Description
This Creamy Burnt Basque Cheesecake is a rich and decadent dessert known for its deeply caramelized top and creamy, custardy interior. Originating from the Basque region of Spain, this cheesecake is baked at a high temperature to create a signature burnt surface that contrasts beautifully with its smooth, luscious body.
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 Oven: Preheat your oven to 400°F (200°C) to ensure it’s hot enough to create the characteristic burnt top on the cheesecake.
- Prepare Pan: Line a 9-inch springform pan with parchment paper, letting it overhang the sides. This helps with easy removal of the cake later.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until completely smooth and creamy for a lump-free texture.
- Add Sugar, Vanilla, and Salt: Mix in the granulated sugar, vanilla extract, and salt until all ingredients are well combined and the mixture is smooth.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure even distribution and a consistent batter.
- Mix Cream and Flour: Gently stir in the heavy cream and all-purpose flour until the batter becomes smooth and fully blended.
- Pour Batter: Pour the prepared batter into the lined springform pan, spreading it evenly.
- Bake: Bake the cheesecake for 50-60 minutes. The top should be a deep golden brown with a slightly jiggly center, indicating it is perfectly baked yet creamy inside.
- Cool Down: Remove the cheesecake from the oven and let it cool at room temperature for a short while before refrigerating.
- Chill: Refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely and develop its rich flavor.
- Serve: Carefully remove the cheesecake from the springform pan using the parchment overhang, slice, and serve chilled for the best texture and taste.
Notes
- Ensure the cream cheese is fully softened before mixing to avoid lumps in the batter.
- The burnt top is essential to this cheesecake’s authentic flavor and texture, so do not reduce the baking temperature.
- Allow the cheesecake to chill thoroughly; this improves the texture and flavor complexity.
- Use a high-quality cream cheese for the creamiest result.
- Line the pan with parchment paper extending above the edges to make removing the cake easier.
