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Easy Basque Burnt Cheesecake Recipe

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4.3 from 48 reviews

This Easy Basque Burnt Cheesecake recipe delivers a rich, creamy, and caramelized dessert with a signature deeply golden brown top and a luscious, slightly jiggly center. Using simple ingredients and straightforward steps, this no-frills cheesecake is perfected by baking at high heat to create its characteristic burnt exterior and smooth interior. It’s a delightful twist on classic cheesecake that’s both impressive and effortless to make.

  • Total Time: 4 hours 55 minutes (including chilling time)
  • Yield: 8 servings

Ingredients

Cheesecake Batter

  • 670 g Cream cheese (e.g., full-fat Philadelphia), at room temperature
  • 200 g Granulated sugar
  • 4 Eggs, at room temperature
  • 300 g Heavy cream (36% fat), at room temperature
  • 30 g All purpose flour

Instructions

  1. Prepare the pan: Loosely line an 8-inch (20 cm) springform pan with two large squares of parchment paper, ensuring the paper extends about 2 inches (5 cm) above the rim to accommodate the cheesecake rise during baking.
  2. Preheat the oven: Set the oven to 430°F (220°C) without the fan setting to achieve the high heat necessary for the burnt top.
  3. Mix cream cheese, sugar, and flour: Place the room-temperature cream cheese in a large bowl and mix on low speed using an electric hand mixer or stand mixer with paddle attachment. Gradually add sugar and flour, mixing until a smooth, lump-free mixture forms.
  4. Add eggs: Incorporate the eggs one at a time, mixing gently on low speed after each addition. Avoid whipping the batter to prevent incorporating excess air, which can cause cracking.
  5. Add heavy cream: Gradually pour in the room-temperature heavy cream while mixing on low speed until the batter is smooth and thoroughly combined.
  6. Pour batter into pan: Transfer the batter into the prepared springform pan and gently tap the pan on the countertop a few times to release any large air bubbles.
  7. Bake the cheesecake: Bake at 430°F (220°C) for approximately 40 minutes, checking after 30 minutes. The cheesecake is done when the top is deeply golden brown and puffed, edges are set, and the center is slightly jiggly but not liquid.
  8. Cool at room temperature: Let the cheesecake cool completely in the pan. The center will settle and the cake will deflate slightly, which is normal.
  9. Refrigerate to set: Chill the cheesecake in the refrigerator for at least 4 hours, preferably overnight, to allow it to set fully before removing the springform ring and serving.
  10. Store leftovers: Keep any leftover cheesecake covered in the refrigerator and consume within 1 to 2 days for the best texture and flavor.

Notes

  • Ensure all ingredients are at room temperature for a smooth batter and even baking.
  • Do not overbeat the batter to avoid cracks in the cheesecake.
  • The deep golden brown top is characteristic and should not be avoided; it adds flavor and texture.
  • Use parchment paper extending above the pan rim to contain the batter as it rises.
  • Allowing the cheesecake to chill overnight improves flavor and makes slicing easier.
  • Author: Madelynn
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Spanish

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