Description
This Creamy Burnt Basque Cheesecake features a luscious, velvety interior with a signature deeply caramelized and slightly burnt top that adds a rich depth of flavor. Originating from the Basque region of Spain, this no-crust cheesecake is simple to prepare, using minimal ingredients and resulting in a delectably creamy texture that melts in your mouth. Perfect for a sophisticated dessert or special occasion, its unique burnt exterior contrasts beautifully with the smooth, creamy filling.
Ingredients
Scale
Cheesecake Ingredients
- 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) ensuring it reaches the right temperature for baking.
- Prepare Pan: Line a 9-inch springform pan with parchment paper, allowing the paper to hang over the edges for easy removal later.
- Beat Cream Cheese: In a large mixing bowl, beat the cream cheese thoroughly until smooth and creamy with no lumps remaining.
- Add Sugar and Flavorings: Add granulated sugar, vanilla extract, and salt to the cream cheese mixture. Mix until well combined and smooth.
- Incorporate Eggs: Add the eggs one at a time, beating well after each addition to ensure they’re fully incorporated without overmixing.
- Mix Cream and Flour: Stir in the heavy cream and all-purpose flour until the batter is completely smooth and homogeneous.
- Pour Batter: Pour the prepared batter into the springform pan lined with parchment paper, smoothing the top gently.
- Bake: Bake in the preheated oven for 50-60 minutes or until the surface is richly golden to dark brown (the characteristic ‘burnt’ top) and the center remains slightly jiggly.
- Cool: Remove the cheesecake from the oven and let it cool at room temperature slightly to set before transferring to the refrigerator.
- Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to fully develop its creamy texture.
- Serve: Carefully remove the cheesecake from the springform pan using the parchment paper overhang, slice, and serve chilled.
Notes
- Ensure the cream cheese is fully softened before mixing for a lump-free batter.
- Do not overbake; the cheesecake center should jiggle slightly to ensure it remains creamy.
- Use full-fat cream cheese and heavy cream for the best creamy texture and flavor.
- Allow the parchment paper to extend well above the pan to easily lift the cheesecake out after baking.
- The burnt top is intentional and adds a signature slightly bitter depth; don’t remove it.
- Chilling time is key for texture and flavor development; overnight refrigeration is recommended.
