Description
This Creamy Burnt Basque Cheesecake features a deeply caramelized top and a rich, custardy interior. Made with cream cheese, sugar, eggs, and heavy cream, it’s baked at a high temperature to achieve its signature burnt appearance and creamy texture. Perfect for those who love a unique twist on classic cheesecake.
Ingredients
Scale
Cheesecake Ingredients
- 2 pounds cream cheese, softened
- 1 1/4 cups granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 large eggs
- 1 cup heavy cream
- 1/4 cup all-purpose flour
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for baking the cheesecake.
- Prepare Pan: Line a 9-inch springform pan with parchment paper, letting it hang over the sides for easy removal.
- Beat Cream Cheese: In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add Sugar and Flavorings: Mix in the granulated sugar, vanilla extract, and salt until fully combined.
- Incorporate Eggs: Add eggs one at a time, beating well after each addition to ensure a smooth batter.
- Mix in Cream and Flour: Stir in the heavy cream and all-purpose flour until the batter is smooth and well blended.
- Pour Batter: Pour the assembled batter into the prepared springform pan.
- Bake: Bake for 50-60 minutes or until the top turns a deep golden brown and the center remains slightly jiggly.
- Cool and Chill: Allow the cheesecake to cool slightly at room temperature, then refrigerate for at least 4 hours or overnight to set.
- Serve: Remove the cheesecake from the springform pan using the parchment paper, slice, and serve chilled.
Notes
- Make sure the cream cheese is at room temperature to avoid lumps in the batter.
- The jiggly center indicates the cheesecake is perfectly baked and creamy inside.
- Allowing the cake to chill overnight improves texture and enhances flavor.
- Use parchment paper generously to prevent sticking and facilitate easy removal.
