Description
This Basque Burnt Cheesecake is an ultra-creamy, caramelized delight with a beautifully burnt top and a rich, custard-like center. Inspired by the famous Spanish dessert, this easy no-crust cheesecake is the perfect balance of light, airy, and indulgent. Great for any occasion!
Ingredients
Units
Scale
- 750g cream cheese, room temperature
- 1 cup sugar
- 1/8 cup flour
- 5 large eggs, room temperature
- 1 cup heavy cream, room temperature
- 1 tsp vanilla extract
Instructions
- Preheat Oven: Set oven to 210°C (410°F).
- Prepare Pan: Line an 8-inch round baking pan with parchment paper, ensuring the edges extend past the pan for easy removal.
- Mix Batter:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add flour and mix until fully incorporated.
- Reduce mixer speed to low, then add eggs one at a time, followed by vanilla extract.
- Slowly pour in heavy cream and mix until just combined.
- Remove Air Bubbles: Pour the batter into the prepared pan. Tap the pan on the counter to release air bubbles, and use a toothpick to pop any visible ones.
- Bake: Place on the center oven rack and bake for 45 minutes until the top is deep brown and slightly cracked. The center should remain jiggly.
- Cool & Set:
- Let cheesecake cool at room temperature for 2 hours.
- Transfer to the fridge and refrigerate for at least 4 hours before serving.
- Serve: Slice and enjoy this creamy, caramelized cheesecake!
Notes
- For a smoother texture, strain the batter before baking.
- To enhance the burnt flavor, increase the oven temperature to 220°C (428°F) for the last 5 minutes.
- Serve chilled or at room temperature for different textures.
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 18g
- Sodium: 260mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22 g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 140mg