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A golden brown Basque cheesecake on parchment paper, with a slice being removed to show its creamy interior.

BURNT BASQUE CHEESECAKE (VIYANA KAHVESI)

Discover the secretor making the perfect burnt Basque cheesecake, featuring a caramelized exterior and a rich, creamy interior. Follow these simple steps to impress your guests with this unique and delicious dessert.
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Prep Time 55 minutes
Cook Time 20 minutes
Course Dessert
Cuisine Spanish
Servings 8

Ingredients
  

  • 6 Eggs
  • 32 oz  Philadelphia cream cheese (905g)
  • 1 ⅓  cups granulated sugar (220g)
  • 2 ½ tbsp.  cornstarch (22g)
  • 1 ½ cups  heavy cream (360g)
  • ½ tbsp.  salt
  • 1 tbsp. vanilla bean paste

Chocolate ganache

  • 20 g milk or semi sweet chocolate 
  • 20 g heavy cream

Instructions
 

  • To bring all ingredients to room temperature, take them out of the fridge at least an hour before starting.
  • Ona conventional setting, preheat your oven to 410F with bottom heating.
  • Butter the bottom of an 8x3" cake pan and line it with parchment paper. Arrange the parchment in opposite directions so that it extends above the pan's edge. This will help contain the cheesecake as it rises while baking.
  • Cream the cream cheese in a stand mixer with a paddle attachment for 2–3 minutes until it is creamy. Remember to scrape the bowl's edges and bottom to remove any lumps.
  • Add the sugar and mix until it dissolves. Scrape the bowl and mix for an additional 30 seconds.
  • Break the eggs into a separate bowl. Add the eggs individually, mixing at medium speed after each addition. Avoid overmixing to ensure a smooth texture.
  • Incorporate the heavy cream, vanilla, and salt. Mix for 30 seconds.
  • Siftin the corn starch and continue mixing for 30–60 seconds until everything iswell combined.
  • Pourthe batter into the prepared cake pan. Tap the pan gently on the counter toensure that the batter flows into all of the parchment's creases.
  • Place the pan on the middle rack of the preheated oven and bake for about 55 minutes. After about 50 minutes, check for doneness. For a deep golden crust, turn on the broiler during the last 3–4 minutes. For a fully set cheesecake, bake for up to 60 minutes.
  • Remove the cheesecake from the oven. It will be wobbly; let it rest at room temperature for 5 minutes before transferring it to the fridge.
  • Cool the cheesecake overnight in the fridge. Serve it cold.
  • If you're adding chocolate ganache, pour hot cream over the chopped chocolate. Wait 5 minutes, and then mix until you have a shiny ganache. Pour the ganache over the cheesecake slices while it's still warm.