Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Burnt Basque Cheesecake with Raspberry Coulis Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 14 reviews
  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 5 hours 20 minutes
  • Yield: 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish
  • Diet: Vegetarian

Description

This Burnt Basque Cheesecake is a creamy, caramelized delight inspired by the iconic San Sebastián style. It features a deeply browned top with a custardy interior, paired perfectly with a vibrant raspberry coulis that adds a fresh and tangy contrast. This no-crust cheesecake offers a rich, luscious texture with a slightly smoky flavor that makes it truly unique.

Ingredients

For the Burnt Basque Cheesecake

  • 2 pounds (900g) cream cheese, softened
  • 1 1/2 cups (300g) granulated sugar
  • 6 large eggs
  • 2 1/2 cups (600ml) heavy cream
  • 1/4 cup (30g) all-purpose flour
  • 1/4 teaspoon fine salt
  • 1 teaspoon vanilla extract

For the Raspberry Coulis

  • 2 cups (300g) fresh or frozen raspberries
  • 1/4 cup (50g) granulated sugar
  • 1 tablespoon lemon juice
  • 2 tablespoons water

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (205°C). Line a 9-inch (23 cm) springform pan with parchment paper, ensuring the paper extends above the rim to accommodate the cheesecake's rise.
  2. Prepare the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy with no lumps remaining. Add eggs one at a time, mixing well after each addition. Pour in the heavy cream and continue to mix until the batter is fully combined and smooth. Sift the flour over the mixture and add salt. Fold everything gently but thoroughly, then stir in the vanilla extract.
  3. Bake the Cheesecake: Pour the batter into the prepared pan. Place the pan in the oven and bake for 50 to 60 minutes. The edges should be deeply caramelized and browned, almost burnt, while the center should still look slightly jiggly and creamy. Avoid overbaking to keep the custardy interior.
  4. Cool the Cheesecake: Remove the cheesecake from the oven and allow it to cool in the pan at room temperature for at least an hour. Then refrigerate it for a minimum of 4 hours, preferably overnight, to let it set completely and develop flavor.
  5. Prepare the Raspberry Coulis: While the cheesecake cools, combine raspberries, sugar, lemon juice, and water in a small saucepan over medium heat. Cook for about 5 minutes until the berries break down and the mixture thickens slightly. Remove from heat and strain through a fine mesh sieve to remove seeds, resulting in a smooth coulis. Let it cool.
  6. Serve: Carefully remove the cheesecake from the springform pan. Slice and drizzle generously with the raspberry coulis for a bright, fruity finish. Serve chilled.

Notes

  • Use full-fat cream cheese and heavy cream for best texture and flavor.
  • Ensure the parchment paper extends above the pan rim to catch the rising batter.
  • The burnt top is characteristic and adds a smoky depth—do not be alarmed by its appearance.
  • Refrigerate the cheesecake adequately to help it set for clean slicing.
  • The raspberry coulis can be adjusted in sweetness according to taste.
  • Leftover coulis can be refrigerated for up to 3 days or frozen for longer storage.

Find it online: https://suerecipe.com/burnt-basque-cheesecake-with-raspberry-coulis-recipe/