Description
Basque Burnt Cheesecake is a rich and creamy cheesecake known for its deeply caramelized, burnt top and creamy interior. This unique cheesecake, originating from Spain’s Basque region, offers a perfect balance of slight bitterness on the surface with a smooth, luscious texture inside. Ideal for dessert lovers looking for an elegant yet simple treat with minimal crust preparation.
Ingredients
Scale
Cheesecake Batter
- 2 lbs (900g) cream cheese, at room temperature
- 1 1/4 cups (250g) granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 6 large eggs
- 1 1/4 cups (300ml) heavy cream
- 1/4 cup (30g) all-purpose flour, sifted
Optional
- Powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C). Line the bottom and sides of a 10-inch (25cm) springform pan with parchment paper, ensuring it extends about 2 inches above the sides to contain the batter and prevent spillage.
- Prepare the cream cheese: In a large mixing bowl, beat the room temperature cream cheese with an electric mixer on medium speed until smooth and creamy, approximately 2 minutes.
- Add sugar and salt: Incorporate the granulated sugar and salt into the cream cheese mixture, beating thoroughly and scraping down the bowl sides as needed to ensure even mixing.
- Mix in vanilla extract: Add the vanilla extract and blend it into the batter until fully combined.
- Add eggs gradually: Incorporate the eggs one at a time, mixing well after each addition to create a smooth, homogenous mixture.
- Add heavy cream: Reduce the mixer speed and slowly pour in the heavy cream, continuing to mix until the batter is smooth and well combined.
- Fold in flour: Sift the all-purpose flour over the batter and gently fold it in using a spatula, ensuring full integration without deflating the mixture.
- Pour batter and tap pan: Transfer the batter to the prepared springform pan. Tap the pan lightly on the work surface to release any trapped air bubbles.
- Bake the cheesecake: Bake for 50-60 minutes in the preheated oven until the top is a deep golden brown with slight cracks, while the center remains jiggly and looks slightly undercooked, signaling perfect doneness.
- Cool in pan: Remove the cheesecake from the oven and let it cool in the springform pan for 30 minutes to stabilize.
- Remove from pan and cool further: Carefully release the springform and remove the cheesecake from the pan. Let it cool completely at room temperature to set further.
- Chill: Refrigerate the cheesecake for at least 4 hours, or preferably overnight, allowing it to firm up and develop flavors fully.
- Serve: Before serving, optionally dust the top with powdered sugar. Slice and enjoy this exquisitely creamy Basque Burnt Cheesecake chilled.
Notes
- The parchment paper lining extending above the pan sides helps to accommodate rising batter and prevents overflow.
- The slightly undercooked, jiggly center ensures the texture remains creamy after cooling.
- The burnt top is intentional and provides characteristic flavor; do not be alarmed by the dark color.
- For best results, chill the cheesecake overnight to enhance texture and flavor development.
- If preparing in advance, cover the cheesecake loosely with plastic wrap during refrigeration to prevent drying.
- Make sure the cream cheese is at room temperature for easier mixing and smoother batter.
