Basque Burnt Cheesecake

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Basque Burnt Cheesecake – Silky, Creamy, and Perfectly Caramelized

This Basque Burnt Cheesecake is a rustic yet elegant dessert that’s deeply caramelized on the outside and lusciously creamy on the inside. Don’t let the charred top fool you—this is the signature of an authentic Basque cheesecake. With minimal ingredients and no need for a crust or water bath, it’s a fuss-free recipe that delivers luxurious results.

Whether you’re serving it at a special dinner or indulging in a quiet evening treat, this cheesecake will win hearts with its rich texture, slightly smoky flavor, and beautiful simplicity.

Why You’ll Love This Recipe

  • Foolproof and easy – no crust, no water bath, no cracking worries.
  • Incredible texture – soft, creamy, and just the right jiggle.
  • Elegant yet rustic – that burnt top is both striking and delicious.

Ingredients

  • 340g (12 oz) cream cheese, softened
  • 80g (2.8 oz) granulated sugar
  • 3 large eggs, at room temperature
  • 3ml vanilla extract (or flavoring of choice)
  • 1g salt (a pinch)
  • 150g (5.3 oz) whipping cream
  • 10g (0.4 oz) cornstarch or cake flour

Instructions

1. Prepare Your Pan

Lightly grease a 6-inch (15 cm) round cake pan. Line the bottom and sides with parchment paper, letting the paper extend about 2 inches above the rim to help contain the rising cheesecake.

2. Make the Batter

  • In a mixing bowl, add the softened cream cheese and mash it gently with a spatula or beat on low speed with a hand mixer until smooth and creamy.
  • Add sugar and mix until fully incorporated. The mixture should become lighter in texture.
  • Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  • Stir in the vanilla extract and salt.
  • Add the whipping cream and mix until the batter is smooth.
  • Sift in the cornstarch (or cake flour) and whisk until just combined. The batter should be silky and pourable.

3. Bake

  • Preheat your oven to 210°C (415°F).
  • Pour the batter into the prepared pan and tap it lightly on the counter to release any air bubbles.
  • Bake on the center rack for 30 minutes. The top should be deeply golden and possibly cracked, while the center remains jiggly.

Note: Oven temperatures vary. Avoid overbaking to preserve the signature creamy center.

4. Cool & Chill

  • Let the cheesecake cool completely at room temperature—it will sink slightly in the center.
  • Once cool, transfer to the refrigerator and chill for at least 4 hours, or preferably overnight, for the best texture and flavor.

Tips for Success

  • Soft Cream Cheese: Ensure your cream cheese is fully softened before mixing to avoid lumps.
  • Room Temperature Eggs: Prevent curdling and achieve a smooth emulsion by using eggs at room temperature.
  • Customize the Texture: For a firmer cheesecake, increase the cream cheese slightly. For a softer, silkier result, add a touch more cream.
  • Serving Tip: For clean slices, dip your knife in hot water and wipe between each cut.

Storage

Store leftovers in the refrigerator for up to 4 days. The flavor deepens and improves over time, making it even better the next day.

Final Thoughts

With its deeply bronzed top and melt-in-your-mouth center, this Basque Burnt Cheesecake proves that perfection doesn’t need polish. It’s a must-try dessert for any cheesecake lover—and a beautiful addition to your recipe repertoire.

 

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