Description
This Indulgent Burnt Basque Cheesecake features a deeply caramelized, rich, and creamy center with a signature burnt top. It’s a decadent dessert perfect for impressing guests or indulging yourself. Served with whipped cream, fresh berries, and a drizzle of caramel sauce, it combines a luscious texture with contrasting sweet and slightly smoky flavors.
Ingredients
Scale
Cheesecake
- 16 oz Full-Fat Cream Cheese (Room temperature)
- 3/4 cup Granulated Sugar
- 3 large Eggs (At room temperature)
- 1 cup Heavy Cream
- 1/4 cup All-Purpose Flour
- 1/4 teaspoon Salt
For Serving
- 1 cup Whipped Cream
- 1 cup Fresh Berries
- 1/2 cup Caramel Sauce (For drizzling on top)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking your cheesecake.
- Prepare the Loaf Pan: Line a loaf pan with parchment paper, ensuring the paper extends up the sides for easy removal of the cheesecake.
- Blend the Ingredients: In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, about 1-2 minutes, making sure there are no lumps.
- Add Eggs: Add the eggs one at a time, gently mixing after each addition to incorporate well without overbeating.
- Pour in the Heavy Cream: Gradually add the heavy cream while mixing on low speed to combine everything smoothly.
- Fold in Flour and Salt: Gently fold in the all-purpose flour and salt until just combined, taking care not to overmix to keep the cheesecake light.
- Transfer to Pan: Pour the cheesecake mixture into the prepared loaf pan, smoothing the top lightly.
- Bake: Bake in the preheated oven for 50-60 minutes until the top is a dark brown, almost burnt-looking color and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.
- Cool & Serve: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight to set properly. Serve topped with whipped cream, fresh berries, and a drizzle of caramel sauce.
Notes
- Make sure all dairy ingredients are at room temperature to avoid lumps in the batter.
- Use parchment paper that extends beyond the pan edges for easy removal of the cheesecake.
- The dark burnt top is characteristic of Basque cheesecake and adds flavor; avoid covering it during baking.
- Refrigeration time is crucial for proper texture—it improves flavor and helps the cake slice beautifully.
- For best results, use full-fat cream cheese and heavy cream to achieve a rich, creamy texture.
