Burnt Basque Cheesecake

This Burnt Basque Cheesecake combines rich cream cheese with a slightly charred top for a decadent dessert experience.

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Prep Time 15

Cook Time 50

Chilling Time 4

Total Time 5 5

Servings: 8 slices

Course: SWEET TREATS

Cuisine: Spanish

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cheesecake Base

2 lb cream cheese use softened cream cheese for a smooth and fluffy texture.
1.5 cups granulated sugar this adds just the right amount of sweetness to balance the tanginess.
5 large eggs room temperature eggs will help create a more uniform batter.
2 cups heavy cream the higher fat content helps achieve that rich and creamy texture.

For the Flavor

2 tablespoon all-purpose flour a little flour provides structure without compromising the creamy goodness.
2 teaspoon vanilla extract pure vanilla extract elevates the flavor profile beautifully.

Equipment

springform pan
handheld mixer

Method

How to Make Burnt Basque Cheesecake

Preheat your oven to 425°F (220°C). Line a springform pan with parchment paper, ensuring it reaches up the sides.
Beat the cream cheese and sugar together in a large mixing bowl until the mixture is smooth and creamy.
Add the eggs one at a time, mixing gently after each addition.
Combine the heavy cream, vanilla extract, salt, and flour. Stir until everything is thoroughly blended into a smooth batter.
Transfer the batter into your prepared springform pan. Bake for 45-55 minutes until the top is deeply browned with a slight jiggle in the center.
Cool the cheesecake completely at room temperature, then refrigerate for at least 4 hours or overnight before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 30gProtein: 8gFat: 35gSaturated Fat: 20gCholesterol: 150mgSodium: 300mgPotassium: 200mgSugar: 20gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Serve with a sprinkle of sea salt for a delightful contrast.

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