Description
Decadently creamy inside with a caramelized top, this Burnt Basque cheesecake is easy to make and perfect for entertaining.
Ingredients
Scale
- 600 g (about 21 oz) full-fat cream cheese, softened
- 150 g (3/4 cup) granulated sugar
- 3 large eggs, room temperature
- 400 ml (1 2/3 cups) heavy cream
- 1 tablespoon all-purpose flour
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat the oven to 425°F (220°C) and line a 9-inch springform or loose-bottom cake pan with parchment paper, leaving an overhang.
- In a large bowl, beat the cream cheese and sugar together until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream, flour, and vanilla extract until fully combined and velvety.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 50–60 minutes until the top is deeply browned and the center has a gentle wobble.
- Allow to cool at room temperature for 1–2 hours, then chill uncovered for at least 8 hours or overnight before slicing.
Notes
For a richer experience, serve modest slices with espresso or dessert wine. Keep slices refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Basque
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 25g
- Sodium: 350mg
- Fat: 40g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 130mg