Description
This Creamy Burnt Basque Cheesecake features a irresistibly smooth and creamy interior with a deeply caramelized, burnt top that adds a complex bittersweet flavor. Originating from Spain’s Basque region, this no-fuss cheesecake requires minimal ingredients and delivers a rich, velvety dessert perfect for any 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 ensure it is hot enough to develop the signature burnt crust on the cheesecake.
- Prepare the Pan: Line a 9-inch springform pan with parchment paper, allowing the paper to hang over the edges. This helps the cake release easily after baking and creates a rustic edge.
- Beat the Cream Cheese: In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps to create a creamy base.
- Add Sugar, Vanilla, and Salt: Mix in the granulated sugar, vanilla extract, and salt until combined, enhancing the flavor and sweetness of the batter.
- Incorporate the Eggs: Add eggs one at a time, mixing well after each addition to ensure a smooth and well-emulsified batter.
- Blend Heavy Cream and Flour: Stir in the heavy cream and all-purpose flour until the mixture is smooth and uniform; flour helps provide structure.
- Fill the Pan: Pour the batter into the prepared springform pan, smoothing the top if needed for even cooking.
- Bake: Bake for 50 to 60 minutes, or until the top turns a deeply golden brown to nearly burnt color and the center remains slightly jiggly.
- Cool and Chill: Remove the cheesecake from the oven and allow it to cool at room temperature. Then refrigerate for at least 4 hours or preferably overnight to let it set.
- Serve: Remove the cheesecake from the springform pan using the parchment paper edges, slice, and serve chilled.
Notes
- Using full-fat cream cheese and heavy cream ensures the cheesecake is rich and creamy.
- Do not overbake; the center should remain slightly jiggly to maintain a creamy texture.
- Chilling overnight improves flavor and texture, making slicing easier.
- The burnt top is traditional and contributes to the cake’s signature flavor; don’t be alarmed by its dark appearance.
- Line the pan with parchment paper extending above the rim for easy removal.
