Burnt Basque Cheesecake Recipe
Burnt Basque cheesecake is a creamy dessert known for its burnt top and smooth inside. To make it, you blend softened cream cheese with sugars, eggs, heavy cream, and vanilla. After pouring the mixture into a lined pan, bake it at a high temperature until the top is brown and the center is slightly wobbly.
Equipment
- 1 Stand Mixer
- 1 Springform Pan
Ingredients
- 8 Ounce Cream Cheese Softened
- 3/4 Cup Granulated Sugar
- 1/4 Cup Brown Sugar
- 3 Large Eggs
- 1 Cup Heavy Cream
- 1 Tsp Vanilla Extract
- 1 Tbsp All-Purpose Flour
- 1/2 Tsp Kosher's Salt
Instructions
- Preheat your oven to 400°F (200°C).
- Line a 9-inch (23 cm) springform pan with parchment paper. Make sure the paper extends above the edges of the pan, as the cheesecake will rise and may overflow slightly.
- Take a large mixing bowl and beat the softened cream cheese with an electric mixer until smooth and creamy.
- Gradually add both the granulated and brown sugars, mixing until combined . Then add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream and vanilla extract, mixing until smooth. Then add the flour and salt mix until just combined. And Pour the cheesecake batter into the prepared springform pan, smoothing the top with a spatula.
- Bake in the preheated oven for 50-60 minutes, or until the top is deeply browned and the center is still slightly jiggly (it will set as it cools).
- Remove the cheesecake from the oven and let it cool in the pan for about 1 hr. Then, refrigerate it for at least 4 hours or overnight for the best texture. Once chilled, carefully remove the cheesecake from the springform pan. Cut into slices and serve chilled or at room temperature. Your basque cheesecake is ready to serve!!
Notes
1) Make sure your cream cheese and eggs are at room temperature. This helps create a smooth batter and ensures even baking.
2) Don’t skip lining the pan with parchment paper, even if your pan is non-stick. The cheesecake is delicate, and the parchment helps keep its structure and makes it easy to remove.
3) Keep an eye on the cheesecake during the final minutes of baking. The center should have a slight wobble when you take it out of the oven. It will continue to set as it cools.
4) Bake at a higher temperature than traditional cheesecakes (around 400-450°F/200-230°C). The high heat creates the burnt exterior while keeping the inside soft and creamy.
5) The center of the cheesecake should still jiggle slightly when you take it out of the oven. It will set further as it cools.