Lowen Cakes

Key Ingredients You’ll Need

• Cream Cheese: The base of the custard; room temperature ensures a smooth batter.
• Heavy Cream: Adds richness and creates that molten center.
• Eggs: The structure of the cake, use room temperature for a silky blend.
• Granulated Sugar: Sweetens and helps the top caramelise.
• Flour: Just enough to stabilize without making it cakey.
• Vanilla: For warm depth of flavor.

Tips for the Perfect Burnt Basque Cheesecake

• Use high heat. This cake must bake hot (220°C / 430°F) to create the burnt top and creamy center.
• Don’t overmix the batter. You want silky smoothness, not air bubbles.
• Parchment height matters. Let the parchment rise at least 2–3 inches above the pan — Basque cheesecakes puff dramatically.
• Follow the cooling sequence. This is crucial. Too fast → condensation. Too long → firm center.
• Chill before slicing. Basque needs time to settle into its custard state.

FAQ

Why is the top not dark enough?
Your oven may run cool. Increase by 10–15°C or extend bake by 5–8 minutes.

Can I add flavours?
Yes, honey, lemon zest, pistachio paste, maple, or cocoa powder work beautifully.

Do I need a water bath?
Never for Basque cheesecake. The high heat is what creates the signature texture.

🧊 Storage Tips

• Refrigerator: Up to 4 days, covered.
• Freezer: Slice, wrap tightly, and freeze for up to 1 month. Thaw overnight in fridge.
• Serving leftovers: Let slices warm 5 minutes for best texture.

Ingredients

For the Burnt Basque Cheesecake

• 600g cream cheese (24 oz), room temperature
• 200g granulated sugar (1 cup)
• 4 large eggs, room temperature
• 300ml heavy cream (1¼ cups)
• 20g all-purpose flour (2 tbsp), sifted
• 2 tsp vanilla extract
• ¼ tsp salt

Directions

1. Preheat oven to 220°C (430°F).
   • Line an 8-inch springform pan with two overlapping sheets of parchment, letting the edges rise 2–3 inches above the rim.
   • Lightly butter the parchment so it adheres to the pan.
2. In a large bowl, beat cream cheese and sugar until completely smooth (3–4 minutes).
   • Add eggs one at a time, mixing gently after each.
   • Add heavy cream, vanilla, and salt. Mix on low until glossy and combined.
3. Sift in the flour and fold until no streaks remain.
4. Pour batter into the pan and tap once to release large bubbles.
5. Bake 45–60 minutes, until the top is deep brown and the center still wobbles heavily.
6. Remove from the oven and cool in the pan for 1 hour at room temperature.
   • Transfer the cheesecake still in the pan to the fridge and chill at least 4 hours (overnight ideal).
7. Slice while cold, let stand 5–10 minutes, and enjoy the custardy center.

Notes

For an extra-dark top, broil for 30 seconds at the end — watch carefully.

If your oven runs cool (as yours does), err toward the longer bake time.

Don’t skip the 1-hour room temp cool, it prevents condensation and keeps the center silky.

Best enjoyed within 48 hours for maximum creaminess.