Description
A rich and creamy Basque Burnt Cheesecake with a characteristic caramelized top and creamy center that intentionally sinks in the middle.
Ingredients
Scale
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 4 large eggs
- 2 cups (480ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ¼ cup (30g) all-purpose flour
Instructions
- Preheat oven to 400°F (200°C)
- Line a 9-inch springform pan with parchment paper, leaving overhang
- Beat cream cheese and sugar until smooth
- Add eggs one at a time, mixing until just combined
- Pour in heavy cream and vanilla, mix gently
- Fold in flour and salt
- Pour batter into prepared pan
- Bake for 50-60 minutes until deeply browned on top
- Cool completely before serving
Notes
- Don’t overmix the batter to prevent excessive cracking
- The center should be slightly jiggly when done
- Cooling gradually prevents severe cracking
- Can be made in a regular cake pan with parchment handles
- Mini versions can be made in muffin tins
- Customize with citrus zest, matcha, or coffee extract
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Basque
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 35g
- Saturated Fat: 20g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 150mg
Keywords: basque burnt cheesecake, spanish cheesecake, burnt cheesecake, creamy dessert
