Creamy Vegan Blueberry Burnt Basque Cheesecake Recipe (2024)

FAQs

Why is my Basque cheesecake not smooth? ›

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.

Whats the difference between Basque cheesecake and regular cheesecake. Firstly, there is zero crust, zero water bath. And it has its notably burnt exterior that is 100% planned and intentional. I like to think that its interior is more custard-like versus a fluffy cream cream cheese-type texture.

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

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.

You can solve and fix a seized cheesecake mixture in a similar way to a split/curdled mixture – by adding the mixture to a pan on a really low heat, and stir constantly and have it on the heat as little as possible and stir until it is smooth.

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.

Well, I can tell you that after baking HUNDREDS of cheesecakes, the best cream cheese is brick-style cream cheese. I love Philadelphia brand, but use your favorite brand.

FAQ. What is different about a basque cheesecake? A burnt Basque cheesecake aka a San Sebastian cheesecake does not have a crust and it is baked at a high temperature without a water bath.

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.

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.

Is it better to overbake or underbake cheesecake? ›

Avoid Overcooking

DON'T overbake. Overbaking a cheesecake can cause cracks on the surface. The center of the cheesecake should still be a little wobbly, the filling still pale, and the outer ring slightly puffy and firm. It will continue to cook as it cools and maintains that smooth and rich texture.

Why did my cheesecake crack in the center? Cracking is caused by a difference in moisture between one part of the cake and the other. It is normal for burnt cheesecake to crack around the edges where the batter has formed a crust. If your cheesecake cracked in the center, it means it was overcooked.

Many chefs and writers even proclaim that the more intense and uniform the “burnt” top, the better. Cheesecake at La Viña, however, is not described as burnt; it is simply tarta de queso: cheesecake.

If your cheesecake is liquid-y/runny custard in the center, after it's been chilled then it needed a few more minutes in the oven. 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.

Basque in British English

1. a member of a people of unknown origin living around the W Pyrenees in France and Spain. 2. the language of this people, of no known relationship with any other language. adjective.

A cheesecake can become grainy due to overbeating the eggs, which incorporates too much air and changes the texture. If the cream cheese is not fully softened before mixing, it can result in a grainy texture. Using room temperature ingredients can help. So, your cheesecake is a weird grainy texture – almost like sand?

A lumpy batter may result from adding other cool ingredients to the cream cheese. This causes it to firm up, resulting in lumps. Small pieces of cream cheese inside the batter don't pose a huge problem, as long as the rest remains smooth. After the cheesecake has been baked, you'll be unable to tell the lumps existed.

Bake the cheesecake in the water bath and when it's done do not remove it from the oven and do not open the oven door for at least 5 hours or completely cooled. That's the second trick, not disturbing it until it's totally cooled off. ...

THE CAUSE: Overbaking. Perhaps the jiggly center made you nervous or you accidentally forgot to set the timer, but no matter what, if you overbake your cheesecake, the egg proteins will overcook and cause cracks.