Basque burnt cheesecake is one of the latest dessert trends in Japan. It’s really simple cheesecake to make but the taste is rich and you can feel 3 different textures in one cheesecake! These different textures come from burnt surface, dense part similar to authentic baked cheesecake around the center and gooey core. If you are looking for luscious and fuss-free cheesecake recipe, this easy Basque burnt cheesecake is the way to go!
Basque Burnt Cheesecake in Japan
In my opinion, a major Japanese convenient store called Lowson created the current trend of the cheesecake in Japan. They have been selling mini sized Basque burnt cheesecake named BASCHEE (the picture below). And surprisingly a million of the cheesecakes sold in just three days after its release.
Since I ate the cheesecake, which my youngest brother bought for me, I’d always wanted to make it myself. The little brother also loves to make sweets like me and wanted to tell me how delicious the cheesecake is.
Lowson’s BASCHEE has caramelized sugar syrup on the bottom, so I followed the way they do. The caramel-bottom is not included in authentic Basque burnt cheesecake, though it works really great.
It’s one of my best hit things I’ve eaten for dessert lately. Creamy and moist cheesecake with a touch of caramelized sugar is very addictive. I made it many times and I brought one of them to my family dinner. They completely loved it. But what I was the most happy about is that my brother, the most outspoken person in my family, said, “It’s more delicious than BASCHEE.”
If you like to know more cheesecake recipe, also check out my Cheesecake Terrine !
Easy Basque Burnt Cheesecake (Gluten Free)
- 300 g (10.5 oz) cream cheese room temperature
- 200 ml (4/5 cup / 6.7 fl oz) heavy cream / double cream
- 95 g (1/2 cup / 3.4 oz) granulated sugar
- 2 egg
- 2 tbsp gluten free all purpose flour sub. cornstarch / plain white flour
Caramelized sugar syrup
- 4 tbsp granulated sugar
- Preheat the oven to 220 C / 425 F / gas mark 7.
- Cut a sheet of parchment paper large enough to line the inside of the cake pan. And press the paper into the bottom and up the sides to fit the inside of the pan. It should stick up about 4 cm (1.5-inch) above the edge of the pan.
- Making Caramelized sugar syrup: place the 4 tablespoons of sugar and 1 tablespoon of water in a small saucepan over medium heat. Cook and gently swirl the saucepan occasionally until the sugar evenly golden brown.
- Remove from the heat, then tilt the saucepan and add 1 tablespoon of water. It may splatter on you, so please be careful. Oven mitts may protect your hands. Then quickly swirl the caramel and pour into the cake pan. Tilt the cake pan so the caramel covers the entire bottoms. Set aside.
- Place the cream cheese and the sugar into the food processor and process until creamy. If you don't have a food processor, use electric beaters / hand whisk.
- Add the egg, one at a time and process after each addition.
- Add the heavy cream and process until smooth, stopping to scrape off sides and bottom at least twice.
- Add the flour and process until well blended, stopping to scrape down sides and bottom at least once.
- Pour the mixture into the cake pan with the parchment paper and place on a bottom rack in the oven. Then bake for 30 minutes.
- Remove from the oven and let it cool to room temperature in the cake pan. Then cover the top and put in the fridge overnight.
- Remove the cheesecake from the cake pan and gently pull the parchment paper away from the cheesecake, then enjoy!