Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Basque burnt cheesecake - featured image

Ultra-Rich Basque Burnt Cheesecake: Easy Special Occasion Dessert

  • Author: Natalia
  • Total Time: 4 hours 15 minutes
  • Yield: 12 servings 1x

Description

A foolproof, ultra-rich Basque burnt cheesecake that features a rustic, charred exterior and a dense, creamy, custard-like interior. This dessert requires no water bath or fancy techniques, making it perfect for special occasions or weeknight treats.

Ingredients

Scale
  • 32 oz (900g) full-fat cream cheese, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 5 large eggs, room temperature
  • 1 cup (240ml) heavy cream
  • 2 tablespoons (15g) all-purpose flour
  • 1 teaspoon (5ml) vanilla extract
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 400°F (200°C). Crumple a sheet of parchment paper into a ball, then flatten it and press it into a 9-inch springform pan to create wrinkles. Lightly grease the parchment.
  2. In a large bowl, beat the softened cream cheese on medium speed until completely smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.
  3. Add the granulated sugar and vanilla extract to the cream cheese. Mix on low speed until the sugar is dissolved and incorporated. Scrape the bowl again.
  4. Add the eggs one at a time, mixing on low speed just until combined after each addition. Do not overmix to avoid incorporating too much air.
  5. Pour in the heavy cream and add the flour. Mix gently until just combined. The batter should be liquidy and smooth.
  6. Pour the batter into the prepared springform pan.
  7. Bake in the center of the oven for 50-60 minutes. The top should be deeply browned or black in spots, and the edges should be set while the center jiggles slightly like Jell-O.
  8. Remove from the oven and let it cool in the pan on a wire rack for 10 minutes. It will sink in the middle, which is normal.
  9. Let it cool at room temperature for another hour, then refrigerate for at least 4 hours, preferably overnight, until fully set.
  10. Slice and serve with fresh berries, whipped cream, or caramel sauce.

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature for a smooth batter. Do not overmix after adding eggs to prevent cracking or collapsing. The cheesecake is meant to have a burnt top and a jiggly center when removed from the oven; it will set as it cools. It tastes best when made a day ahead.

  • Prep Time: 15 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Cuisine: Spanish

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 20
  • Sodium: 250
  • Fat: 32
  • Saturated Fat: 20
  • Carbohydrates: 22
  • Protein: 6

Keywords: Basque burnt cheesecake, easy cheesecake, no water bath cheesecake, rich dessert, special occasion dessert, creamy cheesecake

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://fooduvo.com/ultra-rich-basque-burnt-cheesecake-easy-special-occasion-dessert/