Basque Burnt Cheesecake
Indulge in the creamy decadence of Basque Burnt Cheesecake, a dessert that defies tradition with its irresistibly caramelized top and rich, custardy center. This simplified, crustless cheesecake is baked at high heat, creating a beautifully burnt, crackled surface that contrasts perfectly with its velvety interior. Made with staple ingredients like cream cheese, heavy cream, and a hint of vanilla, this recipe is as easy to prepare as it is impressive to serve. With just 15 minutes of prep time and no water bath needed, it’s a fuss-free baking adventure that yields a showstopping treat. Whether enjoyed slightly warm at room temperature or chilled for a firmer bite, this Basque Burnt Cheesecake promises a flavor-packed experience with every slice. Perfect for intimate gatherings or a special dessert to share, it’s an unforgettable twist on a classic.
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Recipe Information
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
Instructions
Preheat your oven to 220°C (430°F).
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.
In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Gradually add the granulated sugar, continuing to mix until the sugar is fully incorporated and the mixture is fluffy.
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.
Reduce the mixer speed to low and slowly add the heavy cream, vanilla extract, and salt. Mix until combined.
Sift the flour over the cream cheese mixture and mix on low speed just until incorporated. Do not overmix.
Pour the batter into the prepared springform pan and smooth the top with a spatula.
Bake in the preheated oven for 50-60 minutes, or until the top is deeply browned and the center is still jiggly.
Remove the cheesecake from the oven and cool in the pan at room temperature. As it cools, it will deflate slightly.
Once the cheesecake has cooled completely, remove from the springform pan and peel away the parchment paper.
Slice and serve at room temperature or chill in the refrigerator for a firmer texture.
Nutrition Facts
Calories |
5564 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 414.9 g | 532% | |
| Saturated Fat | 237.3 g | 1186% | |
| Polyunsaturated Fat | 13.3 g | ||
| Cholesterol | 2079 mg | 693% | |
| Sodium | 4436 mg | 193% | |
| Total Carbohydrate | 378.1 g | 137% | |
| Dietary Fiber | 0.8 g | 3% | |
| Total Sugars | 334.4 g | ||
| Protein | 88.5 g | 177% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 1018 mg | 78% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1574 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
