Description
This Creamy Burnt Basque Cheesecake features a perfectly caramelized, deeply golden top with a rich, creamy, and slightly tangy interior. Originating from the Basque region of Spain, this no crust cheesecake is baked at a high temperature to create its signature burnt exterior and irresistibly smooth texture, making it a decadent yet simple dessert to impress.
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 achieve the needed high temperature for the characteristic burnt top.
- Prepare Pan: Line a 9-inch springform pan with parchment paper, making sure it hangs over the edges to easily lift out the cheesecake later.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until completely smooth and free of lumps, ensuring a creamy batter.
- Add Sugar and Flavoring: Mix in the granulated sugar, vanilla extract, and salt until the combination is fully integrated and smooth.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to maintain a smooth texture and even mixing.
- Mix Cream and Flour: Stir in the heavy cream and all-purpose flour gently until the batter is smooth and uniform without overmixing.
- Pour Batter: Pour the prepared batter into the lined springform pan, smoothing the top lightly.
- Bake: Bake in the preheated oven for 50-60 minutes, or until the top is deeply golden brown and the center is still slightly jiggly but not raw.
- Cool: Remove the cheesecake from the oven and allow it to cool slightly at room temperature.
- Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours or preferably overnight to set fully and develop flavors.
- Serve: Once chilled, remove the cheesecake from the springform pan using the parchment paper edges, slice, and serve.
Notes
- For best results, use full-fat cream cheese and heavy cream for a rich and creamy texture.
- The parchment paper lining should extend well above the springform pan edges to prevent batter leakage and for easy removal.
- Do not overbake; the center should remain slightly jiggly to ensure the creamy interior.
- Chilling overnight enhances the flavor and texture, making it easier to slice.
- The cheesecake can be stored covered in the refrigerator for up to 3 days.
