🍰 Burnt Basque Cheesecake
A creamy, caramelized cheesecake with a deeply browned top and no crust — famously rich and indulgent.
🛒 Ingredients (8-inch or 9-inch springform pan)
- 2 lbs (900 g) cream cheese, room temperature
- 1½ cups (300 g) sugar
- 5 large eggs, room temperature
- 2 cups (480 ml) heavy cream
- 1 tsp vanilla extract
- ¼ cup (30 g) all-purpose flour
- Optional: pinch of salt
🔥 Instructions
1️⃣ Preheat oven
- 400°F (200°C).
- Line a springform pan with parchment paper, making sure paper rises 2–3 inches above edges.
2️⃣ Make batter
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well.
- Slowly add cream and vanilla.
- Sift in flour (and salt if using) and fold gently until smooth.
3️⃣ Bake
- Pour batter into prepared pan.
- Bake 50–60 minutes — top should be deeply browned and almost burnt-looking, center may still be slightly jiggly.
4️⃣ Cool
- Let cool to room temperature.
- Chill at least 2 hours (overnight is ideal for best texture).
5️⃣ Serve
- Slice carefully; creamy inside with caramelized top.
- Optional: serve with berries or a light drizzle of caramel.
🌿 Tips for Success
- Use room-temp ingredients to avoid lumps.
- Don’t worry if the top cracks or looks dark — that’s the signature look.
- Parchment paper helps with removing the cheesecake cleanly.
- Slightly underbaking gives a custardy center.
If you want, I can also give you:
- Mini burnt Basque cheesecakes
- Chocolate burnt Basque cheesecake
- No-bake version inspired by Basque style
Which one would you like? 🍮
