Vanilla Burnt Basque Cheesecake.
If you’re a fan of cheesecakes with a twist, then you’re in for a treat with this Vanilla Burnt Basque Cheesecake. This delightfully rich dessert is an explosion of creamy goodness with a beautifully charred top that adds both texture and flavor. The combination of the smooth cheesecake filling with the slightly bitter crust creates a perfect balance that keeps everyone coming back for more. Best of all, it’s surprisingly easy to make – perfect for impressing guests or simply enjoying a well-deserved slice yourself.
What You’ll Love About This Recipe
- Unique Flavor: The burnt exterior adds a toasty flavor that perfectly complements the creamy filling.
- Simple Ingredients: This cheesecake requires only a handful of pantry staples.
- Versatile Serving Options: Enjoy it chilled or at room temperature, with a topping of chocolate ganache or fresh berries.
- Effortless Presentation: The rustic look of the cheesecake makes it ideal for any occasion.
What Goes Into Vanilla Burnt Basque Cheesecake.
- 3 (8 ounce) packages cream cheese, at room temperature – This is the base of your cheesecake, providing that creamy texture we love.
- 3/4 cup granulated sugar – Sweetens the cheesecake just right.
- 1 vanilla bean or 1 teaspoon vanilla bean powder – For that rich, aromatic vanilla flavor.
- 3 large eggs, at room temperature – Helps to bind the cheesecake together.
- 1 1/2 cups heavy cream – Adds richness and moisture to the filling.
- 1 tablespoon hazelnut liqueur – A hint of nutty flavor that elevates the cheesecake.
- 1/4 cup all-purpose flour – Provides structure to the cheesecake.
- 1/2 teaspoon kosher salt – Balances the sweetness.
- 8 ounces semi-sweet or milk chocolate chips – For the chocolate ganache topping.
- 1/2 cup heavy cream – Used to make the chocolate ganache.
- 1 teaspoon vanilla extract – Enhances the overall flavor.
- 1 teaspoon espresso powder – Adds depth to the chocolate ganache without a strong coffee flavor.
Tools & Equipment Needed
- 9-inch springform pan – For easy removal of the cheesecake.
- Electric mixer – To beat the cream cheese until smooth.
- Mixing bowls – For combining all your ingredients.
- Rubber spatula – To scrape down the sides of the bowl.
- Measuring cups and spoons – For accurate ingredient measurements.
- Whisk – For mixing the ganache.
- Cooling rack – To let the cheesecake cool properly after baking.
Vanilla Burnt Basque Cheesecake.: How It’s Done
Step 1: Preheat Your Oven
Start by preheating your oven to 400°F (200°C). This high temperature is key to achieving that beautifully burnt top.
Step 2: Prepare the Springform Pan
Line the bottom and sides of your springform pan with parchment paper. Make sure the parchment goes a bit above the rim as the cheesecake will rise while baking.
Step 3: Beat the Cream Cheese
In a large mixing bowl, beat the cream cheese with an electric mixer until it’s completely smooth. This step is crucial for a creamy cheesecake, so take your time!
Step 4: Mix in Sugar and Vanilla
Add the granulated sugar and mix until well combined. If you’re using a vanilla bean, scrape the seeds directly into the mixture. Alternatively, add the vanilla bean powder.
Step 5: Add Eggs
Add the eggs one at a time, mixing well after each addition. This ensures that they’re fully incorporated into the batter.
Step 6: Incorporate Heavy Cream and Liqueur
Pour in the heavy cream and hazelnut liqueur, mixing until everything is well combined and the mixture is smooth.
Step 7: Add Flour and Salt
Sift in the all-purpose flour and kosher salt. Gently fold these into the mixture using a rubber spatula until just combined. Be careful not to overmix.
Step 8: Bake the Cheesecake
Pour the cheesecake batter into the prepared springform pan. Bake in the preheated oven for about 40-50 minutes. The top should be dark brown, and the center may still jiggle slightly when you gently shake the pan.
Step 9: Cool the Cheesecake
Remove the cheesecake from the oven and let it cool in the pan for at least 30 minutes. Then, transfer it to a cooling rack to cool completely.
