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Easy Basque Burnt Cheesecake Recipe

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4.3 from 33 reviews

  • Author: Ava
  • Total Time: 5 hours (including chilling)
  • Yield: 8 servings

Description

This Easy Basque Burnt Cheesecake is a creamy, rich dessert with a signature burnt top and a perfectly soft, custardy center. Using simple ingredients like cream cheese, sugar, eggs, cream, and flour, this no-fuss recipe yields a decadent and rustic cake that requires no crust and minimal prep. Perfectly caramelized in a high-temperature oven, it combines a slight bitterness on top with luscious sweetness inside, making it an irresistible treat for any occasion.

Ingredients

Cheesecake Ingredients

  • 670 g cream cheese (full-fat, room temperature)
  • 200 g granulated sugar
  • 4 eggs (room temperature)
  • 300 g heavy cream (36% fat, room temperature)
  • 30 g all-purpose flour

Instructions

  1. Prepare the Pan: Line an 8-inch (20 cm) springform pan loosely with two square pieces of parchment paper. Make sure the paper extends about 2 inches (5 cm) above the edges to hold the rising cheesecake batter securely.
  2. Preheat the Oven: Heat your oven to 220°C (430°F), using the conventional bake setting (no fan).
  3. Mix Cream Cheese and Dry Ingredients: Place the room-temperature cream cheese in a mixing bowl, then gradually add the sugar and flour while mixing at low speed with an electric hand mixer or stand mixer, ensuring a smooth mixture without over-whipping.
  4. Add Eggs Slowly: Incorporate the eggs one at a time into the cream cheese mixture, mixing slowly on low speed after each addition to maintain a smooth, thick batter without whipping air into it.
  5. Pour in Heavy Cream: Slowly add the room-temperature heavy cream while continuing to mix gently until fully combined, yielding a silky batter.
  6. Transfer Batter to Pan: Pour the prepared batter into the lined springform pan, smoothing the surface as needed.
  7. Bake the Cheesecake: Bake for about 40 minutes. Check at 30 minutes; the cheesecake is done when the top is deeply browned and puffed, the edges look set, and the center jiggles slightly but is not raw.
  8. Cool and Chill: Allow the cheesecake to cool completely in the pan at room temperature. Then refrigerate it for at least 4 hours to fully set before removing the springform and serving.
  9. Store Leftovers: Keep any leftover cheesecake covered in the refrigerator and consume within 1 to 2 days to maintain freshness.

Notes

  • Use room temperature ingredients to ensure smooth mixing and prevent lumps.
  • Do not overmix or whip the batter; this will affect the texture of the final cheesecake.
  • The burnt top is characteristic and adds flavor but watch carefully to avoid burning beyond the intended caramelization.
  • Ensure parchment paper extends over the pan edges to contain the batter properly as it rises.
  • Allow adequate refrigeration time for best texture—at least 4 hours or overnight is ideal.
  • This cheesecake is best served chilled and can be stored in the fridge for up to 2 days.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish

Find it online: https://quickandsweetrecipes.com/easy-basque-burnt-cheesecake-recipe/