The Burnt Basque Cheesecake is a decadent dessert that has taken the world by storm with its rich, creamy texture and unique, slightly charred top. Originating from the Basque region of Spain, this cheesecake stands out because it’s baked at a high temperature, giving it a distinctive, caramelized top that contrasts perfectly with its smooth, velvety center. Easy to make, with minimal ingredients, this cheesecake is perfect for both seasoned bakers and beginners alike. Whether you’re hosting a dinner party or craving a comforting dessert, this Burnt Basque Cheesecake is sure to impress.
Ingredients:
- Cream Cheese: 500g (softened)
- Granulated Sugar: 200g
- Large Eggs: 4 (room temperature)
- Heavy Cream: 250ml
- Vanilla Extract: 1 teaspoon
- All-Purpose Flour: 1 tablespoon
- Salt: ¼ teaspoon
- Butter: For greasing the pan
- Parchment Paper: For lining the pan
Instructions:
- Preheat the Oven:
Preheat your oven to 220°C (430°F). This high temperature is key to achieving that beautifully burnt top. - Prepare the Pan:
Line a 9-inch (23cm) springform pan with parchment paper, making sure the paper extends above the edges of the pan. This will help the cheesecake rise without spilling over and give it that rustic, crinkled look. - Mix the Cream Cheese and Sugar:
In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Use an electric mixer or a whisk, making sure there are no lumps. - Add the Eggs:
Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is incorporated evenly. - Incorporate the Cream and Vanilla:
Pour in the heavy cream and vanilla extract. Mix until the batter is completely smooth. The batter should have a creamy consistency. - Sift in the Flour and Salt:
Sift the flour and salt directly into the bowl, then mix until just combined. The flour will help set the cheesecake’s texture while preventing it from being too runny. - Pour the Batter into the Pan:
Pour the smooth batter into the prepared springform pan. Tap the pan on the counter a few times to release any air bubbles and even out the batter. - Bake:
Place the pan in the preheated oven and bake for 50–60 minutes. The top should be deep golden brown and slightly burnt, while the center should still be jiggly when you gently shake the pan. Don’t worry if the top gets very dark; it’s the characteristic of this cheesecake. - Cool and Chill:
Let the cheesecake cool to room temperature for about 1 hour, then transfer it to the refrigerator. Chill for at least 4 hours, or overnight for the best results. - Serve:
Carefully remove the cheesecake from the springform pan. Slice and serve cold or at room temperature for the best texture and flavor. You can enjoy it as-is or with a drizzle of honey or fresh fruit on top.