Description
Basque Burnt Cheesecake is a rich, creamy dessert with a deeply caramelized top and a smooth, velvety center. Originating from Spain’s Basque region, this unique cheesecake is baked at a high temperature, giving it its signature charred crust and indulgent, custard-like interior. It’s simple to make but delivers a show-stopping result every time.
Ingredients
Scale
- 2 lbs (900g) cream cheese, at room temperature
- 1 1/4 cups (250g) granulated sugar
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla extract
- 6 large eggs
- 1 1/4 cups (300ml) heavy cream
- 1/4 cup (30g) all-purpose flour (sifted)
- Optional: Powdered sugar (for dusting)
Instructions
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Preheat the oven:
- Preheat your oven to 400°F (200°C). Line the bottom and sides of a 10-inch (25cm) springform pan with parchment paper, making sure the parchment paper comes up higher than the sides of the pan (about 2 inches). This will help contain the cheesecake as it rises and prevent spillage.
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Prepare the cheesecake batter:
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2 minutes.
- Add the sugar and salt, and beat until combined, scraping down the sides of the bowl as needed.
- Add the vanilla extract and mix until incorporated.
- Add the eggs one at a time, mixing well after each addition.
- Lower the mixer speed and gradually add the heavy cream, mixing until smooth.
- Sift the flour over the batter and gently fold it in with a spatula until fully combined.
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Bake the cheesecake:
- Pour the batter into the prepared springform pan. Tap the pan lightly on the counter to remove any air bubbles.
- Bake the cheesecake in the preheated oven for 50-60 minutes, or until the top is deeply golden brown and slightly cracked, while the center remains jiggly (it should still look a bit undercooked in the center). The cheesecake will firm up as it cools.
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Cool and chill:
- Remove the cheesecake from the oven and let it cool in the pan for 30 minutes.
- After cooling, carefully remove the cheesecake from the springform pan. Let it cool completely at room temperature.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, to allow it to firm up and develop flavor.
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Serve:
- Before serving, dust the top of the cheesecake with powdered sugar (optional). Slice and serve chilled. Enjoy!
Notes
- The high baking temperature is what gives Basque Burnt Cheesecake its signature charred top. Don’t worry about the dark color—it’s part of the charm and adds depth of flavor.
- This cheesecake is intentionally left a little undercooked in the center, which contributes to its creamy, custard-like texture.
- If you don’t have a 10-inch springform pan, you can use a smaller one, but keep in mind that the baking time may vary. A smaller pan will result in a thicker cheesecake, requiring a slightly longer bake time.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish, Basque, European
Nutrition
- Serving Size: 1 slice (from a 10-inch cheesecake)
- Calories: 410
- Sugar: 31g
- Sodium: 220mg
- Fat: 33g
- Saturated Fat: 19g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 150mg