Basque Cheesecake, also known as Burnt Cheesecake, is a creamy, rich, and slightly caramelized dessert with a rustic look. Unlike traditional cheesecakes, it has no crust and is baked at a high temperature to achieve its signature dark top and gooey center. Here’s how to make this deliciously simple dessert:
Basque Cheesecake Recipe
Ingredients:
- 24 oz (680g) cream cheese, softened
- 1 ¼ cups (250g) granulated sugar
- 4 large eggs, room temperature
- 2 cups (480ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup (30g) all-purpose flour
Instructions:
- Preheat the oven: Set the oven to 425°F (220°C). Line a 9-inch round cake pan with parchment paper. Make sure the parchment paper comes up at least 2 inches above the rim of the pan to contain the batter as it rises.
- Mix cream cheese and sugar: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
- Add heavy cream and vanilla: Gradually mix in the heavy cream and vanilla extract until the batter is smooth and well combined.
- Incorporate flour and salt: Sift in the flour and salt, then gently fold them into the batter until no lumps remain. Be careful not to overmix.
- Pour into the pan: Pour the batter into the prepared pan and tap the pan lightly on the counter to remove any air bubbles.
- Bake: Bake for 40-50 minutes, or until the top is deeply browned (almost burnt-looking) and the center is still slightly jiggly. The cake will rise during baking but will settle as it cools.
- Cool: Let the cheesecake cool completely in the pan at room temperature. Once cooled, refrigerate for at least 4 hours or overnight to set.
- Serve: Remove the cheesecake from the pan, peel off the parchment paper, and slice. Serve chilled or at room temperature.
Tips for Success:
- Use room temperature ingredients for a smoother batter.
- Don’t overbake the cheesecake—the center should still be jiggly when you take it out of the oven. It will continue to set as it cools.
- For a more intense caramelized flavor, you can bake the cheesecake a little longer, but keep an eye on it to avoid burning.
This Basque Cheesecake is rich, creamy, and delightfully rustic. Its burnt top and custardy center make it a show-stopping dessert that’s surprisingly easy to make! Enjoy!
