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Easy Basque Burnt Cheesecake Recipe

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4.3 from 79 reviews

  • Author: Maggie
  • Total Time: 5 hours (including chilling time)
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This Easy Basque Burnt Cheesecake is a rich and creamy dessert with a beautifully caramelized burnt top. Made with cream cheese, sugar, eggs, heavy cream, and a touch of flour, it features a unique texture that is velvety and custard-like in the center with a slightly smoky, deep golden crust. The no-fuss recipe requires simple ingredients and minimal prep time, perfect for an impressive yet effortless dessert for any occasion.

Ingredients

For the Basque Burnt Cheesecake

  • 670 g Cream cheese (full-fat, at room temperature)
  • 200 g Granulated sugar
  • 4 Eggs (at room temperature)
  • 300 g Heavy cream (36% fat, at room temperature)
  • 30 g All purpose flour

Instructions

  1. Prepare the pan: Line an 8-inch (20 cm) springform pan loosely with two square pieces of parchment paper. Make sure the parchment sticks about 2 inches (5 cm) above the edges to contain the rising batter.
  2. Preheat the oven: Set your oven to 220°C (430°F) without fan and allow it to fully preheat.
  3. Mix cream cheese and dry ingredients: Place the room-temperature cream cheese in a mixing bowl. Gradually add the granulated sugar and all-purpose flour while mixing at low speed with an electric hand mixer or stand mixer until smooth and combined, ensuring no lumps remain.
  4. Add eggs: Incorporate the eggs one by one at low mixing speed, making sure to blend each fully before adding the next. Avoid whipping the mixture to prevent air incorporation.
  5. Pour in cream: Slowly add the room-temperature heavy cream and continue mixing gently until the batter is silky and homogenous.
  6. Fill the pan: Transfer the batter into the prepared springform pan lined with parchment paper.
  7. Bake: Bake the cheesecake in the preheated oven for about 40 minutes. Begin checking at 30 minutes; the cake is done when the top is puffed and deeply golden-brown, the edges look set, and the center is still jiggly but not raw.
  8. Cool: Let the cheesecake cool in the pan at room temperature. After cooling, refrigerate it for at least 4 hours to allow it to set fully.
  9. Serve and store: Remove the springform and serve chilled. Store any leftovers covered in the fridge and consume within 1-2 days for best freshness.

Notes

  • Using room temperature ingredients helps the batter mix more evenly and prevents lumps.
  • The cheesecake is meant to have a jiggly center when baked; it firms up after chilling in the fridge.
  • Do not whisk the eggs or batter vigorously to avoid adding too much air which can cause cracks.
  • Line the pan with extra-high parchment paper to help contain the batter as it rises and prevent overflow.
  • Use full-fat cream cheese and cream for the richest texture and best flavor.
  • If you don’t have a springform pan, a removable-bottom cake pan of similar size can work but be sure to line well with parchment.
  • Letting the cake chill overnight improves flavor and texture.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish

Find it online: https://recipeworthsaving.com/easy-basque-burnt-cheesecake-recipe/