Gluten-Free Basque Burnt Cheesecake
Indulge in the decadent allure of Gluten-Free Basque Burnt Cheesecake, a creamy, crustless dessert with a signature caramelized top that’s both rustic and sophisticated. Perfect for gluten-free diets, this recipe swaps traditional flour for gluten-free all-purpose flour while preserving the velvety-smooth richness of cream cheese, heavy cream, and eggs. With just a hint of vanilla and a touch of salt to balance the sweetness, the cheesecake bakes to golden perfection, boasting a slightly jiggly center and irresistibly bold flavor. Easy to prepare in under 15 minutes and baked in your trusty springform pan, this gluten-free masterpiece is best served chilled, making it an ideal treat for gatherings or a solo indulgence.
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Recipe Information
Ingredients
- 500 grams cream cheese
- 200 grams granulated sugar
- 4 large eggs
- 250 milliliters heavy cream
- 15 grams gluten-free all-purpose flour
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
Instructions
Preheat your oven to 210°C (410°F).
Line a 9-inch (23 cm) springform pan with parchment paper, making sure the paper reaches 2 inches above the rim for an easily removable cake.
In a large mixing bowl, beat the cream cheese with a hand mixer on medium speed until smooth and creamy, about 2 minutes.
Add the sugar to the cream cheese and continue beating until well incorporated and smooth, about 1 minute.
Add the eggs one at a time, beating well after each addition, ensuring the mixture is smooth before adding the next egg.
Lower the mixer speed and slowly pour in the heavy cream, mixing continuously until combined.
Sift the gluten-free all-purpose flour and salt into the batter and beat on low speed just until the flour is incorporated and no lumps remain.
Stir in the vanilla extract until the batter is smooth.
Pour the cheesecake batter into the prepared springform pan.
Bake in the preheated oven for 50 to 55 minutes, or until the top is deeply golden brown and the center is still slightly jiggly.
Allow the cheesecake to cool completely in the pan at room temperature before chilling it in the refrigerator for at least 4 hours or overnight.
Once chilled, gently remove the cheesecake from the pan, slice, and serve. Enjoy your delicious Gluten-Free Basque Burnt Cheesecake!
Nutrition Facts
Calories |
3700 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 274.5 g | 352% | |
| Saturated Fat | 157.3 g | 786% | |
| Polyunsaturated Fat | 7.4 g | ||
| Cholesterol | 1499 mg | 500% | |
| Sodium | 2527 mg | 110% | |
| Total Carbohydrate | 242.8 g | 88% | |
| Dietary Fiber | 0.4 g | 1% | |
| Total Sugars | 220.1 g | ||
| Protein | 56.2 g | 112% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 599 mg | 46% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 945 mg | 20% | |
*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.
