Elderflower Burnt Basque Cheesecake
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Cheesecake has to be one of my all time favorite desserts. The rich, creamy consistency of a good cheesecake is difficult to beat! Have you ever had a basque cheesecake before? The basque “burnt” cheesecake, is a cheesecake where the top is intentionally burnt or browned. This gives it a caramelized flavor that is absolutely to die for. The inside is moist, soft, and jiggly. With the addition of fruity, floral elderflowers this is one of my all-time favorite recipes to make in the early days of summer.
what are elderflowers?
Elderflowers are the flowers from the elder tree. These trees or large, bushy shrubs grow just about anywhere they can. You can usually find them in sunny spots in the city and countryside, usually in spots where they can grow wild like railway lines, motorway banks, footpaths, hedges, and derelict land.
If you have not yet had the chance to try elderflowers, they are quite delightful. The flavor of elderflowers pair well with honey and vanilla, and they are just as light and airy tasting as the flowers appear. You can make so many delicious things with elderflowers like Elderflower Cordial or Elderflower Cake! It blooms in Iowa in late May through early July and the berries are usually ready to pick in August through September.
You can learn how to forage for and harvest elderflowers in my Ultimate Cozy Guide to Foraging for Elderflowers.
gathering ingredients to make elderflower burnt basque cheesecake:
To make this light and creamy basque cheesecake flavored with elderflowers, you will need to gather a few key ingredients. Elderflowers can really only be foraged, so you may need to take to the wild footpaths to find your ingredients! Be sure to use the elderflowers as soon as you gather them to preserve their freshness and flavor.
Heavy Cream. To flavor this cheesecake, you will need heavy cream to infuse the elderflowers in.
Elderflowers. For this recipe, only 4 elderflower sprays are needed!
Cream Cheese. Make sure that your cream cheese is softened to room temperature before mixing to prevent any lumps in the batter.
Sugar. Granulated sugar works best for this recipe.
Eggs. To create its rich and creamy texture, you will need 7 eggs for this recipe.
Flour.
Salt.
Vanilla.
how to make a perfect basque cheesecake:
Use a High-fat Cream Cheese and Heavy Cream. The quality of your cream cheese will affect the overall flavor of your cheesecake. Of course, not everyone has access to the best quality ingredients. If there is anything you should look out for, it should be using a high-fat cream cheese and heavy cream.
Do not Over-beat the Batter. Pay attention to the measurements of the ingredients in this recipe as well as the mixing times. If the batter is over-beaten, it can create too much air in the batter and cause cracks in the final cheesecake.
Bake at a High Temperature. Unlike other cheesecakes that are baked with the bain-marie method, or in a water bath at a lower temperature, the basque cheesecake is baked on a pan at a high temperature for a shorter amount of time. This creates that signature burnt top with delectable caramelized flavor and a gooey, soft inside.
Cool Slowly to Prevent Cracks. To prevent cracks in the top of your cheesecake, you will want to let it cool slowly. After baking, turn off the oven and allow the cheesecake to finish cooling fully in the oven with the door open. Then, after tempering to the room, it should be move to the refrigerator and chilled for at least 6 hours or longer. For the best results, serve the cheesecake at room temperature!
how to make elderflower burnt basque cheesecake:
Step One: Begin by infusing the heavy cream with the elderflowers. Warm the cream in a medium saucepan, just bringing it to a simmer or around 110° F (43° C). Stir in the elderflowers and cover the pan, steeping the flowers in the hot cream for about 20 minutes. Then, strain the flowers and allow the cream to cool to room temperature.
Step Two: Prepare the baking pan. For this recipe, you will need a 10-inch (25-cm) springform pan. Grease the inside of the pan lightly and line with parchment paper. The easiest way to do this, for a traditional nubby edge, is to crinkle the paper and simply stuff it into the pan, creasing along the bottom edge. Trim any excess paper, if necessary. Set the springform pan on a large baking sheet and set this aside for now.
Step Three: In a large bowl, cream together the cream cheese and sugar until the sugar is mostly dissolved and the cream cheese is smooth and slightly fluffy, about 3 to 4 minutes. Then, beat in the eggs, waiting for each egg to be incorporated before adding the next one, about 6 to 8 minutes total. Then, stir in the flowers, salt, vanilla, and cream, about 2 more minutes.
Step Four: Spread the batter into the prepared pan. Place the pan on the baking sheet into the preheated oven and bake for about 30 to 35 minutes or until the cheesecake is browned on top and jiggly in the center like Jell-O. You can test this by gently shaking the pan. The center of the cake should bounce back like a trampoline when gently tapped on.
Step Five: Turn off the oven and crack open the door. Allow the cheesecake to cool in the unheated oven for about 1 hour, tempering to the temperature of the room. Remove the cheesecake from the oven and place it into the refrigerator for at least 6 hours or overnight. The next day, bring the cheesecake out onto the counter to temper to room temperature for about 1 hour before slicing and serving with Homemade Strawberry Sauce.
final thoughts:
This Elderflower Burnt Basque Cheesecake is incredibly soft and sweet. The vanilla and elderflower pairing is absolutely lovely. This cheesecake is the perfect little sweet summer treat. It’s cool and moist, and it serves up wonderfully with my Homemade Strawberry Sauce recipe or a chocolate sauce. You may even enjoy this cake with a drizzle of raw honey, too!
xoxo Kayla
Elderflower Burnt Basque Cheesecake
Ingredients
- 1 cup (240 ml) heavy cream
- 4 elderflower sprays
- 2 lb (907 g) cream cheese, softened
- 2 cups (400 g) granulated sugar
- 7 large eggs
- 1 tbsp (8 g) all-purpose flour
- 1/2 tsp kosher salt
- 1 tsp vanilla extract
- Homemade Strawberry Sauce
Instructions
- In a small saucepan, warm the heavy cream to just a simmer, or about 110° F (43° C). Remove the pan from heat and stir in the elderflowers. Cover the pan allow the infused cream to steep for about 20 minutes. Strain the cream through a fine mesh sieve and allow it to cool to room temperature.
- While the cream cools, prepare the baking pan. For this recipe, you will need a 10-inch (25-cm) springform pan. Grease the inside of the pan lightly and line with parchment paper. The easiest way to do this, for a traditional nubby edge, is to crinkle the paper and simply stuff it into the pan, creasing along the bottom edge. Trim any excess paper, if necessary. Set the springform pan on a large baking sheet and set this aside for now.
- In a large bowl, cream together the cream cheese and sugar until light and fluffy, about 4 minutes. Beat in the eggs, one at a time, until they are fully incorporated, about 6 to 8 minutes total. Stir in the flour, salt, and vanilla, and the heavy cream until the batter is smooth, about 2 minutes.
- Spread the cheesecake filling into the prepared springform pan. Then, place the entire pan and baking sheet into the refrigerator for 1 hour.
- Preheat the oven to 400° F (204° C). When the oven is ready, place the cheesecake on the baking sheet into the oven and bake for about 30 to 35 minutes, or until the cheesecake is jiggly in the center like Jell-O and is nicely browned on top. It should look burnt but the filling will appear as if it's not fully cooked. It should bounce back like a trampoline when you press on the center of the cake.
- Turn off the oven and prop open the oven door. Leave the cheesecake in the oven and allow the cake to temper to room temperature, about 1 to 2 hours. Then, transfer the cheesecake to the refrigerator and chill the cake for at least 6 hours or overnight.
- Before serving, bring the cheesecake out on the counter to come to room temperature, about 1 to 2 hours. Slice and the cake and serve on its own or with Homemade Strawberry Sauce.
Nutrition Facts
Calories
685Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
