Description
Creamy Basque burnt cheesecake delivers a delightful twist on classic desserts with its caramelized exterior and silky smooth interior. Rich Spanish-style indulgence promises a melt-in-mouth experience you’ll savor down to the last crumbly bite.
Ingredients
Scale
Dairy:
- 500 grams (17.6 ounces) cream cheese, room temperature
- 1 1/4 cups (300 milliliters) heavy cream
- 1/2 teaspoon salt
Eggs and Sweeteners:
- 4 large eggs
- 1 cup (200 grams) sugar
Dry Ingredients:
- 1/4 cup (30 grams) all-purpose flour, sifted
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 400°F (200°C) and prepare a 9-inch springform pan by lining it with parchment paper, ensuring the paper extends generously beyond the pan’s edges.
- Using an electric mixer, cream the cream cheese and sugar until achieving a silky, uniform consistency with no lumps.
- Incorporate eggs individually, thoroughly blending after each addition to maintain a smooth texture.
- Gently introduce heavy cream, vanilla extract, and salt, mixing until the mixture becomes homogeneous.
- Sift flour directly into the batter, carefully folding until just integrated, avoiding overmixing.
- Transfer the batter into the prepared pan, using a spatula to distribute evenly and eliminate air pockets.
- Position the pan in the preheated oven and bake for 50-60 minutes, watching for a deep golden-brown top with a distinctly wobbly center when gently shaken.
- Remove from oven and allow the cheesecake to cool completely at room temperature, preserving its signature rustic appearance.
- Refrigerate for a minimum of 4 hours or overnight to achieve optimal setting and flavor development.
Notes
- Ensure cream cheese is at room temperature for smooth, lump-free mixing that creates a silky texture.
- Use parchment paper with generous overhang to help create the signature rustic, cracked top and easy removal.
- Avoid overmixing the batter to prevent incorporating too much air, which can cause cracking during baking.
- For a gluten-free version, replace wheat flour with almond flour or cornstarch to maintain the cake’s structural integrity.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Basque
Nutrition
- Serving Size: 8
- Calories: 415
- Sugar: 25g
- Sodium: 160mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 143mg