Description
This burnt Basque cheesecake is a creamy, caramelized dessert that perfectly balances the richness of cream cheese with the sweetness of sugar. With its impressively rustic appearance and a texture that’s delightfully smooth, it’s a simple yet elegant treat that’s sure to wow your guests. Whether enjoyed plain, with a fruit compote, or your favorite cheesecake topping, this indulgent delight is perfect for every occasion.
Ingredients
Units
Scale
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Cheesecake Base
- 32 ounces cream cheese (908g, full-fat, room temperature)
- 1 1/2 cups granulated sugar (300g)
- 5 large eggs (room temperature)
- 1 1/2 cups heavy cream (360mL, room temperature)
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- 1/3 cup all-purpose flour (sifted)
Instructions
- Prepare the Pan
Preheat the oven to 425°F and line a 9- or 10-inch springform pan with a criss-crossed double layer of parchment paper. Wet, scrunch, and dry the parchment paper for ease of use. Ensure the parchment sticks up about 2 inches above the pan. Set aside. - Beat Cream Cheese and Sugar
In a large bowl or stand mixer fitted with a whisk attachment, whip the cream cheese for about 2 minutes until light and fluffy. Add sugar gradually on medium speed and beat until completely smooth, about 2 more minutes. Scrape down the sides as needed to remove lumps. - Incorporate the Eggs
Add the eggs, one at a time, mixing on low speed. Wait until the previous egg is almost fully incorporated (only a slight yellow remains) before adding the next. This ensures a silky batter without overmixing. - Mix the Remaining Wet Ingredients
Reduce the mixer to low speed and slowly add the heavy cream, vanilla extract, and salt. Mix until fully combined and smooth. - Add Flour
Sift the all-purpose flour into the mixture and mix on low for about 20 seconds, just until incorporated. Avoid overmixing to maintain the creamy texture. - Pour and Bake
Pour the cheesecake batter into the prepared pan. Place the pan on a rimmed baking sheet and bake on the middle oven rack for 50 to 65 minutes. You’ll know it’s done when the top is golden brown and the center is still jiggly. The cheesecake will puff up during baking and sink as it cools—this is normal. - Cool and Set
Allow the cheesecake to cool in its pan on a wire rack until it reaches room temperature. Then transfer it to the refrigerator to chill for at least 8 hours, preferably overnight. - Serve
Carefully remove the cheesecake from the pan by lifting it using the parchment paper edges. For clean slices, heat a chef’s knife under hot water before slicing. Serve the cheesecake plain or with your preferred topping, like fruit compote.
Notes
- For a richer flavor, you may substitute regular heavy cream with double cream, if available locally.
- Ensure all your ingredients are at room temperature before starting—this contributes to a smooth batter.
- Slow and minimal mixing of the eggs and cream helps eliminate air bubbles and results in a silky cheesecake texture.
- To store, keep leftovers in the refrigerator for up to 1 week. This cheesecake can also be frozen for up to 3 months. Cool completely before wrapping tightly in plastic wrap and foil.
- The cheesecake is meant to have a rustic, imperfect look, so don’t stress about it being picture-perfect.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 25g
- Sodium: 320mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
