Description
Basque Burnt Cheesecake delivers a creamy, cracked masterpiece that defies traditional dessert expectations. Rich, caramelized edges and a silky center make you crave each indulgent slice of this Spanish culinary marvel.
Ingredients
Scale
Main Ingredients:
- 750 grams (26.5 ounces) cream cheese, room temperature
- 5 large eggs, room temperature
- 1 cup heavy cream, room temperature
Sweeteners:
- 1 cup sugar
Stabilizers:
- ⅛ cup flour
- 1 teaspoon vanilla extract
Instructions
- Prepare the baking environment by positioning the oven rack in the center and heating to 210°C (410°F), creating an ideal environment for the unique Basque-style dessert.
- Create a protective parchment paper lining for an 8-inch round pan, allowing generous overhang to facilitate effortless cake extraction after baking.
- Utilize an electric mixer to transform cream cheese and sugar into a velvety, homogeneous mixture, ensuring no lumps remain.
- Gently incorporate flour into the creamy base, maintaining a smooth texture without overmixing.
- Introduce eggs individually, blending each thoroughly to maintain the batter’s silky consistency, followed by a splash of vanilla extract for aromatic depth.
- Delicately stream heavy cream into the mixture, stirring until just combined to preserve the batter’s delicate structure.
- Transfer the mixture into the prepared pan, employing gentle taps against the counter to dislodge any trapped air bubbles, using a toothpick to puncture stubborn pockets.
- Position the pan in the preheated oven, allowing the cheesecake to bake for approximately 45 minutes until the surface develops a rich mahogany color with distinctive cracking.
- Verify doneness by observing a deeply caramelized exterior while maintaining a wobbling, custard-like center.
- Allow the cheesecake to rest at room temperature for two hours, enabling natural cooling and structural settling.
- Refrigerate for a minimum of four hours to complete the setting process and enhance flavor development.
- Carefully slice and serve, revealing the cake’s characteristic burnt edges and creamy interior.
Notes
- Master temperature control by using a reliable oven thermometer to ensure precise 210°C heat for achieving the signature burnt exterior.
- Prevent sticking by generously overlapping parchment paper, creating tall pleated sides that allow dramatic rising and caramelization during baking.
- Select full-fat cream cheese at room temperature to guarantee smooth blending and prevent lumpy batter texture, which impacts final cheesecake consistency.
- Embrace imperf
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: Basque
Nutrition
- Serving Size: 8
- Calories: 350
- Sugar: 30 g
- Sodium: 200 mg
- Fat: 28 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 0 g
- Protein: 6 g
- Cholesterol: 120 mg