Description
This Creamy Burnt Basque Cheesecake features a deeply caramelized top with a lusciously smooth and creamy center. Baked at high heat to achieve its signature burnt crust, this Spanish-inspired dessert is rich, flavorful, and indulgently creamy, perfect for cheesecake lovers looking for a unique twist.
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 prepare for baking the cheesecake at a high temperature for the characteristic burnt top.
- Prepare Pan: Line a 9-inch springform pan with parchment paper, ensuring the paper extends beyond the edges to make removing the cheesecake easier after baking.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it is completely smooth and without lumps, ensuring a creamy texture for the cheesecake.
- Add Sugar and Flavorings: Add the granulated sugar, vanilla extract, and salt to the cream cheese. Mix well until all ingredients are thoroughly combined and the mixture is smooth.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to fully incorporate them and maintain a smooth batter.
- Mix in Cream and Flour: Stir in the heavy cream and all-purpose flour; continue mixing until the batter is smooth and homogeneous with no flour pockets.
- Pour Batter: Pour the prepared batter into the lined springform pan, spreading evenly to the edges.
- Bake Cheesecake: Bake in the preheated oven for 50 to 60 minutes, or until the top is a deep golden brown with a burnt appearance and the center still jiggles slightly when shaken gently.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool slightly at room temperature. Then refrigerate for at least 4 hours or preferably overnight to set properly.
- Serve: Carefully remove the cheesecake from the springform pan using the parchment paper edges, slice, and serve chilled.
Notes
- Allow the cheesecake to fully chill to develop its creamy texture and clean slices.
- The slightly burnt top is essential for the classic Basque cheesecake flavor; don’t worry if it looks very dark.
- Line your pan generously to prevent sticking and aid in easy removal.
- The center should remain slightly jiggly when taken out of the oven; it will firm up as it cools.
- For best results, use full-fat cream cheese and heavy cream.
