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Basque Burnt Cheesecake

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Basque Burnt Cheesecake is a rich, creamy dessert with a caramelized top and a smooth, custard-like center. Originating from Spain’s Basque region, this crustless cheesecake is intentionally baked at a high temperature to achieve its signature burnt exterior.

Ingredients

Scale
  • 2 pounds (900g) cream cheese, at room temperature
  • 1 1/2 cups (300g) granulated sugar
  • 6 large eggs
  • 2 cups (480ml) heavy cream
  • 1 teaspoon vanilla extract
  • 1/4 cup (30g) all-purpose flour
  • 1/2 teaspoon salt

Instructions

  1. Preheat the oven to 400°F (205°C). Line a 10-inch springform pan with parchment paper, allowing the paper to extend above the rim of the pan.
  2. In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
  3. Add the eggs one at a time, mixing well after each addition.
  4. Pour in the heavy cream and vanilla extract, and mix until fully incorporated.
  5. Sift in the flour and salt, and gently fold until smooth.
  6. Pour the batter into the prepared pan and tap the pan lightly to remove air bubbles.
  7. Bake for 50–60 minutes, or until the top is deeply golden brown and the center is slightly jiggly.
  8. Remove from the oven and let cool completely in the pan. Chill in the refrigerator for several hours or overnight before serving.

Notes

  • Use room temperature ingredients for a smoother batter.
  • The cheesecake will deflate slightly as it cools – this is normal.
  • Refrigerating overnight enhances the flavor and texture.

Nutrition

Keywords: Basque burnt cheesecake, Spanish cheesecake, crustless cheesecake, easy cheesecake

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