The Burnt Basque Cheesecake is a unique and delicious twist on traditional cheesecake, characterized by its beautifully caramelized top and creamy, custard-like center. Originating from the Basque region of Spain, this dessert has taken the culinary world by storm with its simple ingredients and minimalistic approach. The slightly burnt top adds a hint of bitterness that perfectly balances the creamy sweetness, making this cheesecake both visually stunning and irresistibly delicious.
Ingredients
- 600 g cream cheese, at room temperature
- 150 g granulated sugar
- 3 large eggs
- 250 ml heavy cream
- 1 tablespoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat Oven and Prepare Pan : Preheat your oven to 400°F (200°C). Line a 9-inch (23 cm) springform pan with parchment paper, allowing the paper to extend beyond the edges of the pan to create a rustic, uneven edge. This will give the cheesecake its signature look.
- Mix the Cream Cheese and Sugar : In a large mixing bowl, beat the cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add Eggs and Cream : Add the eggs one at a time, mixing well after each addition. Pour in the heavy cream and vanilla extract, beating until fully incorporated and the mixture is smooth.
- Incorporate Flour and Salt : Sift the flour over the batter and add the salt. Gently fold these into the mixture until just combined, being careful not to overmix.
- Pour and Bake : Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 50-55 minutes, or until the top is deeply golden and slightly burnt. When you gently shake the pan, the center should have a subtle wobble.
- Cool and Serve : Allow the cheesecake to cool in the pan to room temperature. For best results, chill in the refrigerator for a few hours before serving. Slice and enjoy this cheesecake slightly cool or at room temperature.
Conclusion
This Classic Burnt Basque Cheesecake is a show-stopping dessert that combines rich, creamy flavors with a unique burnt top. Perfect for any occasion, it’s a simple recipe that yields an impressive and unforgettable dessert with minimal effort. Serve it on its own or with a dollop of whipped cream for an extra touch of indulgence.
Classic Burnt Basque Cheesecake
A rich and creamy cheesecake with a signaturecaramelized top, offering a perfect blend of sweetness and subtle bitternessfor an unforgettable dessert.
- 600 g cream cheese (at room temperature)
- 150 g granulated sugar
- 3 large eggs
- 250 ml heavy cream
- 1 tablespoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- Preheat Oven and Prepare Pan : Preheat your oven to 400°F (200°C). Line a 9-inch (23 cm) springform pan with parchment paper, allowing the paper to extend beyond the edges of the pan to create a rustic, uneven edge. This will give the cheesecake its signature look.
- Mix the Cream Cheese and Sugar : In a large mixing bowl, beat the cream cheese and granulated sugar together with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Add Eggs and Cream : Add the eggs one at a time, mixing well after each addition. Pour in the heavy cream and vanilla extract, beating until fully incorporated and the mixture is smooth.
- Incorporate Flour and Salt : Sift the flour over the batter and add the salt. Gently fold these into the mixture until just combined, being careful not to overmix.
- Pour and Bake : Pour the batter into the prepared pan, spreading it evenly. Bake in the preheated oven for 50-55 minutes, or until the top is deeply golden and slightly burnt. When you gently shake the pan, the center should have a subtle wobble.
- Cool and Serve : Allow the cheesecake to cool in the pan to room temperature. For best results, chill in the refrigerator for a few hours before serving. Slice and enjoy this cheesecake slightly cool or at room temperature.