Burnt Basque Cheesecake with Vanilla Bean Blackberry Compote Tips, FAQ & printable recipe

Tips for success

For the cleanest slices, use a sharp knife dipped in hot water and wiped dry before each cut. This prevents the cheesecake from sticking and gives a smooth edge.

If the compote is too thick, warm it slightly before spooning over the cheesecake. The cheesecake can be served slightly chilled or at room temperature; allow it to sit out for 15 minutes before serving to soften the texture.

The parchment paper should be crumpled before lining the pan to help it conform to the shape. This also creates the pleated, rustic edges that are characteristic of burnt basque cheesecake.

When grating the white chocolate, use a cold block and grate it just before adding to the batter to prevent melting. For the compote, use ripe blackberries for the best flavor; if they are tart, add a little extra sugar.

Variations

• Raspberry Compote: Replace the blackberries with fresh raspberries for both the batter and the compote. The raspberries will break down more easily, creating a smoother compote with a slightly different tartness.
• Citrus Twist: Add the zest of one lemon or orange to the batter along with the vanilla beans. The citrus brightens the flavor and pairs well with the berries. Use a citrus-infused compote by simmering the fruit with a strip of zest.
• Chocolate Swirl: Melt 4 oz of dark chocolate and swirl it into the batter before baking. This creates a marbled effect and adds a deeper chocolate flavor that complements the caramelized top.
• No Compote: Omit the compote and simply serve the cheesecake with a dusting of confectioners' sugar and fresh berries on the side. This makes the cheesecake slightly less sweet and lets the caramelized top shine.

Storage and make-ahead

Fridge

Store in the refrigerator, covered, for up to 5 days. Bring to room temperature before serving for the creamiest texture.

Freezer

Wrap the cooled cheesecake tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheat

Reheat individual slices in the microwave for 15 seconds or in a 300°F oven for 5-10 minutes, just until warm.

Store leftover cheesecake in the refrigerator, covered, for up to 5 days. The compote will keep the top moist. Keep the cheesecake in the springform pan or transfer to an airtight container. Let it come to room temperature before serving for best flavor.

The cheesecake can be made up to 2 days ahead. Prepare and bake as directed, then cool and refrigerate without the compote. Spoon the compote over the top just before serving to keep the top glossy. The compote can be made up to 3 days in advance and stored in the refrigerator.

Serving ideas

Serve the cheesecake chilled or at room temperature, cut into thick wedges. The compote adds a shiny, fruity topping that contrasts with the caramelized exterior.

A dollop of whipped cream or a scoop of vanilla ice cream would be a lovely addition, but the cheesecake is delicious on its own. For an extra touch, garnish with a few fresh blackberries and a dusting of confectioners' sugar.

This cheesecake is best enjoyed within a day or two of making it, as the texture is most creamy and the top is crisp. The slices are tall and impressive, making it a perfect centerpiece for a dinner party or celebration.

Pair it with a cup of coffee or a glass of dessert wine. The burnt top and glossy compote create a beautiful contrast that is sure to impress.

Frequently asked questions

Recipe card

Burnt Basque Cheesecake with Vanilla Bean Blackberry Compote

Prep 30 minCook 1 hRest 2 hTotal 3 h 30 minServes 8

Ingredients

• 2 cups fresh blackberries
• 2 vanilla beans, split lengthwise
• 4 oz caramelized white chocolate, grated
• 32 oz cream cheese, softened
• 1 1/2 cups granulated sugar
• 5 large eggs
• 2 cups heavy cream
• 1/4 cup all-purpose flour
• 1/2 tsp kosher salt
• 1 cup blackberry compote

Instructions

1. Split the vanilla beans lengthwise and scrape the seeds. In a small bowl, combine the blackberries with the vanilla seeds and let sit while preparing the batter. Grate the caramelized white chocolate on the large holes of a box grater into a pile of ivory white chocolate curls.
2. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the heavy cream, flour, and salt until just combined. Gently fold in the grated white chocolate.
3. Line a 9-inch springform pan with parchment paper, leaving overhang. Pour the batter into the pan. Dot the surface with half of the fresh blackberries, pressing them slightly into the batter.
4. Bake at 425°F (220°C) for 55 to 60 minutes, until the top is deeply caramelized and the center is set but still moist. The cheesecake will puff up and may crack; that is expected.
5. Let the cheesecake cool in the pan for 1 hour, then refrigerate for at least 2 hours or overnight. Once fully chilled, spoon the blackberry compote over the top and spread gently.
6. To serve, run a knife under hot water, wipe dry, and slice the cheesecake into wedges. Lift each slice with a metal cake server, showing the tall layered cross-section with berries and compote.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

620

Protein

10 g

Carbohydrates

45 g

Fat

45 g

Automatic estimate from the ingredient list, not laboratory-verified.