Description
Creamy Basque burnt cheesecake originates from Spain’s culinary landscape, offering a delightful contrast of silky interior and caramelized exterior. Rich flavors and rustic charm make this dessert an irresistible treat you’ll want to savor with every indulgent bite.
Ingredients
Scale
Main Ingredients:
- 2 pounds (907 grams) cream cheese, softened
- 6 large eggs, at room temperature
- 2 cups (480 milliliters) heavy cream, at room temperature
Binding Ingredients:
- 1/4 cup (30 grams) all-purpose flour
- 1 1/2 cups (300 grams) granulated sugar
Flavor Enhancers:
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Prepare a 9-inch springform pan by lining it with parchment paper, allowing excess paper to extend generously above the rim, creating uneven, crinkled edges.
- Whip cream cheese and sugar in a large mixing bowl until silky smooth and free of lumps, using an electric mixer at medium speed.
- Incorporate eggs individually, blending thoroughly after each addition to maintain a consistent, velvety texture.
- Gently fold in heavy cream, vanilla extract, and a delicate pinch of salt, stirring until ingredients are harmoniously integrated.
- Sift flour into the mixture, folding carefully to prevent overmixing, which can compromise the cake’s delicate structure.
- Transfer batter into the prepared pan, ensuring an even distribution with minimal disruption to the mixture.
- Bake at 400°F (200°C) for 50-60 minutes, watching for a dramatically caramelized, dark golden-brown top that appears dramatically scorched and dramatically puffed, while maintaining a slightly trembling center.
- Remove from oven and allow cheesecake to cool completely at room temperature, maintaining its characteristic rustic, cracked appearance.
- Chill in refrigerator for a minimum of 4 hours, preferably overnight, to set and develop optimal flavor complexity before serving.
Notes
- Achieve the signature burnt look by baking at a high temperature, which caramelizes the top and creates a rustic, cracked exterior.
- Line the pan with parchment paper that extends high above the rim to prevent overflow and create the classic uneven edges.
- Use room temperature ingredients to ensure a smooth, lump-free batter that blends seamlessly.
- Allow the cheesecake to cool completely at room temperature before refrigerating to prevent cracking and maintain its unique texture.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Basque
Nutrition
- Serving Size: 12
- Calories: 457
- Sugar: 18 g
- Sodium: 155 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 13 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 0.2 g
- Protein: 7 g
- Cholesterol: 140 mg