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There are trends, that are actually just the repetition of the repetition… Like this Basque Cheesecake aka. San Sebastian Cheesecake aka. Burnt Cheesecake. This thing has been around for ages, but somehow it popped up again just recently to end up on all the social media channels out there. I couldn’t resist baking this cheesecake myself, but at some point, I noticed that it looked very similar to something I already know for quite a while… ;)

Basque Burnt Cheesecake | Bake to the roots

That’s how it works – sometimes you see something and think “Hmm… that looks good! I think I have to try because everyone says it’s so great”. Then you realize that this “trend” is about something that exists forever. Almost. Something you already did decades ago… this is no exaggeration – I am really that old ;P

One of my first recipes here on the blog was a cheesecake without a crust/bottom – take a look at it. You will see that the cheesecake from back then has significant similarities to this Basque Cheesecake ;) What a coincidence, huh?! I got the recipe for the “bottomless copy” from my mom back in the days… she made cheesecakes like that since I was a kid because they are easy and stress-free to prepare. Who would have thought that this would become a trend one day? But maybe it was a trend back then and it has just come back now? Who knows!

Well…the difference between these two cheesecakes is obviously not that big. Some of the ingredients are slightly different, but the approach is very similar: get as much volume as possible with the eggs into the batter and then bake in the oven until it turns almost black ;) The result is not really pretty – both versions do not look very nice, both cakes do not look good in pictures but both cakes are undeniably delicious. If you ever make any of them you will agree – pretty sure about that ;)

Important for a good result and the perfect consistency is the baking time. You should not bake the cake longer than indicated, even if it looks a bit wobbly in the center. If you leave it in the oven for too long, you will not get the nice and creamy consistency these cheesecakes are famous for. Even though you want the cake to look dark, you don’t want it to burn. If it gets too dark, place a piece of baking parchment on top to prevent the cake from getting too dark… but do not add the paper too early of the chances are high the paper will stick to the cake and ruin the surface when pulled off. This cake needs some color – if you want a pale cheesecake I recommend trying a Rustic Cheesecake with Sour Cream Topping ;)

INGREDIENTS / ZUTATEN

32 oz. (900g) cream cheese, at room temperature
1 cup (200g) sugar
6 large eggs
2 cups (480ml) heavy cream
2 tsp. vanilla extract
1/2 tsp. salt
1/3 cup (40g) cake flour

900g Frischkäse, Zimmertemperatur
200g Zucker
6 Eier (L)
480ml Sahne
2 TL Vanille Extrakt
1/2 TL Salz
40g Mehl (Type 405)

DIRECTIONS / ZUBEREITUNG

1. Preheat the oven to 390°F (200°C). Lightly grease and line a 9 inches (23cm) springform tin with two large pieces of baking parchment – the paper should come up at least 2 inches (5cm) above the rim of the pan on all sides. Set aside.

2. Add the cream cheese and sugar to a large bowl and mix on low until well combined. Add the eggs one after another and mix well after each addition. Add heavy cream, vanilla extract, and salt and mix until well combined. Sift the flour into the bowl and mix in until well combined – do not overmix. Pour the batter into the prepared baking tin, place on a baking sheet and place on the oven – bake for 60-65 minutes. The center should be still very jiggly but the edges should be set. Take out of the oven and let cool down in the tin for some time, then remove and let cool down completely on a wire rack. When the cheesecake has cooled for several hours you can remove the baking parchment and serve.

1. Den Ofen auf 200°C (390°F) vorheizen. Eine 23cm (9 inches) Springform leicht einfetten und dann mit zwei großen Stücken Backpapier auslegen und in die Form pressen – das Papier sollte mindestens 5cm (2 inches) überall über den Rand überstehen. Zur Seite stellen.

2. Den Frischkäse mit dem Zucker in eine große Schüssel geben und gut verrühren. Die Eier einzeln zur Schüssel dazugeben und jeweils gut unterrühren. Sahne, Vanille Extrakt und Salz dazugeben und gut unterrühren. Das Mehl in die Schüssel sieben und nur kurz unterrühren. Den Teig in die vorbereitete Form füllen und die Form auf ein Backblech stellen. In den Ofen schieben und für 60-65 Minuten backen. Die Ränder sollten fest sein, aber die Mitte des Kuchens sollte noch immer wackeln, wenn man an der Form rüttelt. Aus dem Ofen holen und ein Weilchen in der Form abkühlen lassen, dann herauslösen und mit dem Papier auf einem Kuchengitter komplett auskühlen lassen. Wenn der Cheesecake mehrere Stunden abgekühlt hat, das Papier entfernen und servieren.

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Here is a version of the recipe you can print easily.