cheesecake.
• Chocolate Swirl: Fold in melted dark chocolate before baking.
• Coffee Infused: Add 1 Tbsp of espresso to the batter.
• Mini Cakes: Use muffin tins for individual Japanese Basque Cheesecake servings.

Conclusion

Basque Burnt Cheesecake バスクチーズケーキ is more than just a dessert; it’s a delightful surprise with every bite. From the dramatic look to the creamy center, this Basque Cheesecake is easy to make and fun to eat. Whether you serve it warm, chilled, plain, or dressed up, it’s sure to impress. Try it today and bring a touch of Japanese flair to your kitchen with this Japanese Basque Cheesecake recipe.
If you’re interested in exploring more flavors from Japan, especially during the warm months, take a look at this excellent guide to traditional Japanese summer foods. It offers a delicious glimpse into the seasonal tastes that define Japanese cuisine.

FAQs

Q: Can I use low-fat cream cheese?
A: Full-fat is recommended for the best texture, but low-fat works in a pinch.

Q: Can I freeze Basque Cheesecake?
A: Absolutely! Just wrap the cheesecake tightly and store it in the freezer—it’ll keep well for about one month.

Q: Why is the top supposed to be burnt?
A: The caramelized top adds depth of flavor and a unique contrast to the creamy center.

Q: Is this cake gluten-free?
A: Use rice flour instead of cake flour to make it a gluten-free Japanese Basque Cheesecake.

Q: Can I use a larger pan?
A: Yes, but the cake will be thinner and the baking time will be shorter.

Now that you know how simple it is to make a stunning Basque Cheesecake, it’s time to bake your own. Enjoy the joy of making and eating a Japanese Basque Cheesecake right in your kitchen!