If ever there was a perfect Christmassy dessert – a magically special, sweet treat filled with wintry, holiday vibes – it has got to be this Cranberry & White Chocolate Burnt Basque Cheesecake.
It just so happens to also be the easiest cheesecake you’ll ever make. You don’t have to make a crust, as the top forms itself into the most fetching, deeply dark brown crust all on its own. How amazing is that!? It’s just the most un-fiddly of cheesecakes, requiring no special water bath or stressing over cracks and crevices. We actually WANT those, you see. They add charm and character.
With ruby red pops of tangy cranberries and the sweetness of creamy white chocolate, this cheesecake is just a lovely combination of balanced flavors. It’s my new favorite winter and holiday dessert, in fact.
What is a Burnt Basque Cheesecake?
Born in San Sebastian, Spain – the capital of the Basque region – at La Vina restaurant under the brilliant hands of chef Santiago Rivera, this cheesecake (la tarte de queso) is apparently the apple of many a chef’s eye, the world over. It sports this creamy, luscious, jiggles-just-enough center that breaks against the addictively contrasting crust that forms as the thing bakes away in the hot oven.
This Basque-style cheesecake stays a little puddly in the middle. It tastes like it’s crusted in some sort of caramel-infused layer that you brilliantly wove into the mix (but you didn’t actually). It’s really just confectionary alchemy at its finest.
A Perfect Christmassy Cheesecake, with Cranberries and White Chocolate
Butter, for greasing the pan
1 cup white chocolate chips, melted according to package directions
24 oz. cream cheese, at room temperature (3 packages)
2 cups granulated sugar
5 large eggs, at room temperature
2 cups heavy cream
½ tsp salt
3 tsp vanilla extract (or vanilla bean paste, if you can find it)
2 tsp cinnamon
½ tsp freshly grated nutmeg
â…“ cup all-purpose flour
1 cup fresh cranberries, chopped
Cranberry & White Chocolate Burnt Basque Cheesecake: How to Make It
Preheat the oven to 400 degrees F. Adjust the rack to the middle position. Grease (with butter) a 10-inch springform pan.
In the bowl of a stand mixer, or in a large mixing bowl with a hand-held mixer, cream together the cream cheese, the melted white chocolate and the sugar; takes about 2 minutes. Stop to scrape down the sides/bottom of the bowl.
Add the eggs to the batter, one at a time, mixing to incorporate each one. Add the cream, salt, vanilla, cinnamon, and nutmeg. Mix to combine. Sprinkle the flour over top and mix just until combined (scrape those sides!). Pour the batter into the pan and add the cranberries, using a spoon or knife to swirl and stir them in a bit (I like to leave some right on top, for looks).
Bake for 60 to 75 minutes (It’s a long bake) or until set around the edges and the top has achieved a deeply golden brown color, that is even darker around the edges. NOTE: If the tops is getting browner than you’d like, simply lay a piece of foil right over top, lightly, as this will greatly stop the browning while still allowing the inside to bake.
The middle will still be jiggly – this is what you want. It’s supposed to be pudding/custard-like. It will sink as it cools, and it will set up quite a bit.
Cool the cheesecake for at least 30 minutes before running a knife around the edges (to release it) and removing it from the pan. Let it cool almost completely before serving.
Store in the fridge. It will last for up to 4 or 5 days in the fridge.
If you like the looks of this Cranberry & White Chocolate Burnt Basque Cheesecake, then you might also enjoy:
Peachy Burnt Basque Cheesecake
Cheesecake Stuffed Irish Cream Coffeecake
Cranberry & White Chocolate Burnt Basque Cheesecake
A soft and rich, almost pudding-like cheesecake made in the Basque style – without a pre-made crust, as the top forms its own beautifully browned, toasted crust. The tang of fresh cranberries is the perfect partner to some sweet melted white chocolate. Winter’s perfect sweet treat.Â
Ingredients
Butter, for greasing the pan
1 cup white chocolate chips, melted according to package directions
24 oz. cream cheese, at room temperature (3 packages)
2 cups granulated sugar
5 large eggs, at room temperature
2 cups heavy cream
½ tsp salt
3 tsp vanilla extract (or vanilla bean paste, if you can find it)
2 tsp cinnamon
½ tsp freshly grated nutmeg
â…“ cup all-purpose flour
1 cup fresh cranberries, chopped
Instructions
Preheat the oven to 400 degrees F. Adjust the rack to the middle position. Grease (with butter) a 10-inch springform pan.
In the bowl of a stand mixer, or in a large mixing bowl with a hand-held mixer, cream together the cream cheese, the melted white chocolate and the sugar; takes about 2 minutes. Stop to scrape down the sides/bottom of the bowl.
Add the eggs to the batter, one at a time, mixing to incorporate each one. Add the cream, salt, vanilla, cinnamon, and nutmeg. Mix to combine. Sprinkle the flour over top and mix just until combined (scrape those sides!). Pour the batter into the pan and add the cranberries, using a spoon or knife to swirl and stir them in a bit (I like to leave some right on top, for looks).
Bake for 60 to 75 minutes (It’s a long bake) or until set around the edges and the top has achieved a deeply golden brown color, that is even darker around the edges. NOTE: If the tops is getting browner than you’d like, simply lay a piece of foil right over top, lightly, as this will greatly stop the browning while still allowing the inside to bake.Â
The middle will still be jiggly – this is what you want. It’s supposed to be pudding/custard-like. It will sink as it cools, and it will set up quite a bit.Â
Cool the cheesecake for at least 30 minutes before running a knife around the edges (to release it) and removing it from the pan. Let it cool almost completely before serving.Â
Store in the fridge. Can be enjoyed cold or allow it to come up to room temp first. It will last for up to 4 or 5 days in the fridge.
