This fuss free burnt Basque cheesecake has a beautiful golden top and custardy center that tastes incredibly light in contrast to the fruity mulberry compote.
Hi friends! It’s been a while. With the kids out of school and a lot of projects with looming deadlines I haven’t had time to share any new recipes. Last week I picked the last mulberries from our tree, a sign that spring is coming to an end. Our Pakistan mulberry tree gave us a wonderful harvest this year. We mainly snacked on them, shared some with friends, whipped up this mulberry crumble ice cream, and made a delicious mulberry compote to top our favorite burnt Basque cheesecake. I adapted the recipe from Bon Appetit and it has become a favorite among family and friends coming in only second to this passion fruit cheesecake.
What is a Burnt Basque Cheesecake
The original burnt Basque cheesecake was created by Santiago Rivera, chef and owner of La Viña in San Sebastian, Spain. This unique cheesecake is famous for its beautiful burnt top, rich custardy center, and crustless bottom. Many restaurants around the world have adapted this phenomenal cheesecake for their own menu.
How to Prep the Pan
To make this cheesecake, line the bottom and sides of a springform pan. Cut one circle for the bottom and two strips of parchment with 1.5 to 2-inch overhang. The cheesecake will rise quite high and fall a bit as it bakes. Grease the bottom and sides of the pan with vegetable oil so the papers will stick. Leave the top open so it will have that beautiful burnt look. Place the lined pan on a rimmed baking sheet.
How to Make Cheesecake
Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until very smooth. Add eggs one at a time. Add heavy cream, creme fraiche, salt, and vanilla and beat until combined. Sift flour evenly over cream cheese mixture using a fine-mesh sieve and beat on low speed until the batter is very smooth and homogenous. Pour the batter into prepared pan.
How Long to Bake Cheesecake
Transfer the baking sheet with pan to the middle rack in the oven. The Basque cheesecake bakes at a higher temperature at 400°F compared to 350°F for traditional cheesecake, giving it a deep golden hue and caramelized flavor. Bake the cheesecake until deeply golden brown on top and still very jiggly in the center, about 80-85 minutes.
When to Serve Cheesecake
Let the cheesecake cool completely to room temperature before unmolding and serving. Or you can refrigerate it overnight, bring it to almost room temperature, and serve slightly chilled the next day. Store leftover cheesecake in the refrigerator for up to a week.
What to Serve Cheesecake With
I made a lovely mulberry compote to serve with the Basque cheesecake. If you don’t have mulberries, any berry compote, stone fruit compote like cherry, peach, apricot, and fresh fruits pair perfectly with the cheesecake. Make sure to have a glass of sherry to go with it!
I love how creamy and light the cheesecake turned out. As my friends put it, “it was fluffy like a cloud.” The mulberry compote added a wonderful contrast to the rich silkiness of the cheesecake. I didn’t even miss the crust to be honest. This burnt Basque cheesecake is the only cheesecake you will ever need in your life!
Burnt Basque Cheesecake with Mulberry Compote
- 1 10-inch springform pan
- 2 pounds cream cheese, room temperature
- 1 1/2 cups sugar
- 6 large eggs
- 2 cups heavy cream
- 1 cup creme fraiche
- 1 teaspoon salt
- 2 teaspoons vanilla extract
- 1/4 cup all purpose flour
- 2 cups mulberries
- 1/4 cup sugar
- 2 tablespoons lemon juice
- Preheat oven to 400°F.
- Grease pan, then line bottom and sides with 2 overlapping sheets of parchment, making sure parchment comes at least 1.5" above top of pan on all sides.
- Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until very smooth and well combined, about 3 minutes.
- Increase speed to medium and add eggs one at a time. Add in heavy cream, creme fraiche, salt, and vanilla and beat until combined, about 1 minute.
- Turn off mixer and sift flour evenly over cream cheese mixture using a fine-mesh sieve and beat on low speed about 30 seconds.
- Pour the batter into the prepared pan and transfer the pan to the middle rack in the oven.
- Bake the cheesecake for 80 minutes, until the top is a deep-dark brown, the edges are just set, and the center is still jiggly.
- Let cool completely. Unmold and carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature or refrigerate and serve chilled with mulberry compote.
- To make mulberry compote, in a medium saucepan, combine mulberries, sugar and lemon juice. Bring to a simmer over medium heat, stirring until sugar is dissolved and mulberries softened, about 15 minutes.
- Transfer the compote to a sterilized glass jar and let it cool to room temperature. The compote will keep in the fridge for about 7 days.