Description
This Basque Cheesecake recipe delivers a rich, creamy, and deeply caramelized dessert with a burnt top and silky interior. Originating from Spain’s Basque region, this no crust cheesecake is baked at a high temperature to achieve its characteristic burnt surface and custard-like center. Perfect for special occasions or any time you crave a decadent yet simple cake.
Ingredients
Scale
Main Ingredients
- 2 lbs cream cheese, room temperature
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, ensuring the paper extends above the rim on all sides to contain the batter and help with the rustic edges.
- Mix Cream Cheese and Sugar: In a large mixing bowl, beat the room temperature cream cheese with the granulated sugar until the mixture becomes smooth and creamy, ensuring no lumps remain.
- Add Eggs: Incorporate the eggs into the mixture one at a time, beating well after each addition to fully combine and maintain a smooth batter.
- Combine Cream, Vanilla, and Salt: Pour in the heavy cream, vanilla extract, and salt, then mix the ingredients together until fully combined and the batter is smooth.
- Add Flour: Sift the all-purpose flour into the batter and blend gently until there are no lumps, being careful not to overmix to keep the batter light.
- Pour Batter into Pan: Transfer the batter into the prepared springform pan, smoothing the top. Tap the pan gently against the counter to release any trapped air bubbles in the batter.
- Bake the Cheesecake: Bake the cheesecake in the preheated oven for 50 to 60 minutes. The top should develop a deeply golden brown, almost burnt appearance while the center remains slightly jiggly to ensure creamy texture.
- Cool and Chill: Allow the cheesecake to cool completely at room temperature. Once cooled, refrigerate it for at least 4 hours or overnight to set properly before slicing and serving.
Notes
- Use full-fat cream cheese and heavy cream for the best texture and flavor.
- Do not overbake; the cheesecake should have a slightly jiggly center when done.
- The burnt top is intentional and adds depth of flavor.
- Allow refrigeration after baking for at least 4 hours to achieve the perfect creamy consistency.
- Line the pan generously with parchment paper to prevent sticking and achieve rustic edges.
- Bring cream cheese to room temperature before mixing to avoid lumps.
