The magic of the Burnt Basque Cheesecake lies in its imperfections. Unlike traditional cheesecakes, this version bakes at a high temperature, creating a deeply caramelized top that appears burnt but is rich in flavor. The interior remains smooth, creamy, and slightly underbaked, offering a luscious texture that contrasts with the crustless, charred exterior. It’s a dessert that combines simplicity with a rustic, gourmet feel, making it both approachable and extraordinary. Whether you serve it chilled or at room temperature, each bite delivers a deliciously indulgent experience, perfect for any occasion.
Ingredients:
- 2 cups (16 oz) cream cheese, at room temperature
- 1 cup (8 oz) granulated sugar
- 4 large eggs, at room temperature
- 1 ¼ cups (10 oz) heavy cream
- 1 tsp vanilla extract
- ¼ cup (1 oz) all-purpose flour
- ¼ tsp salt
- Butter for greasing
- Parchment paper
Instructions:
- Preheat the oven: Preheat your oven to 400°F (200°C). Prepare a 9-inch springform pan by greasing it generously with butter. Line the pan with parchment paper, making sure the paper goes at least 2 inches above the rim of the pan. The crinkled paper will help create the rustic edges typical of a Basque cheesecake.
- Cream the cheese: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes. Use a hand mixer or stand mixer at medium speed. This step ensures the sugar is fully incorporated into the cream cheese, creating a silky texture.
- Add the eggs: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed to ensure the mixture is even. Continue beating until the batter is light and smooth.
- Incorporate the heavy cream and vanilla: Slowly add the heavy cream and vanilla extract to the batter, mixing until fully combined. The cream will help soften the mixture, making it lighter and fluffier.
- Add flour and salt: Sift the flour and salt over the batter, then gently fold them in using a spatula. Be careful not to overmix, as you want the texture to remain smooth and velvety.
- Pour and bake: Pour the batter into the prepared pan. Tap the pan gently on the countertop to release any air bubbles trapped in the batter. Place the pan in the preheated oven and bake for 50-55 minutes. The cheesecake should develop a deep golden-brown top with a slightly jiggly center.
- Cool and serve: Once the cheesecake is done, remove it from the oven and let it cool in the pan for about 1 hour. The center will continue to set as it cools. Remove the cheesecake from the pan by lifting the parchment paper edges and transfer it to a serving plate. Chill in the fridge for at least 4 hours or overnight for best results.
- Serve: Slice and serve the cheesecake slightly chilled or at room temperature. The burnt, caramelized top adds a unique flavor, while the creamy, slightly gooey center offers a rich and decadent experience.
