Why is my cheesecake still jiggly after baking?
This is normal for a Basque Burnt Cheesecake! The center should be very jiggly when it comes out of the oven. It will set as it cools.
DESSERT
Basque Burnt Cheesecake with Mixed Berry Compote
This Basque Burnt Cheesecake offers a beautifully caramelized exterior and an incredibly creamy, custardy interior. Paired with a vibrant mixed berry compote, it's a dessert that balances rustic charm with sophisticated flavor.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with two sheets of parchment paper, allowing it to extend several inches above the rim. Crumple the parchment paper first, then smooth it into the pan for a rustic look.
02
In a large bowl, beat 900 grams of softened cream cheese with 1 1/2 cups of granulated sugar and 1/2 teaspoon of fine sea salt using an electric mixer until smooth and creamy, about 2-3 minutes.
03
Add 4 large eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
04
Gradually whisk in 2 cups of heavy cream until just combined. Sift 1 tablespoon of all-purpose flour over the mixture and fold gently until no lumps remain. Do not overmix.
05
Pour the batter into the prepared springform pan. Bake for 50-60 minutes at 400°F (200°C), or until the top is deeply caramelized and almost black in spots, and the center is still jiggly when gently shaken.
06
While the cheesecake bakes, prepare the berry compote. Combine 2 cups of mixed berries, 1/4 cup of granulated sugar, and 1 tablespoon of lemon juice in a small saucepan. Cook over medium heat for 8-10 minutes, stirring occasionally, until the berries break down and the sauce thickens slightly.
07
Remove the cheesecake from the oven and let it cool completely at room temperature for at least 3 hours, then refrigerate for at least 4 hours, or preferably overnight, before serving. The cheesecake will continue to set as it cools.
08
Once chilled, carefully remove the springform pan and parchment paper. Serve slices of the Basque Burnt Cheesecake with generous spoonfuls of the mixed berry compote.
About This Recipe
This Basque Burnt Cheesecake offers a beautifully caramelized exterior and an incredibly creamy, custardy interior. Paired with a vibrant mixed berry compote, it's a dessert that balances rustic charm with sophisticated flavor.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For the best texture, ensure all dairy ingredients are at room temperature before mixing. This helps prevent lumps and creates a smoother batter. Don't be afraid of the dark crust; it's what gives this cheesecake its signature flavor.
Easy Substitutions
You can use a single type of berry for the compote, such as raspberries or blueberries. For a gluten-free option, substitute the all-purpose flour with 1 tablespoon of cornstarch.
Storage & Reheating
Store leftover cheesecake covered in the refrigerator for up to 4 days. The berry compote can be stored separately in an airtight container in the refrigerator for up to 1 week.
Serving Suggestions
Serve chilled slices with a dollop of freshly whipped cream, a sprinkle of fresh mint leaves, a dusting of powdered sugar, or alongside a glass of chilled dessert wine.
Common Mistakes
1. Overmixing the batter: This can incorporate too much air, leading to cracks. Mix until just combined. 2. Not cooling completely: The cheesecake needs ample time to set. Rushing this step will result in a runny interior. 3. Being afraid of the 'burnt' crust: The dark, caramelized top is essential for the authentic Basque flavor. Don't pull it out too early. 4. Using cold ingredients: Cold cream cheese or eggs can lead to a lumpy batter.
Frequently Asked Questions
Can I make the compote ahead of time?
Yes, the mixed berry compote can be made up to a week in advance and stored in the refrigerator.
What if I don't have a springform pan?
While a springform pan is ideal, you can use a regular 9-inch round cake pan lined with parchment paper, ensuring enough overhang to lift the cheesecake out once cooled.
MORE TO KNOW
The unique 'burnt' crust of a Basque cheesecake is achieved by baking at a high temperature, which caramelizes the sugars on the surface, creating a slightly bitter contrast to the sweet, creamy interior. This method eliminates the need for a water bath, making it a simpler cheesecake to prepare. The jiggly center is intentional and will firm up as the cheesecake cools, resulting in its characteristic custardy texture.
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