Brulee Basque Cheesecake is a luxurious dessert that combines the rich, custard-like texture of a classic Basque cheesecake with the crisp, caramelized sugar topping of crème brûlée. This unique fusion delivers an irresistible contrast: a deeply creamy center topped with a thin layer of brittle, golden caramel that cracks beautifully under a spoon.
Originating from Spain, Basque cheesecake is known for its rustic appearance, burnt exterior, and crustless design. Unlike traditional cheesecakes, it is baked at a high temperature to achieve a deeply caramelized surface while keeping the inside soft and almost molten. Adding a brûlée topping elevates this dessert even further, making it elegant enough for special occasions yet simple enough to prepare at home.
Ingredients
For the Basque Cheesecake
- 600 g (about 21 oz) full-fat cream cheese, at room temperature
- 200 g (1 cup) granulated sugar
- 4 large eggs, at room temperature
- 300 ml (1¼ cups) heavy cream
- 1 tablespoon vanilla extract
- 1 tablespoon cornstarch or all-purpose flour
- ¼ teaspoon salt
For the Brulee Topping
- Granulated sugar (enough to lightly coat the surface)
Step-by-Step Instructions
1. Prepare the Pan
Preheat the oven to 220°C (430°F). Line a round cake pan with parchment paper, allowing the paper to extend above the edges. This cheesecake rises while baking and will deflate slightly as it cools.
2. Mix the Cream Cheese and Sugar
In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and mix until fully incorporated and lump-free.
3. Add the Eggs
Add the eggs one at a time, mixing gently after each addition. Avoid overmixing to prevent incorporating too much air into the batter.
4. Incorporate the Cream and Flavorings
Pour in the heavy cream and vanilla extract. Mix until smooth. Sift in the cornstarch (or flour) and add the salt, then gently mix until just combined.
5. Bake the Cheesecake
Pour the batter into the prepared pan. Bake for 35–40 minutes, or until the top is deeply golden brown and slightly cracked. The center should still jiggle when gently shaken — this ensures a creamy interior.
6. Cool and Chill
Remove the cheesecake from the oven and allow it to cool completely at room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, to fully set.
How to Brulee the Cheesecake
7. Slice and Prepare
Remove the chilled cheesecake from the pan and peel away the parchment paper. Slice into portions and place each slice on a heat-safe plate.
8. Add Sugar
Sprinkle a thin, even layer of granulated sugar over the top of each slice. Avoid thick layers, as they may burn before melting properly.
9. Caramelize
Using a kitchen blow torch, heat the sugar until it melts and turns into a golden, glass-like caramel crust. Move the flame continuously for even caramelization.
10. Serve Immediately
Allow the caramel to harden for about 1 minute, then serve immediately to enjoy the perfect contrast between the crisp topping and creamy cheesecake.
Tips for Best Results
- Use full-fat cream cheese for the creamiest texture.
- Do not overbake; a jiggly center is essential for the signature Basque cheesecake creaminess.
- Brulee the sugar just before serving to keep the topping crisp.
- A blow torch is strongly recommended for best caramelization results.
Why You’ll Love Brulee Basque Cheesecake
This dessert offers the best of two worlds: the rich, smooth indulgence of Basque cheesecake and the dramatic crunch of caramelized sugar. With minimal ingredients and a rustic baking style, Brulee Basque Cheesecake proves that elegant desserts don’t have to be complicated.
Whether served at a dinner party or enjoyed as a personal treat, this cheesecake is guaranteed to impress with every crack and creamy bite.