Burnt Basque Cheesecake
A rich and creamy Spanish-style cheesecake with a dramatically caramelized, burnt top that creates an unforgettable sweet-bitter contrast.
Equipment
Ingredients
Main Ingredients
cream cheese (room temperature)
900 g
granulated sugar
200 g
eggs (large)
5 pcs
heavy cream
300 ml
all-purpose flour
15 g
vanilla extract
5 ml
salt
3 g
Instructions
Prepare oven and pan
Preheat oven to 200°C and line a 23cm springform pan with parchment paper extending 5cm above the sides.
Beat cream cheese and sugar
In a large bowl, beat room temperature cream cheese until smooth, then gradually add sugar and continue beating until creamy and well combined.
Add eggs one at a time
Add eggs one at a time, beating well after each addition until fully incorporated and mixture is smooth.
Add cream and remaining ingredients
Pour in heavy cream, vanilla extract, and add salt. Mix until smooth. Sift in flour and gently fold until just combined.
Bake the cheesecake
Pour batter into prepared pan. Bake at 200°C for 50-55 minutes until top is deeply golden brown and center still has a slight jiggle.
Cool completely
Remove from oven and let cool completely in the pan. The center will sink slightly as it cools - this is normal.
Serve
Remove from pan and serve at room temperature or chilled. The burnt top creates a beautiful caramelized flavor.
Original recipe
Storage
Store covered in refrigerator. Best eaten within 3 days. Can be frozen for up to 1 month.
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