Description
This Basque Burnt Cheesecake is creamy, decadent, and irresistibly caramelized on top. With its rustic, jiggly center and deep golden-brown crust, it’s a simple dessert that looks as stunning as it tastes. Perfect for home bakers who want a fuss-free yet show-stopping treat.
Ingredients
Cream Cheese (2 pounds, room temperature) – Softened for smooth mixing.
Granulated Sugar (1 ½ cups) – Sweetens without overpowering.
Large Eggs (4, room temperature) – Adds richness and structure.
Heavy Cream (2 cups) – Ensures a creamy, custard-like texture.
All-Purpose Flour (¼ cup) – Gives stability while keeping it soft.
Vanilla Extract (1 tsp) – Adds subtle aroma and depth.
Salt (½ tsp) – Balances the sweetness and enhances flavor.
Instructions
Preheat oven to 400°F (200°C) and line a 10-inch springform pan with parchment paper.
Beat cream cheese and sugar until smooth and creamy.
Add eggs one at a time, mixing gently after each.
Incorporate heavy cream, flour, vanilla, and salt until just combined.
Pour batter into prepared pan and smooth the top lightly.
Bake 50–60 minutes until top is deeply caramelized and center is slightly jiggly.
Cool in pan at room temperature for 2 hours, then refrigerate 4–6 hours or overnight.
Slice and serve at room temperature for best texture.
Notes
Room-Temperature Ingredients: Helps achieve a smooth batter.
Burnt Top: Intentional for signature flavor.
Variations: Add chocolate, citrus zest, or espresso for flavor twists.
Storage: Refrigerate up to 5 days or freeze up to 1 month.
- Prep Time: 20 minutes
- Cook Time: 50–60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish / European
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480 kcal
- Sugar: 36 g
- Sodium: 320 mg
- Fat: 36 g
- Saturated Fat: 22 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 0 g
- Protein: 9 g
- Cholesterol: 140 mg
Keywords: Basque Burnt Cheesecake, creamy cheesecake, caramelized cheesecake, rustic cheesecake
