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Burnt Basque Cheesecake

Burnt Basque Cheesecake

  • Author: Mary
  • Total Time: 1 hour 20 minutes to 1 hour 30 minutes
  • Yield: 8-10 servings 1x
  • Diet: Gluten Free (with flour substitution)

Description

Burnt Basque Cheesecake is a rich and creamy dessert known for its signature deeply caramelized, almost burnt top and luxuriously smooth interior. This simple yet elegant cheesecake requires minimal ingredients and no crust, delivering a unique texture and bold, complex flavors that combine sweet, tangy, and smoky notes. Perfect for any occasion, it offers an effortlessly impressive dessert experience.

Ingredients

Scale

Main Ingredients

  • 2 pounds (900g) cream cheese, softened
  • 1 1/2 cups (300g) granulated sugar
  • 4 large eggs
  • 2 cups (480ml) heavy cream
  • 1/4 cup (30g) all-purpose flour (can substitute with almond meal or gluten-free flour blend for gluten-free version)
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 400°F (200°C). Line an 8 to 9-inch springform pan with parchment paper, ensuring the paper extends at least two inches above the rim to contain the batter and create the cheesecake’s signature rustic edges.
  2. Mix the Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy with no lumps remaining. This smooth base is essential for the cheesecake’s texture.
  3. Add Eggs and Vanilla: Add the eggs one at a time while mixing gently to maintain a smooth texture. Then incorporate the vanilla extract to add warmth and depth to the batter.
  4. Blend in Heavy Cream and Flour: Pour in the heavy cream and stir just until combined. Sift in the flour and fold it gently into the batter, taking care not to overmix, ensuring a creamy yet firm structure when baked.
  5. Bake to Perfection: Pour the batter into the prepared pan and bake for 50 to 60 minutes. The top should develop a deep golden brown color with some almost blackened spots, giving the cheesecake its signature burnt flavor, while the center remains soft and custard-like.
  6. Cool Before Serving: Remove the cheesecake from the oven and allow it to cool in the pan to room temperature. It is best served slightly chilled or at room temperature to allow flavors to mellow and the texture to set just right.

Notes

  • Use room temperature cream cheese, eggs, and heavy cream for a smoother batter.
  • Do not skip lining the pan with parchment paper; it facilitates rustic edges and easy cake removal.
  • Bake at high temperature to achieve the characteristic burnt top and creamy interior.
  • Let the cheesecake rest after baking to enhance flavor and texture.
  • Traditionally, avoid water bath to maintain the burnt crust texture.
  • Leftovers can be refrigerated loosely covered for up to 4 days.
  • Cheesecake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator.
  • Reheat gently at room temperature or briefly in the microwave to retain texture and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish

Nutrition

  • Serving Size: 1 slice (approx. 1/10 of cake)
  • Calories: 420 kcal
  • Sugar: 28 g
  • Sodium: 150 mg
  • Fat: 34 g
  • Saturated Fat: 21 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 22 g
  • Fiber: 0 g
  • Protein: 7 g
  • Cholesterol: 130 mg

Keywords: Burnt Basque Cheesecake, Basque cheesecake, no crust cheesecake, caramelized cheesecake, creamy cheesecake, high-heat baked cheesecake

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Find it online: https://marysplate.com/burnt-basque-cheesecake/