Description
This Creamy Burnt Basque Cheesecake is a luscious dessert featuring a deeply caramelized top with a creamy, custard-like center. Originating from Spain’s Basque region, this cheesecake offers a unique flavor profile with a slightly burnt, bittersweet crust and a silky texture inside. It’s simple to make and perfect for impressing guests or indulging in a rich, comforting treat.
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 and Prepare Pan: Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, ensuring the paper extends over the edges to help lift the cheesecake out later.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and creamy using an electric mixer or stand mixer.
- Add Sugar, Vanilla, and Salt: Incorporate the granulated sugar, vanilla extract, and salt into the cream cheese mixture, mixing until fully combined and smooth.
- Add Eggs Gradually: Add the eggs one at a time, beating well after each addition to maintain a smooth texture in the batter.
- Incorporate Cream and Flour: Stir in the heavy cream and sifted flour until the batter is smooth and homogenous, taking care not to overmix.
- Pour and Bake: Pour the batter into the prepared springform pan. Bake in the preheated oven for 50-60 minutes or until the top is deeply golden brown and the center remains slightly jiggly.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool slightly at room temperature. Then refrigerate uncovered for at least 4 hours or preferably overnight to set properly.
- Serve: Once chilled, remove the cheesecake from the springform pan using the parchment paper overhang. Slice and serve chilled for the best creamy texture and flavor experience.
Notes
- Ensure cream cheese is softened to room temperature for easy mixing without lumps.
- The burnt top is intentional and adds a signature bittersweet flavor; do not worry if it looks darker than a typical cheesecake.
- Using a springform pan with parchment paper helps in easy removal without damaging the cheesecake.
- Refrigerate the cheesecake for several hours to fully set the creamy interior before slicing.
- You can customize the flavor by adding citrus zest or a splash of liqueur if desired.
