Description
This Creamy Burnt Basque Cheesecake features a decadent, deeply caramelized top with a creamy, custard-like interior. Baked at a high temperature to achieve its signature burnt appearance, this cheesecake is rich, smooth, and irresistibly delicious, perfect for a refined dessert or special occasion.
Ingredients
Scale
Cheesecake Batter
- 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 the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the cheesecake at a high temperature for that signature burnt top.
- Prepare the Pan: Line a 9-inch springform pan with parchment paper, making sure the paper hangs over the sides for easy removal of the cheesecake.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it becomes smooth and creamy, creating the base of your batter.
- Add Sugar, Vanilla, and Salt: Mix in the granulated sugar, vanilla extract, and salt thoroughly, ensuring an even distribution of sweetness and flavor.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to maintain a smooth mixture and to help avoid lumps.
- Mix in Cream and Flour: Stir in the heavy cream and all-purpose flour until the batter is fully combined and smooth, which will help the cheesecake set properly during baking.
- Pour Batter into Pan: Transfer the batter into the prepared springform pan, smoothing the top as needed.
- Bake the Cheesecake: Bake in the preheated oven for 50-60 minutes or until the top has a deeply golden, almost burnt appearance, and the center remains slightly jiggly when gently shaken.
- Cool and Chill: Remove the cheesecake from the oven and let it cool slightly at room temperature. Then refrigerate for at least 4 hours or overnight to allow the cheesecake to set and develop its creamy texture.
- Serve: Carefully remove the cheesecake from the springform pan using the parchment paper overhang, slice, and serve chilled for the best flavor and texture.
Notes
- For best results, ensure the cream cheese is fully softened before mixing to avoid lumps.
- Do not overbake; the center should be jiggly when you remove it from the oven to maintain creaminess.
- Refrigeration is key to help the cheesecake firm up and enhance the flavors.
- Use a high-quality cream cheese for a richer flavor and smoother texture.
- Let the cheesecake come to room temperature for about 10-15 minutes before serving if you prefer a softer texture.
