Description
This Basque Burnt Cheesecake features a deeply caramelized top with a creamy, custardy center. It is a simple, no-fuss cheesecake baked at high temperature to achieve its signature burnt exterior and luscious interior without a crust. This recipe yields a rich and flavorful dessert perfect for any occasion.
Ingredients
Scale
Cheesecake Batter
- 2 lbs (900g) cream cheese, at room temperature
- 1 1/4 cups (250g) granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 6 large eggs
- 1 1/4 cups (300ml) heavy cream
- 1/4 cup (30g) all-purpose flour, sifted
Optional
- Powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line the bottom and sides of a 10-inch (25cm) springform pan with parchment paper, making sure the parchment paper extends about 2 inches above the sides to contain the cheesecake as it rises.
- Prepare the cheesecake batter: In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Add sugar and salt: Add the granulated sugar and salt to the cream cheese and beat until fully combined, scraping the bowl sides as needed.
- Incorporate vanilla extract: Mix in the vanilla extract until evenly incorporated into the batter.
- Add eggs: Add the eggs one at a time, mixing well after each addition to ensure a smooth mixture.
- Add heavy cream: Lower the mixer speed and gradually pour in the heavy cream, mixing until the batter is smooth.
- Fold in flour: Sift the flour over the batter and gently fold it in with a spatula until just combined, avoiding overmixing.
- Pour batter into pan: Transfer the batter into the prepared springform pan. Tap the pan lightly on the counter to release any trapped air bubbles.
- Bake: Bake in the preheated oven for 50-60 minutes until the top is deeply golden brown and slightly cracked, while the center remains jiggly and undercooked.
- Cool in pan: Remove the cheesecake from the oven and let it cool in the pan for 30 minutes to stabilize.
- Remove from pan and cool: Carefully remove the cheesecake from the springform pan and allow it to cool completely at room temperature.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to firm up and develop its full flavor.
- Serve: Before serving, optionally dust the top with powdered sugar. Slice and serve chilled.
Notes
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- Do not overbake; the center should remain a bit jiggly when you take it out as it will firm up during chilling.
- Lining the springform pan with parchment paper extending above the sides prevents spillage as the batter rises.
- This cheesecake is best served chilled and can be stored refrigerated for up to 3-4 days.
- Optional powdered sugar adds a nice touch but the burnt top is flavorful on its own.
