Description
The Basque Burnt Cheesecake is a simple yet indulgent dessert from Spain with a creamy center and caramelized top, requiring minimal effort and no water bath.
Ingredients
Scale
- 2 pounds (four 8oz blocks) full-fat cream cheese, room temperature
- 1½ cups (300g) granulated sugar
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1¾ cups (420g) heavy cream
- 1 teaspoon salt
- ¼ cup (33g) all-purpose flour
Instructions
- Preheat your oven to 400°F (200°C). Line a 10-inch springform pan with two overlapping sheets of parchment paper, ensuring the paper extends at least 2 inches above the pan’s edges.
- In a large mixing bowl or stand mixer, beat the room-temperature cream cheese and sugar on medium speed until smooth and free of lumps, about 2-3 minutes. Scrape down the sides frequently.
- Add eggs one at a time, beating well after each addition.
- Pour in the vanilla extract and heavy cream. Mix until just combined.
- Add salt and sift in the flour. Mix on low speed until fully incorporated, about 30 seconds. Don’t overmix.
- Pour the batter into the prepared springform pan. Tap the pan gently against the counter to release air bubbles.
- Bake in the preheated oven for 55-65 minutes until the top is deeply golden and the center slightly jiggly.
Notes
- For gluten-free modification, substitute flour with cornstarch or a 1:1 gluten-free flour blend.
- Room temperature ingredients ensure a smooth batter—set them out 2 hours before baking.
- Store covered in the refrigerator for up to 5 days or freeze individual slices for up to 3 months.
- Prep Time: 15 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 25
- Sodium: 380
- Fat: 32
- Saturated Fat: 19
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 28
- Fiber: N/A
- Protein: 7
- Cholesterol: 170
Keywords: basque burnt cheesecake, spanish dessert, creamy cheesecake, simple cheesecake, easy baking