Basque burnt cheesecake
Indulge in the rich, creamy delight of Basque Burnt Cheesecake. Made with smooth cream cheese, farm-fresh eggs, and heavy whipping cream, this dessert features a perfectly caramelized top that adds a unique, smoky sweetness. Easy to prepare with a hint of wheat flour, it's the perfect blend of decadent flavors and convenience. Elevate your dessert game with this simple yet impressive recipe.
Cook time 50 min
Prep time 15 min
Ingredients:
1/3 cup cream cheese4 eggs
1.50 cups sugar
1 cup heavy whipping cream
1 tbsp all-purpose white wheat flour
The Basque burnt cheesecake is known for its unique appearance with a deeply caramelized and almost burnt top. This luscious dessert has a rich, creamy interior and is surprisingly easy to make. Unlike traditional cheesecakes, it doesn't require a crust, making it even more straightforward. If you've been searching for a dessert that's both indulgent and distinctive, the Basque burnt cheesecake is the perfect choice.
Instructions:
- Preheat your oven to 400°F (200°C). This high temperature is key to achieving the signature "burnt" look and flavor.
- Use a 9-inch (23cm) springform pan. Line it with parchment paper, ensuring the paper extends above the top of the pan. This will help contain the batter as it rises.
- In a large mixing bowl, beat the softened cream cheese using an electric mixer or a whisk until it’s smooth and free of lumps.
- Gradually add the sugar to the cream cheese and continue beating until the mixture is well combined and smooth.
- Add the eggs one at a time, beating well after each addition. This ensures a smooth and uniform batter.
- Pour the heavy whipping cream into the batter and mix until fully combined. The batter should be silky and smooth at this stage.
- Sift the all-purpose flour into the batter. Fold it in gently with a spatula until just combined. Avoid overmixing to maintain a light texture.
- Pour the batter into the prepared springform pan. Tap the pan gently on the counter to remove any air bubbles.
- Place the pan in the preheated oven and bake for 50-60 minutes. The cheesecake should be deeply browned on top and have a slightly jiggly center.
- Remove the cheesecake from the oven and let it cool in the pan on a wire rack. The cheesecake will sink slightly as it cools, creating its characteristic rustic appearance.
- Once cooled to room temperature, refrigerate the cheesecake for a minimum of 4 hours or overnight to fully set.
- Carefully remove the cheesecake from the springform pan and peel away the parchment paper.
- Slice and serve the Basque burnt cheesecake chilled. Enjoy its creamy, custard-like interior and unique, caramelized top!
Tips:
- Ensure all ingredients are at room temperature to help them blend more smoothly.
- Line your baking pan with parchment paper, allowing it to extend over the edges. This will help you remove the cheesecake after baking.
- Do not overbeat the mixture. Overbeating can incorporate too much air, leading to cracking.
- Bake at a high temperature (around 400°F or 200°C) to achieve the signature burnt top and creamy center.
- Let the cheesecake cool at room temperature before refrigerating. It will firm up as it chills.
Basque burnt cheesecake is an extraordinary dessert that effortlessly combines a simple preparation process with an elegant and delicious final product. With a beautifully burnt exterior and a rich, creamy inside, it is truly a showstopper for any occasion. Remember to follow the tips provided to ensure your cheesecake turns out perfect. Enjoy this delightful dessert and impress your friends and family with your baking skills!
Nutrition per serving
6 ServingsCalories 410kcal
Protein 7g
Carbohydrates 55g
Fiber 0.08g
Sugar 50g
Fat 20g
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