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Indulgent Burnt Basque Cheesecake Recipe

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★★★★★

4.7 from 60 reviews

This Indulgent Burnt Basque Cheesecake offers a creamy, caramelized crust contrasted by a soft, custardy interior. Originating from Spain’s Basque region, this no-fuss cheesecake boasts a beautifully burnt top while remaining luscious and rich inside. Perfect for celebrations or a decadent dessert, it is traditionally paired with fresh berries, whipped cream, and a drizzle of caramel sauce for an extra layer of flavor.

Ingredients

Scale

Cheesecake Base

  • 16 oz Full-Fat Cream Cheese (Room temperature)
  • 3/4 cup Granulated Sugar (Dissolved in mixture)
  • 3 large Eggs (At room temperature)
  • 1 cup Heavy Cream (Can substitute with lighter cream)
  • 1/4 cup All-Purpose Flour (Gluten-free alternatives work)
  • 1/4 teaspoon Salt (Enhances sweetness)

Serving

  • 1 cup Whipped Cream
  • 1 cup Fresh Berries
  • 1/2 cup Caramel Sauce

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) and prepare an 8-inch springform pan or a similar baking dish by lining the bottom and sides with parchment paper, ensuring the paper extends above the rim for easy removal.
  2. Beat the Cream Cheese and Sugar: In a large mixing bowl, combine the room temperature cream cheese and granulated sugar. Beat until smooth and creamy, making sure the sugar is fully dissolved for a silky texture.
  3. Add Eggs One at a Time: Incorporate the eggs one by one into the cream cheese mixture, beating well after each addition to maintain a smooth batter without lumps.
  4. Mix in Heavy Cream and Flour: Slowly pour in the heavy cream and then sift the flour over the mixture. Add the salt. Gently fold everything together until just combined, taking care not to overmix to keep the cheesecake light.
  5. Pour Batter into Prepared Pan: Transfer the batter to the parchment-lined pan, smoothing the top slightly with a spatula to even out the surface.
  6. Bake Until Burnt on Top: Place the pan in the oven and bake for about 50 to 55 minutes. The top should develop a deep golden brown, almost burnt appearance, while the center remains soft and slightly jiggly.
  7. Cool and Chill: Remove the cheesecake from the oven and let it cool to room temperature in the pan. Once cooled, refrigerate for at least 4 hours or overnight to set fully.
  8. Serve with Toppings: Before serving, release the cheesecake from the pan and place it on a serving plate. Top with whipped cream, fresh berries, and drizzle with caramel sauce for that indulgent finishing touch.

Notes

  • Allowing the cream cheese and eggs to come to room temperature ensures a smoother batter.
  • Using parchment paper that extends above the pan edges helps contain the batter and makes it easier to remove.
  • The burnt top is characteristic of this cheesecake — don’t be alarmed; it adds flavor and texture.
  • Refrigeration solidifies the custard center, making slicing easier and enhancing taste.
  • Gluten-free flour can replace all-purpose flour for a gluten-free version.
  • This cheesecake is best served cold but can be allowed to rest at room temperature for a few minutes before serving for creaminess.

Keywords: Burnt Basque Cheesecake, Cream Cheese Dessert, Spanish Cheesecake, Caramelized Cheesecake, No Crust Cheesecake

Find it online: https://kitchenbynora.com/indulgent-burnt-basque-cheesecake-recipe/