Description
Burnt Basque Cheesecake is a luscious Spanish dessert known for its deeply caramelized, burnt top contrasted by a creamy, custard-like center. This crustless cheesecake offers a unique texture and flavor profile, combining rich cream cheese, heavy cream, and a hint of vanilla baked to perfection.
Ingredients
Scale
Cheesecake Batter
- 2 pounds cream cheese (room temperature)
- 1 1/2 cups granulated sugar
- 6 large eggs
- 2 cups heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon kosher salt
- 1/4 cup all-purpose flour
Instructions
- Preheat and Prepare Pan: Preheat the oven to 400°F. Line a 9-inch springform pan with parchment paper, ensuring the parchment rises at least 2 inches above the rim on all sides to catch the cheesecake batter and allow for expansion.
- Mix Cream Cheese and Sugar: In a large bowl, beat the room temperature cream cheese and granulated sugar together until the mixture is smooth and fluffy, creating a creamy base.
- Add Eggs: Incorporate the eggs one at a time into the cream cheese mixture, mixing thoroughly after each addition to ensure a uniform batter.
- Add Cream, Vanilla, and Salt: Pour in the heavy cream, vanilla extract, and kosher salt. Mix until all ingredients are fully combined and the batter is smooth.
- Incorporate Flour: Sift the flour over the batter and gently mix until the batter is smooth with no lumps, careful not to overmix.
- Pour and Prepare for Baking: Pour the batter into the prepared springform pan and gently tap the pan on the counter to release any trapped air bubbles.
- Bake: Place the pan in the preheated oven and bake for 50 to 60 minutes, until the top is deeply golden brown and appears burnt, while the center still jiggles slightly when the pan is moved.
- Cool: Allow the cheesecake to cool completely in the pan to room temperature, then chill in the refrigerator for at least 4 hours or overnight to set properly before slicing and serving.
Notes
- The signature burnt top provides a rich caramelized flavor essential to this cheesecake’s character — do not worry if it looks very dark.
- For the best texture, ensure the center stays slightly jiggly when baking is complete; it will firm up as it cools and chills.
- Using room temperature cream cheese ensures a smooth batter without lumps.
- Chilling the cheesecake overnight enhances the flavor and texture.
