Description
This Creamy Burnt Basque Cheesecake features a deeply caramelized, almost burnt top with a luscious, creamy interior that melts in your mouth. Originating from the Basque region of Spain, this no-fuss cheesecake is baked at a high temperature to create its signature rustic look and rich flavor.
Ingredients
Scale
Cheesecake Ingredients
- 2 pounds cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 large eggs
- 1 cup heavy cream
- 1/4 cup all-purpose flour
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough for the cheesecake’s signature burnt top.
- Prepare pan: Line a 9-inch springform pan with parchment paper, allowing excess paper to hang over the edges for easy removal later.
- Beat cream cheese: In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps for a creamy batter.
- Add sugar and flavorings: Mix in the granulated sugar, vanilla extract, and salt until the ingredients are fully combined.
- Incorporate eggs: Add the eggs one at a time, beating well after each addition to create a smooth, homogenous mixture.
- Mix in cream and flour: Stir in the heavy cream and all-purpose flour until the batter is smooth and consistent without lumps.
- Pour batter: Pour the prepared batter into the lined springform pan, spreading it evenly.
- Bake cheesecake: Bake for 50-60 minutes, or until the top turns a deep golden brown and the center remains slightly jiggly to maintain creaminess.
- Cool and chill: Remove from oven and allow to cool slightly at room temperature, then refrigerate for at least 4 hours or overnight to set fully.
- Serve: Remove the cheesecake from the springform pan using the parchment paper overhang, slice, and enjoy the creamy, caramelized dessert.
Notes
- Allow the cheesecake to cool completely before refrigerating to avoid condensation affecting texture.
- The slightly jiggly center indicates perfect doneness; it will firm up while chilling.
- Use full-fat cream cheese and heavy cream for the richest, creamiest texture.
- Parchment paper lining makes removing the cheesecake easy and preserves its rustic edges.
- For best flavor, refrigerate overnight to allow the cheesecake to fully develop its texture and taste.
