Description
Basque Burnt Cheesecake is a stunning dessert featuring a deep caramelized top and a rich, creamy interior. Unlike traditional cheesecakes, it’s crustless and has a beautifully charred exterior that contrasts with the velvety smooth center. Simple ingredients, an easy method, and impressive results make this cheesecake a favorite for both beginners and experienced bakers. It’s the perfect treat for any special occasion or simply a sweet indulgence.
Ingredients
- 500g cream cheese (full-fat, at room temperature)
- 200ml heavy cream
- 150g granulated sugar
- 4 large eggs
- 20g all-purpose flour (optional)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 220°C (425°F) and generously grease a 9-inch springform pan.
- In a large bowl, combine the cream cheese, heavy cream, granulated sugar, eggs, and vanilla extract. Whisk until smooth and fully combined.
- If desired, sift in the all-purpose flour and mix well to ensure the batter is smooth and lump-free.
- Pour the cheesecake mixture into the prepared pan. Smooth the top with a spatula.
- Bake the cheesecake in the preheated oven for 40–45 minutes or until the top is deeply golden brown and slightly cracked, but the center remains soft and wobbly.
- Let the cheesecake cool completely in the pan at room temperature for 2 hours before removing it from the springform pan.
- Serve at room temperature or chilled for the best texture and flavor.
Notes
- The burnt top is a signature feature of Basque Burnt Cheesecake. Ensure the oven temperature is high enough to create the caramelized surface while keeping the interior creamy.
- To make the cheesecake even creamier, slightly underbake it for a gooier consistency.
- This cheesecake can be made a day ahead of time and stored in the refrigerator for up to 3 days. Let it come to room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish