Basque Burnt Cheesecake
A rich and creamy Basque Burnt Cheesecake with a deeply caramelized top and custard-soft center. This crustless wonder is baked at high heat for a rustic, dramatic finish that’s irresistibly indulgent.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
- 2 pounds (900g) cream cheese
- 1 ½ cups (300g) granulated sugar
- 5 large eggs
- 2 cups (480ml) heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat your oven to 410°F (210°C). Line a 9-inch springform pan with parchment paper, letting it overhang the sides.
- In a large bowl, beat the cream cheese and sugar until smooth and fluffy. Add eggs one at a time, mixing until just incorporated. Pour in the cream, vanilla, and salt. Sift in the flour and gently mix.
- Ensure your pan is fully lined with parchment that comes at least 2 inches above the rim.
- Pour the batter into the prepared pan and gently tap it to release air bubbles.
- Bake for 50 to 60 minutes until the top is dark golden brown and the center is still jiggly.
- Let the cheesecake cool to room temperature, then chill for at least 4 hours or overnight.
- Slice with a hot knife and serve as is or with berries or whipped cream.
Notes
- Use room temperature ingredients for the smoothest batter.
- Let the cheesecake chill overnight for best texture and clean slices.
- Serve at room temperature for the creamiest bite.
Find it online: https://www.cookfulcorner.com/basque-burnt-cheesecake/