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Creamy Burnt Basque Cheesecake Recipe

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★★★★★

4.7 from 716 reviews

This Creamy Burnt Basque Cheesecake is a luscious dessert characterized by its deeply caramelized, burnt top and irresistibly creamy interior. Baked at high heat to achieve a signature dark crust, this cheesecake offers a delightful contrast of textures and a rich, silky flavor enhanced with subtle hints of lemon and vanilla. Perfect for an elegant finish to any meal or a special treat to impress guests.

Ingredients

Scale

Cheesecake Batter

  • 18 oz (500g) brick cream cheese, softened to room temperature
  • ¾ cup plus 1 tsp (155g) granulated sugar, divided
  • 3 large eggs, at room temperature
  • 1 tbsp (15ml) lemon juice
  • 1 tsp (5ml) pure vanilla extract
  • ¼ tsp salt
  • 1 ¼ cups (300ml) 35% whipping cream
  • 2 tbsp (18g) all-purpose flour, sifted

Instructions

  1. Prepare the Pan: Preheat your oven to 450°F (232°C). Line an 8-inch round non-stick springform pan with two overlapping sheets of parchment paper, ensuring the paper extends at least 2 inches above the pan on all sides. Place the second sheet at a 90° angle to the first to guarantee full coverage and accommodate pleats for a snug fit, resulting in rustic edges on the cheesecake.
  2. Mix Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese on medium-high speed with an electric mixer until completely smooth. Gradually add ¾ cup of sugar, continuing to mix until fully incorporated and smooth, scraping down the bowl twice to remove lumps and achieve a silky batter.
  3. Add Eggs and Flavorings: Incorporate the eggs one at a time, beating well after each addition and scraping the bowl’s sides to ensure even mixing. Then beat in the lemon juice, vanilla extract, and salt, blending thoroughly for balanced flavor.
  4. Incorporate Flour and Cream: In a separate small bowl, whisk together the all-purpose flour, the remaining 1 teaspoon of sugar, and half of the whipping cream until smooth and lump-free. Add this mixture to the main batter and mix well. Gradually beat in the remaining cream until the batter is smooth, silky, and lump-free.
  5. Strain and Bake: Pour the batter through a sieve into the prepared pan to remove any remaining lumps. Bake in the preheated oven for 22 to 26 minutes, or until the top is deeply dark brown and burnt-looking, but the center remains very jiggly. This creates the cheesecake’s signature burnt crust and creamy center.
  6. Cool and Chill: Transfer the pan to a wire rack and allow the cheesecake to cool completely in the pan; it will deflate significantly as it cools. After cooling, refrigerate for at least 8 hours or overnight to set firmly and develop flavor.
  7. Serve: Carefully peel away the parchment paper from the sides of the cheesecake. Slice into wedges and serve at room temperature for optimal creaminess. Pair with a glass of sherry for a complementary tasting experience.

Notes

  • The parchment paper lining should overlap and extend above the pan to contain the batter and create the characteristic rustic edges.
  • Use room temperature ingredients for smoother batter and better incorporation.
  • Do not overbake; the center should remain slightly jiggly to ensure a creamy texture after chilling.
  • Allow the cheesecake to cool fully before refrigeration to prevent condensation and sogginess.
  • Best served at room temperature after chilling to maximize creaminess and flavor.
  • This cheesecake is naturally gluten-based due to the addition of all-purpose flour.

Keywords: Burnt Basque Cheesecake, Basque cheesecake, creamy cheesecake, burnt top cheesecake, Spanish dessert, no crust cheesecake

Find it online: https://jedentaglecker.com/creamy-burnt-basque-cheesecake-recipe/