When you think of cheesecake, you probably picture a pale, creamy cake with a soft yellow cream cheese filling. Today, though, we're introducing burnt cheesecake. Yes, you read that right: a cheesecake with a scorched top that's far more delicious than you'd expect.
What Is Basque Burnt Cheesecake?
Burnt cheesecake is made from rich cream cheese. The texture is dense and silky, with a full cheese flavour. Although the top is burnt, it leaves only a faint bitterness at the end, and it pairs perfectly with a cup of hot tea. This cheesecake originated in Spain, where it is called tarta de queso or San Sebastián cheesecake. Most people simply call it Basque cheesecake, because it began in the Basque region of Spain.
In 2018, Basque burnt cheesecake made its way to Japan, where the first shop to introduce it was called Gazta. In true Japanese style, the shop adapted it to local tastes and gave it a cute Japanese look, with a caramel aroma from the burnt top and a soft, half-set "medium rare" centre packed with cheese flavour. The cake became hugely popular, many shops started making it, and it enjoyed its peak of fame in Japan.
Basque burnt cheesecake then travelled through many countries, picking up new variations and flavours along the way, such as green tea, chocolate and orange, depending on where it went. Late last year it became a hit in Thailand too, a must-try for dessert lovers. You can take it home from a bakery, enjoy it at a pretty café and post photos on Facebook and Instagram, or bake it yourself, which is easy because there are plenty of simple recipes online.
Is Burnt Cheesecake Really Burnt, and Is It Bad for You?
Many people wonder whether Basque burnt cheesecake is actually burnt, and whether eating it could cause cancer. We've looked into what happens on the surface of this cheesecake and summarised it for you.
The dark brown colour on the cake comes from two reactions:
- Caramelization. This reaction only happens without moisture. Early in baking the surface is still moist, so it doesn't occur yet. It happens towards the end of baking, when little moisture is left on the surface: the sugar starts to scorch, giving a slightly bitter taste and caramel aroma. It happens very little in other cheesecakes, such as New York cheesecake, which has a fairly light brown top.
- The Maillard reaction, or non-enzymatic browning. This is the same reaction that browns a grilled steak. Free amino acids in the milk and eggs react with simple sugars to form brown compounds called melanoidins, along with other compounds that give roasted, toasty aromas. During baking this reaction starts before caramelization, from around the 20-minute mark. It needs some moisture: if the surface is completely dry it can't happen (caramelization takes over instead), and it works best at moderate moisture.
Together, the compounds from these two reactions give Basque burnt cheesecake its signature aroma, a faint bitterness at the end and a toasty caramel note that make this cheesecake so distinctive.
Sources: TUCK the CHEF (Facebook), imageholiday.com
