How long will a burnt Basque cheesecake keep in the refrigerator?

A burnt Basque cheese cake will keep in the fridge for about 3-5 days.

Can you freeze a burnt Basque Cheesecake?

Yes, you can freeze a burnt Basque Cheesecake. If covered well, it will keep for you in the freezer for up to three months.

What is the difference between a Basque cheesecake and a New York Style cheesecake?

A Basque cheesecake and a New York Style cheesecake differ in terms of origin, texture, and baking technique. A Basque cheesecake is originally from the Basque region of Spain and is known for its burnt and caramelized exterior, creamy interior, and rustic appearance. It is typically baked at a higher temperature for a shorter time, resulting in a more custard-like consistency. On the other hand, a New York Style cheesecake is dense, creamy, and smooth with a rich flavor. It is baked at a lower temperature for a longer time, giving it a firm texture.

New! Milk and Honey Burnt Basque Cheesecake (with spiced peach sauce)

Milk and Honey Burnt Basque Cheesecake

Print Recipe

An impossible-to-mess-up crustless Basque style cheesecake covered in a peachy, cinnamon brown sugar butter sauce. The addition of buttermilk isn’s as traditional, but my own little twist. That extra punch of tang helps balance everything out and makes for the most incredible flavor.

Author: Lauren McDuffie
Yield: 8 to 10 servings 1x

Ingredients

Units Scale

2 pounds (32 ounces) cream cheese, at room temperature
2 cups granulated sugar
5 large eggs
2 cups buttermilk
1.5 teaspoons salt, divided
2.5 teaspoons cinnamon, divided
1/3 cup honey
3 teaspoons vanilla extract, divided
1/3 cup all-purpose flour
2 peaches, thinly sliced
4 tablespoons butter, plus extra for greasing the pan
1/4 cup brown sugar

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Instructions

Preheat your oven to 400 degrees F. Adjust the rack to the middle position. Liberally butter/grease a 10-inch spring-form pan.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand-held mixer), whip together the cream cheese and sugar on medium speed until very smooth; about 3 minutes. Add the eggs one at a time, beating until each is fully incorporated. Add the buttermilk, 1 teaspoon of the salt, 1.5 teaspoons of the cinnamon, the honey, and 2 teaspoons of the vanilla. Mix until everything is very smooth.
Sift the flour over the top and mix until combined and the lumps have broken up. Pour into the greased pan and bake for 60 to 65 minutes, or until very deeply browned and just jiggly in the center (it won’t be set all the way through).
Allow the cheesecake to cool for at least 30 minutes before you try to remove it from the pan (I let it cool almost to room temp). Run a sharp knife around the edge of the cake, just to make sure it’s come loose from the sides, ensuring a clean removal. It will sink dramatically as it cools, fyi.
Meanwhile, whip up your Peachy Brown Sugar Butter Sauce: In a large skillet over medium heat, add 4 tablespoons of butter, the brown sugar, the sliced peaches, and the cinnamon. Cook, stirring gently, until the sugar has dissolved into the butter and the peaches have softened; about 6 to 8 minutes. Turn off the heat and stir in 1 tsp of the vanilla extract. Cool slightly and spoon over the cheesecake before slicing/serving.

Notes

This cheesecake may be made a day in advance. Cover and chill. Just make sure to allow it ample time to sit out and come up to closer to room temp before serving.

Find it online: https://mykitchenlittle.com/2024/07/09/honey-burnt-basque-cheesecake/