Burnt Basque Cheesecake
Burnt Basque Cheesecake
Ingredients
- 2 1/4 pound cream cheese, room temperature
- 1 pound granulated sugar
- 3/4 cup all-purpose flour
- 12 large eggs, room temperature
- 3 3/4 cup heavy cream, 32-33% fat, room temperature
- 1 tablespoon vanilla extract
- 3/4 teaspoon salt
Instructions
- 1
Preheat oven to 450°F. Line a 10-inch springform pan with two sheets of parchment paper, making sure the paper extends several inches above the rim. Crumple the parchment paper first to make it easier to fit into the pan.
⏱️ 5 min•🌡️ 450
- 2
In a large bowl, combine the room temperature cream cheese and granulated sugar. Beat with a whisk or electric mixer until completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 3
Add the all-purpose flour, vanilla extract, and salt to the cream cheese mixture. Mix until just combined, being careful not to overmix.
⏱️ 2 min
- 4
Add the large eggs one at a time, mixing well after each addition until fully incorporated. Do not overbeat; just mix until combined.
⏱️ 4 min
- 5
Gradually pour in the room temperature heavy cream, mixing on low speed until the batter is smooth and uniform. Ensure there are no lumps.
⏱️ 3 min
- 6
Pour the cheesecake batter into the prepared springform pan.
⏱️ 1 min
- 7
Bake in the preheated oven for 30-35 minutes, or until the top is deeply browned, almost burnt, and the edges are set but the center is still very jiggly. This burnt top is characteristic of a Basque cheesecake.
⏱️ 30 min•🌡️ 450
- 8
Remove the cheesecake from the oven and let it cool completely at room temperature. The center will sink as it cools. Once cooled, refrigerate for at least 6-10 hours, or preferably overnight, to allow it to set properly. This is crucial for its creamy texture.
⏱️ 600 min
Kitchen Tools
Nutrition Facts (per serving)
Burnt Basque Cheesecake
- 2 1/4 pound cream cheese, room temperature
- 1 pound granulated sugar
- 3/4 cup all-purpose flour
- 12 large eggs, room temperature
- 3 3/4 cup heavy cream, 32-33% fat, room temperature
- 1 tablespoon vanilla extract
- 3/4 teaspoon salt
Instructions
- 1
Preheat oven to 450°F. Line a 10-inch springform pan with two sheets of parchment paper, making sure the paper extends several inches above the rim. Crumple the parchment paper first to make it easier to fit into the pan.
⏱️ 5 min•🌡️ 450 - 2
In a large bowl, combine the room temperature cream cheese and granulated sugar. Beat with a whisk or electric mixer until completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 3
Add the all-purpose flour, vanilla extract, and salt to the cream cheese mixture. Mix until just combined, being careful not to overmix.
⏱️ 2 min - 4
Add the large eggs one at a time, mixing well after each addition until fully incorporated. Do not overbeat; just mix until combined.
⏱️ 4 min - 5
Gradually pour in the room temperature heavy cream, mixing on low speed until the batter is smooth and uniform. Ensure there are no lumps.
⏱️ 3 min - 6
Pour the cheesecake batter into the prepared springform pan.
⏱️ 1 min - 7
Bake in the preheated oven for 30-35 minutes, or until the top is deeply browned, almost burnt, and the edges are set but the center is still very jiggly. This burnt top is characteristic of a Basque cheesecake.
⏱️ 30 min•🌡️ 450 - 8
Remove the cheesecake from the oven and let it cool completely at room temperature. The center will sink as it cools. Once cooled, refrigerate for at least 6-10 hours, or preferably overnight, to allow it to set properly. This is crucial for its creamy texture.
⏱️ 600 min