Description
A rich and creamy Basque Burnt Cheesecake with a beautifully caramelized top.
Ingredients
Scale
- 16 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, allowing the paper to extend above the edges of the pan for easy removal later.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar, mixing until fully incorporated and the mixture is fluffy.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
- Pour in the heavy cream and vanilla extract, mixing until combined.
- Sift in the flour and salt, and mix on low speed until just incorporated. Be careful not to overmix.
- Pour the batter into the prepared springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 25-30 minutes, or until the top is deeply browned and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.
- Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours or overnight before serving.
Notes
- For a chocolate twist, add 1/2 cup of cocoa powder to the batter for a chocolate Basque cheesecake.
- Serve with a berry compote or fresh fruit on top for added flavor and presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Basque
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 5g
- Sodium: 200mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg