Authentic Basque Burnt Cheesecake is one of the most famous Western desserts, characterized by its dark caramelized top and smooth, creamy interior. It doesn’t require a crust and is made with simple ingredients, making it one of the easiest yet most luxurious cheesecakes to serve.
Ingredients
- Butter: as needed (or cooking spray), for greasing the pan
- Sugar: 1 ¾ cups (granulated)
- Cream cheese: 2 pounds (at room temperature)
- Salt: ¼ teaspoon
- Eggs: 5 large
- Heavy cream: 2 cups (liquid)
- All-purpose flour: ¼ cup
Instructions
- Preheat your oven to 400°F (200°C).
- Grease a springform pan with butter or cooking spray.
- Line the pan with parchment paper, leaving about 2 to 3 inches of the paper extending above the rim of the pan.
- For the best results, use cream cheese and eggs that are at room temperature.
- In a large bowl, beat the cream cheese with the sugar until smooth and creamy. Add the salt and mix well.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Stir in the heavy cream until the ingredients are just combined.
- Sift the flour over the mixture and mix on low speed until the flour is just incorporated. Pour the batter into the prepared pan.
- Bake for 50 to 60 minutes, until the top is deeply browned, almost burnt-looking, and the center is still slightly jiggly when the pan is gently shaken.
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- The cheesecake will puff up during baking and then sink in the center as it cools, which is normal and gives it its characteristic look.
- Don’t worry about the dark color on top; it’s one of the defining features of an authentic Basque cheesecake.
- Carefully remove the outer ring of the springform pan and gently peel away the parchment paper.
- The texture will become firmer and the flavor will improve if you refrigerate the cheesecake overnight before serving.
- You can garnish with fresh fruit as desired, or serve it plain.
