Description
This Creamy Burnt Basque Cheesecake is a luscious, deeply caramelized dessert known for its rich, creamy texture and signature burnt top. With a perfectly jiggly center and a beautifully cracked golden crust, it’s a delightful twist on traditional cheesecake that’s simple to make and sure to impress.
Ingredients
Scale
Cheesecake Base
- 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 reaches the perfect temperature for baking the cheesecake to develop its characteristic burnt top.
- Prepare Pan: Line a 9-inch springform pan with parchment paper, leaving enough parchment to hang over the sides for easy removal later.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it’s smooth and fluffy, eliminating lumps for a creamy texture.
- Add Sugar, Vanilla, and Salt: Mix in the granulated sugar, vanilla extract, and salt until everything is well combined and the mixture is creamy.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure a smooth and airy batter.
- Mix in Heavy Cream and Flour: Stir in the heavy cream and all-purpose flour gently until the batter is smooth and homogeneous without overmixing.
- Pour Batter: Pour the prepared batter into the lined springform pan, smoothing the top with a spatula.
- Bake: Bake for 50-60 minutes, until the top is deeply golden brown and the center remains slightly jiggly when gently shaken.
- Cool and Chill: Remove the cheesecake from the oven and let it cool at room temperature. Then refrigerate for at least 4 hours or overnight to set properly.
- Serve: Carefully remove the cheesecake from the springform pan using the parchment overhang, slice, and serve chilled.
Notes
- Use full-fat cream cheese and heavy cream for best texture and flavor.
- The burnt top may crack—that’s normal and adds to the rustic appeal.
- Allow the cheesecake to chill fully before slicing to ensure clean cuts.
- You can line the pan with two layers of parchment for easier removal.
- Oven temperatures vary, so start checking for doneness at 50 minutes.
