Creamy Burnt Basque Cheesecake with Brûléed Peaches
Indulge in the decadence of this Creamy Burnt Basque Cheesecake with Brûléed Peaches. This super soft and creamy cheesecake boasts a perfectly burnt exterior, offering a rich and velvety texture inside. Topped with caramelized, brûléed peaches, this dessert delivers a delightful contrast of flavors and textures, making it an unforgettable treat.
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Ingredients You Need:
Full ingredients and recipe are in the recipe card below.
Cream cheese
Granulated sugar
Cornstarch
Salt
Eggs
Heavy cream
Vanilla extract
Ripe peaches
Lemon juice
Maple syrup
Cinnamon
Optional: turbinado sugar
Tips for making a Creamy Burnt Basque Cheesecake with Brûléed Peaches:
Use High-Quality Ingredients: Use the best quality cream cheese, heavy cream, and fresh peaches for the best flavor and texture.
Room Temperature Ingredients: Ensure all your ingredients, especially the cream cheese and eggs, are at room temperature before mixing. This helps create a smoother batter and prevents lumps.
Proper Mixing: Mix the batter until just combined to avoid incorporating too much air. Over-mixing can cause the cheesecake to crack and result in a denser texture.
Line the Pan Well: Line your springform pan with parchment paper, making sure it extends above the edges of the pan. This helps create the signature burnt edges of the Basque cheesecake and makes it easier to remove from the pan.
High Oven Temperature: Bake the cheesecake at a high temperature (430°F or 220°C) to achieve the characteristic burnt top while keeping the inside soft and creamy.
Monitor Baking Time: Keep a close eye on the cheesecake as it bakes. The center should still be jiggly when you remove it from the oven, as it will continue to set as it cools.
Cool Slowly: Let the cheesecake cool at room temperature before refrigerating. This gradual cooling helps prevent cracks and maintains the creamy texture.
Brûléed Peaches: Slice and cook the peaches, then sprinkle with sugar just before serving. Use a kitchen torch to caramelize the sugar, creating a brûléed topping that adds a delicious crunch and complements the creamy cheesecake.
Serve at Room Temperature: For the best texture and flavor, let the cheesecake sit at room temperature for about 20-30 minutes before serving.
Store Properly: Store any leftovers in an airtight container in the refrigerator. The cheesecake can be kept for up to 3 days, though it is best enjoyed fresh.
How to store a Creamy Burnt Basque Cheesecake with Brûléed Peaches:
Refrigeration: Store the cooled cheesecake in the refrigerator. Wrap it tightly with plastic wrap or place it in an airtight container. This will keep the cheesecake fresh for up to 3-4 days.
Separate Topping Storage: To maintain the best texture of the brûléed peaches, store the peaches separately in an airtight container in the refrigerator. Add them to the cheesecake just before serving.
Avoid Freezing: Freezing is not recommended for this cheesecake as it can alter the creamy texture. However, if you must freeze, wrap the cheesecake slices individually in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.
Serving Leftovers: When ready to serve leftover cheesecake, let it sit at room temperature for about 20-30 minutes to soften and enhance the flavor.
Re-caramelizing Peaches: If the brûleéed peaches lose their crunch in storage, you can sprinkle a bit more sugar on them and re-brûlée with a kitchen torch just before serving.
Prevent Moisture Loss: To prevent the cheesecake from drying out, ensure it is tightly covered or sealed in an airtight container. This helps maintain its creamy texture.
FAQs:
Q: What makes a Basque cheesecake different from other cheesecakes? A: Basque cheesecake is baked at a high temperature to achieve a deeply caramelized, burnt top and edges, while the inside remains creamy and soft. It does not have a crust and is often more rustic in appearance.
Q: How do I prevent my cheesecake from cracking? A: Ensure all ingredients are at room temperature before mixing to create a smooth batter. Avoid over-mixing and let the cheesecake cool slowly at room temperature before refrigerating.
Q: Can I use frozen peaches for the bruleed topping? A: Yes, you can use frozen peaches. Thaw them completely and pat them dry before sprinkling with sugar and bruleeing. Fresh peaches are preferred for the best texture and flavor.
Q: How do I achieve the perfect burnt top on my cheesecake? A: Bake the cheesecake at a high temperature (around 430°F or 220°C). Monitor it closely to ensure it develops a deep golden-brown top without burning.
Q: How do I store leftover cheesecake? A: Store leftover cheesecake in the refrigerator, wrapped tightly in plastic wrap or in an airtight container. It will stay fresh for up to 3-4 days.
Q: Can I make the cheesecake ahead of time? A: Yes, Basque cheesecake can be made a day ahead. In fact, it often tastes better the next day as the flavors have had time to meld. Store it in the refrigerator and brûlée the peaches just before serving.
Q: How do I brûlée the peaches for the topping? A: Slice and cook the peaches, then sprinkle them with sugar. Use a kitchen torch to caramelize the sugar until it is golden brown and crispy. Alternatively, you can broil the peaches in the oven for a few minutes.
Q: Can I freeze the cheesecake? A: Freezing is not recommended as it can alter the creamy texture. If you must freeze, wrap individual slices tightly in plastic wrap and then in aluminum foil. Thaw in the refrigerator overnight before serving.
Q: How do I reheat leftover cheesecake? A: It's best to enjoy leftover cheesecake cold or at room temperature. If you prefer it warm, let it sit at room temperature for about 20-30 minutes before serving.
Q: What can I do if my cheesecake is too runny in the center? A: A slight jiggle in the center is normal as the cheesecake will continue to set as it cools. If it's very runny, it may need more baking time. Cover the top with foil to prevent over-browning and bake for an additional 5-10 minutes, checking frequently.
Q: Can I make this in a 9” cheesecake pan? A: Yes! Please see recipe notes for instructions on making in a 9” cheesecake or springform pan.
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