Creamy Vegan Blueberry Burnt Basque Cheesecake Recipe (2024)

FAQs

What's the difference between cheesecake and Basque 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.

One of the key factors is the perfect baking temperature and time, or rather, insufficient baking. The Basque Cheesecake should be taken out of the oven when it is not yet it is not completely set inside to ensure a smooth texture that can even be almost liquid.

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.

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.

Caramelised on top, jiggly in the centre, served with no garnish, tossed across the bar with nothing more than a fork — the five-ingredient cheesecake from La Viña in San Sebastián, Spain, has managed to captivate chefs and diners across the world, under the name Basque burnt cheesecake.

Liquid can also come out of a cheesecake if it is overbaked as the proteins in the cream cheese mixture start to tighten too much and squeeze out the water. The cheesecake should still be quite jiggly when it comes out of the oven, even though it will have risen and formed a crust on the surface.

Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.

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.

Flavors. You can try all sorts of flavors with a regular cheesecake, but Japanese cheesecakes are typically flavored with citrus, such as lemon or yuzu. This gives them a refreshing taste that's perfect for summer. You will also find chocolate, matcha, and cheese flavors of Japanese cheesecake.

Why does my cheesecake taste like custard? ›

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).

About BASUKU Cheesecakes

Starting out by baking out of his apartment in Oakland, his Japanese-style Basque cheesecake pop-up was one of the first in the Bay Area. BASUKU cheesecakes can now be found at one of the weekly sales held by our various restaurant partners in the Bay Area.

New York style is known for its (iconic) graham cracker crust, smooth texture, and dense middle. It's picturesque even. It leans on cream cheese as the star in its flavor profile. Burnt Basque, on the other hand, appears burnt on the outside and doesn't have a crust at all.

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.

Instead of long, gentle cooking in a water bath, the Basque cheesecake is cooked quickly in a very hot oven, which gives a bronzed top and a just set centre. To ensure a good colour on the top of the cheesecake, make sure that the oven is properly heated before the cheesecake is put in to bake.

New York cheesecake uses a larger portion of cream cheese. It is rich and dense. Regular cheesecake uses more cream and has a creamier texture. There is typically a crust made of graham crackers, but sometimes other cookies like shortbread are used.

Conversation. Question #1 - What is Basque Cheesecake? Basque Cheesecake is a beautifully “burnt” cheesecake with a caramelized top and a creamier inside than traditional cheesecakes. It has a silky-smooth inside with a top that looks and tastes like crème brulée.

Regular cheesecake relies on heavy cream and sour cream to thin the batter and create a silkier, creamier texture. New York cheesecake is heavy on the cream cheese which is why it's so dense and rich. Extra cream cheese isn't the only thing that makes New York cheesecake so special.

To me, Basque Cheesecake tastes like créme caramel, with the caramel flavour of the golden surface and patchy sides, and vanilla cheesecake underneath. The texture of Basque Cheesecake is unique, much lighter than most cheesecakes.