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Basque Burnt Cheesecake

Basque Burnt Cheesecake

If you’ve ever dreamed of a dessert that’s creamy, rustic, and effortlessly elegant, the Basque Burnt Cheesecake is your next baking obsession. Known for its caramelized top and custardy center, this cheesecake doesn’t aim for perfection — instead, it celebrates simplicity and rich flavor. Forget the water bath and the stress of cracks — this Spanish dessert is all about letting the oven do the magic. Whether you’re into classic cheesecake recipes or exploring new dessert recipes with flair, this Basque Burnt Cheesecake captures a delicious mix of creamy luxury and rustic charm.
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Prep Time 10 minutes
Cook Time 55 minutes
Chill Time: 4 hours
Total Time 5 hours 5 minutes
Servings: 12 slices
Ingredients Method Notes

Ingredients
  

  • Main Ingredients:
  • 2 cups 450g cream cheese, softened
  • 1 cup 200g granulated sugar
  • 4 large eggs
  • 1 ½ cups 360ml heavy cream
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
  • Butter for greasing
  • Parchment paper for lining the pan
  • Optional Toppings:
  • Fresh berries raspberries, strawberries
  • Whipped cream
  • Caramel or espresso drizzle

Method
 

  1. Preheat Oven:
  2. Preheat your oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper, letting it extend above the rim for a rustic look.
  3. Mix Cream Cheese and Sugar:
  4. In a large bowl, beat the cream cheese and sugar until smooth and creamy (about 2–3 minutes).
  5. Add Eggs:
  6. Whisk in the eggs, one at a time, mixing after each addition until the batter is silky.
  7. Add Cream and Vanilla:
  8. Pour in the heavy cream, vanilla extract, and salt. Mix until fully combined.
  9. Add Flour:
  10. Sift in the flour and whisk gently until smooth and lump-free.
  11. Bake:
  12. Pour the batter into the prepared pan and bake for 50–60 minutes, until the top is deep golden brown and the center jiggles slightly.
  13. Cool:
  14. Let the cheesecake cool completely at room temperature.
  15. Chill:
  16. Refrigerate for at least 4 hours or overnight before slicing for best texture.

Notes

  • Use room temperature ingredients for a smooth, creamy batter.
  • Don’t overmix – you want a silky texture without too much air.
  • The cheesecake should jiggle slightly when removed from the oven.
  • Embrace imperfections — the cracks and dark edges are part of the Basque cheesecake aesthetic.
  • Try adding espresso, lemon zest, or cinnamon for flavor variations.