Classic Cakes
Bundle Deals
Shop all
Photo Cakes
Classic Mini Cakes (2 pax)
Korean Bento Cakes (2 pax)
Mini Cakes (3 - 4 pax)
Birthday Cakes
Gender Reveal
Money Pulling Cakes
Trending Cakes
Dessert Delivery
Anniversary and Celebratory Cakes
Marketing Campaigns
Mini Bites
Customised Cupcakes
Cake Toppers
My Cart (0)
$59.90
$198.90
$228.90
$148.90
The Basque Burnt Cheesecake originated from San Sebastian, Spain and was created in 1990 by a chef named Santiago Rivera. If you don’t already know, the absence of a crust on the Basque Burnt Cheesecake gave it its iconic look!
With its creamy middle and burnt exterior, this scrumptious treat made global headlines. This is all thanks to its custardy sweet middle and bittersweet burnt exterior. If that isn’t enough to make your mouth water, we’re not sure what will! Today, we present to you the ultimate recipe used to bake our Basque Burnt Cheesecake, so keep your eyes peeled!
Here are the ingredients that you’ll need for Singapore’s best Basque Burnt Cheesecake recipe:
500g of Cream Cheese
180g of Sugar
120g of Egg White
80g of Egg Yolk
400g of Heavy Cream
25g of Cake Flour
50g of Butter
Now, let’s proceed to the step by step process for baking Bob the Baker Boy’s Basque Burnt Cheesecake!
Get ready your stand mixer, and start beating 500g of Cream Cheese until it’s smooth, light and fluffy.
Slowly and steadily add 180g of Sugar to the Cream Cheese.
Drizzle in your egg mixture into the mixing bowl
Add 400g of Heavy Cream to the mixture and continue mixing thoroughly.
Melt butter until just bubbling, and pour it into the bowl of Cake Flour.
Slowly and steadily add this to the batter and mix until just combined.
Cover a cake pan with parchment paper, with sides slightly overhanging.
Pour the batter into the prepared pan at a height. (1000g into a 6 inch). I like using springform pan for easy removal later on.
Tap the pan lightly on the countertop so remove any air bubbles on the surface.
Finally, bake at 240°C for 35 minutes - It can be anywhere between 220°C- 250°C depending on your oven. As with the temperature, the bake time has to be adjusted accordingly, so keep testing!
And when the oven rings, it’s time to take out of the smokin’ hot oven so be very careful! A great way to see is that the middle of the baked cheesecake jiggles, but it’s not exactly watery.
Let it cool to room temperature, before letting it set in the chiller overnight.
With our secret recipe, you can now enjoy a freshly baked Basque Burnt Cheesecake in the comfort of your own home!
Some ingredients on this list can be substituted, such as types of whipped cream and vanilla extract, for instance. Also, almond flour can be used in replacement of cake flour if you’d like. Additionally, common factors such as having ingredients at room temperature is key!
Wanna turn it into the diva of Basque Burnt Cheesecakes? Throw in some high quality cookies and cream (I love Oreos, so do you!), Melted Couverture Swirls, Strawberry Jams… whatever! You get a new version of our favourite cheesecake recipe. I like the original one the best.
Although there are a multitude of ways to bake a basque burnt cheesecake, we recommend following our recipe closely for best results! Keto dieters, guess what? This doubles up as a keto burnt cheesecake recipe, and i’d say carb keto watches, you can now prepare this keto dessert to satisfy your cravings - cause what’s better than a freshly home-baked cheesecake that won’t break your diet?
It’s essential to practice good discipline when baking. This includes preheating the oven diligently and adding eggs one at a time. Although this might seem redundant, it’s always the little things that make a big difference!
Now we hope that the divine goodness of our Basque Burnt Cheesecake travels far and wide. Try out our recipe today and let us know what you think!