Description
Burnt Basque Cheesecake is a rich, creamy dessert featuring a deeply caramelized top and a luscious, custard-like center. This no-fuss cheesecake is baked at a high temperature to achieve its signature burnt exterior while maintaining a silky texture inside, making it irresistibly indulgent and perfect for any occasion.
Ingredients
Scale
Cheesecake Batter
- 700 grams cream cheese
- 200 grams granulated sugar
- 4 large eggs
- 360 milliliters heavy cream
- 16 grams all purpose flour
- 1 teaspoon vanilla extract
- 1 pinch salt
Instructions
- Preheat Oven: Preheat the oven to 210°C (410°F) and position a rack in the center to ensure even baking.
- Prepare Pan: Line a 9-inch springform pan with a double layer of parchment paper, allowing the paper to extend above the rim to catch overflow and protect the cheesecake.
- Mix Cream Cheese and Sugar: In a large bowl, beat the cream cheese and granulated sugar on medium speed until the mixture is smooth and free of lumps, ensuring a creamy base.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition to ensure full integration and a smooth batter.
- Add Cream, Vanilla, and Salt: Pour in the heavy cream, vanilla extract, and a pinch of salt, and mix until the batter achieves a silky consistency.
- Fold in Flour: Sift the all-purpose flour over the batter and gently fold it in until just combined to avoid overmixing, which can affect texture.
- Transfer Batter: Pour the batter into the prepared pan and lightly tap it on the counter to release any trapped air bubbles for a smooth surface.
- Bake: Bake the cheesecake for 50 to 60 minutes until the top is deeply browned and caramelized and the center still jiggles slightly when gently shaken, indicating perfect doneness.
- Cool and Chill: Allow the cheesecake to cool completely in the pan on a wire rack, then refrigerate for at least 4 hours to set the texture before serving.
Notes
- Use full-fat cream cheese and heavy cream for the best creamy texture.
- Do not overbake; the center should be slightly jiggly to retain the custardy texture.
- Allow plenty of cooling and chilling time to achieve the perfect consistency.
- The parchment paper lining should extend above the pan to catch any batter that rises during baking.
- Serve chilled or at room temperature based on preference.
