Basque Burnt Cheesecake
Indulge in the rustic charm of a Basque Burnt Cheesecake, a dessert that’s as visually striking as it is decadently creamy. This Spanish-inspired cheesecake is celebrated for its caramelized, deeply browned top—achieved by baking at a high temperature—and a rich, custard-like interior that melts in your mouth. Made with simple pantry staples like cream cheese, heavy cream, and eggs, this easy-to-follow recipe requires no crust and minimal preparation time, making it perfect for novice bakers and experienced chefs alike. Serve it slightly warm for a velvety, gooey texture or chilled for a firmer bite—either way, this cheesecake is sure to be the star of your dessert table. Perfect for dinner parties or as a luxurious treat, this burnt cheesecake combines effortless elegance with bold flavor, ensuring every slice is unforgettable.
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Ingredients
- 900 g Cream cheese
- 300 g Granulated sugar
- 5 Large eggs
- 240 ml Heavy cream
- 30 g All-purpose flour
- 1 tsp Vanilla extract
- 0.5 tsp Salt
Directions
Step 1
Preheat your oven to 220°C (430°F).
Step 2
Line a 9-inch (23 cm) springform pan with parchment paper, ensuring that the paper reaches about 2 inches above the rim of the pan. This will hold the batter as it rises during baking.
Step 3
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Step 4
Gradually add the granulated sugar, continuing to mix until the sugar is fully incorporated and the mixture is fluffy.
Step 5
Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
Step 6
Reduce the mixer speed to low and slowly add the heavy cream, vanilla extract, and salt. Mix until combined.
Step 7
Sift the flour over the cream cheese mixture and mix on low speed just until incorporated. Do not overmix.
Step 8
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Step 9
Bake in the preheated oven for 50-60 minutes, or until the top is deeply browned and the center is still jiggly.
Step 10
Remove the cheesecake from the oven and cool in the pan at room temperature. As it cools, it will deflate slightly.
Step 11
Once the cheesecake has cooled completely, remove from the springform pan and peel away the parchment paper.
Step 12
Slice and serve at room temperature or chill in the refrigerator for a firmer texture.
Nutrition Facts
| Serving size | 1727.2 grams (1727.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5564 |
| Total Fat 414.90g | 532% |
| Saturated Fat 237.30g | 1187% |
| Polyunsaturated Fat 13.30g | |
| Cholesterol 2079mg | 693% |
| Sodium 4436mg | 193% |
| Total Carbohydrate 378.10g | 137% |
| Dietary Fiber 0.80g | 3% |
| Total Sugars 334.40g | |
| Protein 88.50g | 177% |
| Vitamin D 200IU | 1000% |
| Calcium 1018mg | 78% |
| Iron 7mg | 41% |
| Potassium 1574mg | 33% |
Source of Calories