Description
This Creamy Burnt Basque Cheesecake features a deeply caramelized, almost burnt top that contrasts beautifully with its rich, creamy interior. Known for its rustic, crustless nature and jiggly center, this cheesecake is baked at a high temperature to create its signature burnt exterior while maintaining a smooth, velvety texture inside. Perfect for cheesecake lovers looking to try a unique and indulgent dessert.
Ingredients
Scale
Cheesecake Batter
- 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 achieve the high heat needed for the burnt exterior characteristic of this cheesecake.
- Prepare Pan: Line a 9-inch springform pan with parchment paper, letting the paper hang over the sides for easy removal later.
- Beat Cream Cheese: In a large mixing bowl, beat the softened cream cheese until it is completely smooth, ensuring no lumps remain for a silky texture.
- Add Sugar, Vanilla, and Salt: Mix in the granulated sugar, vanilla extract, and salt until the mixture is well combined and creamy.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to maintain a smooth batter and incorporate air for lightness.
- Mix Cream and Flour: Stir in the heavy cream followed by the all-purpose flour until the batter is smooth and homogenous.
- Pour Batter and Bake: Pour the prepared batter into the parchment-lined springform pan and place it in the oven. Bake for 50 to 60 minutes or 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 allow it to cool slightly at room temperature. Then transfer it to the refrigerator and chill for at least 4 hours or preferably overnight to set fully.
- Remove and Serve: Carefully remove the cheesecake from the springform pan using the parchment overhang. Slice and serve chilled for the best texture and flavor experience.
Notes
- Use full-fat cream cheese and heavy cream for the creamiest texture.
- Allow the cheesecake to cool completely before refrigerating to prevent condensation.
- Do not overbake; the center should be jiggly to ensure a creamy consistency once chilled.
- The parchment paper lining helps remove the cheesecake easily without damaging the burnt crust.
- This cheesecake is best served chilled but can be brought to room temperature for a softer texture.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
