Best Gooey Basque cheesecake | Burnt cheesecake at its best

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You will love this recipe. I love Basque cheesecake – it’s also called burnt cheesecake because you burn the top due to the high temperatures. It gives a smokey caramelized aroma which is absolutely delicious.

▶Basque Cheesecake◀
Quantity: One Basque cheesecake in a 15cm diameter pan

All the ingredients need to be at room temp (approx. 20℃)

Cream Cheese 320g
Sugar 85g
Eggs 110g
Heavy Cream 190g
Cake Flour (or cornstarch) 10g
Vanilla Extract a few drops
Vanilla Bean just a bit

① Prepare the pan by placing parchment paper.
② Lightly beat the cream cheese.
③ Add sugar and mix.
④ Gradually add the eggs.
⑤ Pre-mix the heavy cream with cake flour and then mix this with step 4.
⑥ Pass it through a sieve then pour it into the pan.
⑦ Adjusting the oven is crucial for a good Basque cheesecake. Typically for a 15cm pan, I would bake 18~22mins at 220℃ (pre-heat oven to 220℃). When you are adjusting your oven, keep the temp at 220℃ as you need high temperatures for a Basque cheesecake to get a burnt top. Simply play around with the time.

Once the Basque is out from the oven, leave it to cool completely at room temp and then put it in the fridge. It needs to set in the fridge completely which would take at least 12hrs.

Glaze used: Absolu Cristal (Valhrona)

How to store: Store in the fridge for up to 3 days.

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★My Equipments★
Oven: UNOX Bakerlux Shop.Pro Convection oven
Handmixer: Luxel or Tornado
Whisk: Matfer

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#basque #basquecheecake #burntcheesecake #sugarlane #조한빛 #슈가레인

[khalidahizzaty]

Hi Chef Hanbit 😁, just wanna let you know that I've made this Burnt Cheesecake using your recipe and sell them for my recent weekend bake sale. I have made burnt cheesecakes many times using so many different recipes but none of them came out as I wanted (gooey center), and yours came out PERFECT! Thanks for the recipe and tips!...

[huiyi]

probably the most detailed but yet easy to understand explanation on a cheesecake video! hope more ppl discover this gem of a channel!

[piotrl.]

love it when all ingredients are given in grams. Thank you very much for the recipe. My cheesecake is in the oven right now.

[sweetipchan]

Hi Chef Hanbit, this is my 5th bake using your Basque Burnt cheesecake recipe. All my previous bake was mostly overbake and could not achieved the goey center texture after overnight refrigeration. At last I manage to achieved that just like what you showed in the video. The text is super creamy and soft! I realised that is very important that when we remove the cake from the oven, the doneness of the cake have to look exactly like what you showed. Thank you for the recipe.

[wiharza]

I’ve made this yesterday, my friends and families love it so so much. Can’t wait to try your other recipes. Thanks for sharing, I love how detail you are.

[violetagalione]

I am working in the Best work of My life, and it's a lot thanks to youre recepies and videos, thank You, love from uruguay

[dahliasun]

I made this. So so good. Yesterday, i made it at noon and ate it night. I ate it today, it tastes even better after overnight chill. Its not too sweet, silky smooth. Just perfect🤌🏼 love this recipe

[dsan]

Looks delish…thank you. I take it that you baked at 220 C using convection. Great videos, thank you for sharing

[carkarlaw]

I made your NY cheesecake and this burnt cheesecake. NY one is 5stars, this one is hmm -5 stars (because of texture). I guess I like firmer cheesecake. Thanks. I had lots of fun making them.

[oncy]

I made this yesterday and everything was perfect. Im waiting for the chocolate and matcha version because this cake is very viral in indonesia right now 😁.

[zee]

so delicious! Waiting for travel cake class chef!

[AJakarta]

The best tutorial teachin many technique for new bakers... thankyou chef i really want to joint your Online class too ... Regards from Jakarta👍🏽

[sisisadventuremixvlogs]

Another batch of basque cheecake for bday tomorrow😋😋😋😋 my 4th time making this

[karacakesgrace]

Chef Cho, you are too perfect to be true 👍 . Generous and honest sharing, clear and concise explanation. And you know what? You have the most charming smile I have ever seen. Your wife is a very lucky lady. Stay safe and well.

[sowong]

Your videos are so nice to watch and so much to learn. I've made this Basque Cheesecake many times before using recipe came with my Thermomix, they are good but they tend to be on the firm side. Followed yours this time and it was way better. BTW, doubling and crumpling the parchment paper is a really good trick. Thanks.

[aznpwr]

chef hanbit is the only chef in yt that explains every little detail. other chefs will just tell you to do this, without any context or explanation.
Ive notice that the cakes im doing following chef hanbits instruction gave me a higher chance of doing a succesful one in the first 2 tries. if i follow other chefs, it takes me 4 to 5 times before i get it right

[pachapornkritthiammek]

What ever you teach is exactly same level that I learn from professional cooking school in my country ( The Le Cordon Bleu dusit), Thailand:) great job ! Thank you very much 🙏🏻🙏🏻🙏🏻

[Vanille]

Thanks for sharing, your recipes are always so clear and turns out well. 🙏🏼

[aoinaris]

Hello Chef! I found your cheesecake recipe yesterday. My family loved it so much! Thank you for the tips. I just subscribed and will try other recipes. They all look wonderful.

[sisisadventuremixvlogs]

i did your recipe 2x already and my boss are satisfied..I will make it again today😄