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Basque Burnt Cheesecake Recipe

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4.2 from 65 reviews

  • Author: admin
  • Total Time: 5 hours 10 minutes
  • Yield: 8 servings 1x

Description

This Basque Burnt Cheesecake is a rich, creamy dessert with a signature deeply caramelized top and a soft, custardy center. Baked at a high temperature, this cheesecake develops a beautifully burnt exterior that contrasts perfectly with its smooth interior. It’s effortless to make, requires no crust, and is sure to impress with its unique flavor and texture.

Ingredients

Scale

Cheesecake Batter

  • 2 lbs (900g) cream cheese, at room temperature
  • 1 1/4 cups (250g) granulated sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 6 large eggs
  • 1 1/4 cups (300ml) heavy cream
  • 1/4 cup (30g) all-purpose flour, sifted

Optional

  • Powdered sugar (for dusting)

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (200°C). Line the bottom and sides of a 10-inch (25cm) springform pan with parchment paper, ensuring the paper extends about 2 inches above the rim to prevent spillage as the cheesecake rises.
  2. Prepare the cheesecake batter: In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
  3. Add sugar and salt: Mix in the granulated sugar and salt, beating until well combined, scraping down the sides of the bowl as needed to ensure uniform mixing.
  4. Add vanilla extract: Incorporate the vanilla extract into the mixture until fully blended.
  5. Add eggs: Add eggs one at a time, mixing well after each addition to maintain a smooth texture.
  6. Add heavy cream: Lower the mixer speed and gradually pour in the heavy cream, mixing gently until the batter is smooth and homogeneous.
  7. Fold in flour: Sift the flour over the batter and gently fold it in with a spatula until fully combined, ensuring no lumps.
  8. Bake the cheesecake: Pour the batter into the prepared pan and tap the pan lightly on the counter to release any air bubbles. Bake in the preheated oven for 50-60 minutes, until the top is deeply golden brown and slightly cracked while the center remains jiggly.
  9. Cool the cheesecake: Remove from oven and let cool in the pan for 30 minutes to set slightly.
  10. Remove from pan and cool: Carefully remove the cheesecake from the springform pan and allow it to cool completely at room temperature.
  11. Chill the cheesecake: Refrigerate the cooled cheesecake for at least 4 hours or overnight to firm up and develop flavor.
  12. Serve: Before serving, optionally dust with powdered sugar. Slice and serve chilled for the best texture and taste.

Notes

  • Make sure the cream cheese is at room temperature to achieve a smooth batter without lumps.
  • Do not overbake; the center should remain slightly jiggly when you take it out as it firms up during cooling.
  • Using parchment paper extending above the pan sides helps contain the batter as it bubbles and rises.
  • For best flavor and texture, chill the cheesecake overnight before serving.
  • You can dust the cheesecake with powdered sugar for a subtle sweetness and attractive presentation.
  • Prep Time: 15 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish

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Find it online: https://ascookasyoucan.com/basque-burnt-cheesecake-recipe/