Step 10: Prepare the Chocolate Ganache
In a small saucepan, heat the 1/2 cup of heavy cream until just simmering. Pour it over the chocolate chips in a bowl. Let it sit for a minute, then whisk until smooth. Stir in the vanilla extract and espresso powder.
Step 11: Assemble and Serve
Once the cheesecake is completely cool, remove it from the springform pan. Pour the chocolate ganache over the top, letting it drizzle down the sides. Slice and serve your Vanilla Burnt Basque Cheesecake with a dollop of whipped cream, if desired.
International Equivalents
- 3 (8 ounce) packages cream cheese: Approximately 680 grams
- 3/4 cup granulated sugar: Approximately 150 grams
- 1 1/2 cups heavy cream: Approximately 360 milliliters
- 1 tablespoon hazelnut liqueur: Approximately 15 milliliters
- 1/4 cup all-purpose flour: Approximately 30 grams
Recipe Notes & Chef’s Commentary
- For an even richer flavor, consider adding a tablespoon of your favorite nut butter to the batter.
- Make sure all your ingredients are at room temperature for the best results.
- This cheesecake is best enjoyed the day after it’s made, allowing the flavors to meld beautifully.
- If you prefer a sweeter cheesecake, feel free to increase the sugar by a couple of tablespoons.
Freezer-Friendly Notes
The Vanilla Burnt Basque Cheesecake can be frozen for up to three months. To freeze, wrap it tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.
Quick Q&A
Can I use low-fat cream cheese for this recipe?
While you can use low-fat cream cheese, it may alter the texture and richness of the cheesecake. Full-fat cream cheese is recommended for the best results.
What can I substitute for hazelnut liqueur?
If you don’t have hazelnut liqueur, you can substitute it with a splash of vanilla extract or an equal amount of milk for a non-alcoholic option.
How do I know when the cheesecake is done baking?
The cheesecake should be dark brown on top, and the center should still have a slight jiggle when you gently shake the pan. It will firm up as it cools.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually tastes better the next day as the flavors have more time to develop. Just keep it covered in the fridge until you’re ready to serve.
Desserts to Finish
- Classic Tiramisu – A coffee-flavored Italian dessert that’s simply divine.
- Chocolate Lava Cake – Rich chocolate cake with a gooey center that’s sure to impress.
- Lemon Tart – A refreshing citrus tart that balances sweetness and tartness beautifully.
- Panna Cotta – A silky smooth Italian dessert that’s light and creamy.
In Closing
The Vanilla Burnt Basque Cheesecake is a stunning dessert that offers a unique flavor profile and an impressive presentation. With its simple ingredients and straightforward method, it’s perfect for both novice and experienced bakers. Whether you’re serving it at a special gathering or treating yourself to a delightful dessert, this cheesecake is sure to be a hit. Indulge in the creamy goodness and enjoy every bite of this extraordinary dessert.
Vanilla Burnt Basque Cheesecake.
Ingredients
Equipment
Method
- Step 1: Preheat your oven to 400°F (200°C). This high temperature is key to achieving that beautifully burnt top.
- Step 2: Line the bottom and sides of your springform pan with parchment paper, making sure it goes above the rim.
- Step 3: Beat the cream cheese with an electric mixer until completely smooth.
- Step 4: Add the granulated sugar and mix until well combined, scraping in the vanilla bean seeds or adding the vanilla bean powder.
- Step 5: Add the eggs one at a time, mixing well after each addition.
- Step 6: Pour in the heavy cream and hazelnut liqueur, mixing until smooth.
- Step 7: Sift in the flour and salt, gently folding them into the mixture.
- Step 8: Pour the cheesecake batter into the prepared springform pan and bake for about 40-50 minutes.
- Step 9: Let the cheesecake cool in the pan for at least 30 minutes, then transfer to a cooling rack.
- Step 10: To prepare the chocolate ganache, heat the heavy cream until simmering, pour over the chocolate chips, and whisk until smooth.
- Step 11: Once the cheesecake is cool, pour the ganache over the top and serve with whipped cream if desired.
Notes
- Consider adding a tablespoon of nut butter for a richer flavor.
- All ingredients should be at room temperature for the best results.
- This cheesecake tastes better the next day, allowing flavors to meld.
