Indulge in the creamy, caramelized allure of the Burnt Basque Cheesecake! Originating in San Sebastián, Spain, this dessert is a perfect combination of a velvety, custardy center and a slightly burnt, caramelized top, delivering a unique depth of flavor. The best part? This cheesecake doesn’t require a crust or complex techniques—just a few simple ingredients and a bit of patience. Enjoy this one-of-a-kind cheesecake as a show-stopping dessert for any occasion.
Ingredients:
- 600 grams of softened cream cheese, ideally brought to room temperature
- 200 g granulated sugar
- 4 large eggs (at room temperature)
- 400 ml heavy cream (whipping cream)
- 1 tsp vanilla extract
- 20 g all-purpose flour
- A pinch of salt
Instructions:
- Preheat and Prepare Pan: Preheat your oven to 210°C (410°F). Line a 9-inch (23 cm) springform pan with parchment paper, ensuring the paper extends about 2 inches above the pan rim.
- Mix the Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, ensuring no lumps remain.
- Add Eggs, One at a Time: Incorporate the eggs individually, ensuring to blend thoroughly after each one is added.This ensures a smooth and custard-like texture in the final cake.
- Incorporate Heavy Cream and Vanilla: Gradually pour in the heavy cream and add the vanilla extract. Continue mixing until the batter is smooth and well-blended.
- Add Flour and Salt: Sift in the flour and add a pinch of salt, folding gently until just combined. Avoid overmixing to maintain the light, airy texture.
- Bake the Cheesecake: Pour the batter into the prepared pan, allowing the parchment paper to keep the cake from spilling over the edges. Bake for 50-60 minutes, or until the top is deeply golden and the center still has a slight jiggle.
- Cool and Serve: Let the cheesecake cool in the pan for an hour at room temperature, then transfer it to the fridge to chill for at least 3 hours. Slice and enjoy!
Conclusion:
The Burnt Basque Cheesecake is a decadent dessert that is sure to impress with its rustic charm and rich flavors. Its unique caramelized top and creamy interior make it a dessert that feels both familiar and adventurous. Perfect as an elegant finale to a dinner or a delightful treat on its own!
Classic Burnt Basque Cheesecake: A Simple Twist on Elegance
A creamy, caramelized cheesecake with acustard-like center and burnt top, rich in flavor and rustic charm.
- 600 grams of softened cream cheese (ideally brought to room temperature)
- 200 g granulated sugar
- 4 large eggs (at room temperature)
- 400 ml heavy cream (whipping cream)
- 1 tsp vanilla extract
- 20 g all-purpose flour
- A pinch of salt
- Preheat and Prepare Pan: Preheat your oven to 210°C (410°F). Line a 9-inch (23 cm) springform pan with parchment paper, ensuring the paper extends about 2 inches above the pan rim.
- Mix the Cream Cheese and Sugar: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, ensuring no lumps remain.
- Add Eggs, One at a Time: Incorporate the eggs individually, ensuring to blend thoroughly after each one is added. This ensures a smooth and custard-like texture in the final cake.
- Incorporate Heavy Cream and Vanilla: Gradually pour in the heavy cream and add the vanilla extract. Continue mixing until the batter is smooth and well-blended.
- Add Flour and Salt: Sift in the flour and add a pinch of salt, folding gently until just combined. Avoid overmixing to maintain the light, airy texture.
- Bake the Cheesecake: Pour the batter into the prepared pan, allowing the parchment paper to keep the cake from spilling over the edges. Bake for 50-60 minutes, or until the top is deeply golden and the center still has a slight jiggle.
- Cool and Serve: Let the cheesecake cool in the pan for an hour at room temperature, then transfer it to the fridge to chill for at least 3 hours. Slice and enjoy!