Prepare to fall in love with the most deliciously rebellious dessert you'll ever taste! Forget everything you know about traditional cheesecakes – the Basque Burnt Cheesecake is here to revolutionize your dessert game. With its dramatically caramelized exterior, creamy molten center, and impossibly simple preparation, this show-stopping treat will make you look like a culinary genius with minimal effort. Get ready to wow your friends and family with a dessert that's as stunning as it is delicious!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Basque
Serves: 8 servings
Ingredients
- 2 cups cream cheese
- 1 cup sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
Instructions
- Preheat the oven to 400°F (200°C). Line a 9-inch springform pan with two overlapping sheets of parchment paper, allowing the paper to extend 2-3 inches above the rim of the pan. The parchment should be deliberately crinkled and uneven, creating a rustic appearance.
- In a large mixing bowl, soften the cream cheese at room temperature for about 15 minutes. Using an electric mixer, beat the cream cheese until smooth and creamy, with no visible lumps.
- Gradually add sugar to the cream cheese, mixing on medium speed until fully incorporated and the mixture becomes light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Ensure each egg is completely integrated before adding the next.
- Pour in the heavy cream and vanilla extract, continuing to mix until the batter is completely smooth and homogeneous.
- Sift the all-purpose flour into the mixture, folding gently with a spatula until just combined. Be careful not to overmix.
- Pour the batter into the prepared parchment-lined pan. Tap the pan gently on the counter to release any air bubbles.
- Place the pan in the preheated oven and bake for 50-60 minutes. The cheesecake should be deeply golden brown and dramatically burnt around the edges, with a center that still appears slightly jiggly.
- Remove from the oven and let cool completely at room temperature. The cheesecake will dramatically sink and create its characteristic rustic, cracked appearance.
- Once cooled, carefully remove the parchment paper and slice. Serve at room temperature for the best flavor and texture.
Tips
- Room Temperature is Key: Ensure all ingredients, especially cream cheese and eggs, are at room temperature for the smoothest possible batter.
- Don't Fear the Burn: The dramatic dark edges are not a mistake – they're the signature of an authentic Basque Burnt Cheesecake. Embrace the rustic, almost burnt appearance!
- Parchment Paper Technique: When lining your pan, deliberately create wrinkles and uneven edges. This isn't about perfection – it's about creating that characteristic rustic look.
- Mixing Matters: Beat the cream cheese until completely smooth, but be gentle when adding flour to avoid overmixing.
- Oven Watch: Every oven is slightly different. Start checking around 50 minutes, but don't be afraid if it takes up to 60 minutes to achieve that perfect golden-brown exterior.
- Cooling is Crucial: Let the cheesecake cool completely at room temperature. The dramatic sinking and cracking are part of its unique charm.
- Serve at Room Temperature: This cheesecake is best enjoyed when it's not too cold, allowing its creamy texture to shine.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 10g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 160mg
