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Basque Burnt Cheesecake

A rich and creamy dessert from the Basque region of Spain, featuring a unique burnt top and no crust, making it a delicious treat for any occasion.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 4 hours 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Baking, Spanish
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 600 g cream cheese Full-fat cream cheese is recommended.
  • 200 g granulated sugar Adjust to taste.
  • 3 large eggs Room temperature.
  • 300 ml heavy cream For a rich texture.
  • 1 teaspoon vanilla extract Pure vanilla extract is best.
  • 1 pinch salt Enhances sweetness.

Method
 

Preparation
  1. Preheat the Oven: Begin by preheating your oven to 220°C (428°F).
  2. Prepare the Pan: Line your springform pan with parchment paper, ensuring the paper is higher than the sides.
  3. Mix the Cream Cheese: In a mixing bowl, add the cream cheese and beat until smooth and creamy.
  4. Add Sugar: Gradually add the granulated sugar to the cream cheese and mix until fluffy.
  5. Add Eggs: Crack the eggs in one at a time, mixing well after each addition.
  6. Incorporate Cream: Pour in the heavy cream, add the vanilla extract and a pinch of salt, and mix until fully combined.
  7. Pour into the Pan: Pour the cheesecake batter into the prepared springform pan and smooth out the top.
Baking
  1. Bake: Place the pan in the oven and bake for about 30-35 minutes until the top is dark brown.
  2. Cool Down: Remove the cheesecake from the oven and let it cool in the pan for 15 minutes, then cool completely on a wire rack.
  3. Chill: Refrigerate the cheesecake for at least 4 hours or overnight for best results.
  4. Serve: Slice the cheesecake and enjoy!

Notes

This cheesecake is best served chilled. Pair with fresh berries or a drizzle of caramel for added flavor. Store leftovers in the refrigerator for up to 5 days, or freeze for up to 2 months.