Desserts > Cakes > Cheesecakes > Basque Burnt Cheesecake Recipe

Classic Basque Burnt Cheesecake

Discover the simple joy of a perfectly imperfect Basque Burnt Cheesecake. This crustless wonder boasts a caramelized exterior and a creamy, custard-like interior. It's easier than it looks and guaranteed to impress!

  • Effortless Elegance: No crust, no fuss, just pure cheesecake bliss.
  • Intense Flavor: A deep caramelization creates a unique, unforgettable taste.
  • Imperfect Perfection: Embrace the cracks and dark spots – they're part of the charm!

Prep Time
15 minutes
Cook Time
50-60 minutes
Servings
8-10
Ingredients
  • 900 g Cream Cheese
  • 270 g Granulated Sugar
  • 5 Large Eggs
  • 500 ml Heavy Cream
  • 20 g All-Purpose Flour
  • 1 tsp Vanilla Extract

Prepare the Oven and Pan

Preheat your oven to 220°C (428°F). Line a 20cm (8-inch) springform pan with two layers of parchment paper, ensuring the paper extends well above the rim of the pan. This is crucial for the cheesecake to rise properly and to easily remove it later.

Cream Cheese Mixture

In a large bowl, beat the cream cheese and sugar together until smooth and creamy. There should be no lumps. You can use an electric mixer or do it by hand.

Add Eggs

Gradually beat in the eggs, one at a time, mixing well after each addition. Be careful not to overmix at this stage.

Incorporate Cream and Flour

Pour in the heavy cream and vanilla extract and mix until just combined. Sift in the flour and gently fold it into the batter until it's evenly distributed. Avoid overmixing.

Pour and Bake

Pour the batter into the prepared springform pan. Bake for 50-60 minutes, or until the top is deeply browned and the center is still slightly jiggly. The cheesecake will puff up significantly during baking.

Cooling and Setting

Let the cheesecake cool completely in the pan at room temperature. Then, refrigerate for at least 4 hours, or preferably overnight, to allow it to fully set. The cheesecake will deflate as it cools, this is normal.

Serving

Carefully remove the cheesecake from the pan and peel away the parchment paper. Slice and serve chilled. Enjoy the caramelized flavor and creamy texture!

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FAQ

  • Why is my cheesecake cracking?

    Cracking is normal for Basque Burnt Cheesecake! It's part of its rustic charm. However, to minimize cracking, avoid overbaking and allow the cheesecake to cool slowly.
  • Can I use a different size pan?

    Yes, but you may need to adjust the baking time. A smaller pan will require a longer baking time, while a larger pan will require a shorter time. Keep an eye on the color of the top.
  • Can I use low-fat cream cheese?

    It's not recommended. Full-fat cream cheese is essential for the creamy texture and rich flavor of the cheesecake.