This Basque Burnt Cheesecake is a creamy, rich dessert with a deep golden-brown top and a custard-like center. It’s a simple, no-crust cheesecake that only requires a few basic ingredients. The burnt, cracked appearance gives it a rustic charm. The hardest part? Waiting for it to chill!
Preparation Time:
- Prep Time: 15 minutes
- Cook Time: 45-50 minutes
- Chill Time: 6 hours
- Total Time: 7 hours
Ingredients:
- 2 pounds (904g) cream cheese
- 2 cups (400g) plus 1 tbsp sugar, divided
- 1 cup heavy cream, room temperature
- 1/4 cup (34g) all-purpose flour
- 1 tbsp vanilla extract
- 1/2 tsp kosher salt
- 5 large eggs, room temperature
Directions:
- Preheat the oven: Preheat to 450°F and line a 10×3-inch springform pan with parchment paper.
- Make the batter: Beat cream cheese, sugar, heavy cream, flour, vanilla, and salt until smooth. Add eggs one at a time, mixing gently to avoid incorporating too much air.
- Bake: Pour batter into the prepared pan. Sprinkle 1 tbsp sugar on top. Bake until the top is dark brown and jiggly, about 45-50 minutes.
- Cool and chill: Let it cool for 30 minutes before refrigerating for at least 6 hours.
Serving Suggestions:
- Serve cold or at room temperature.
- Pair with fresh berries or whipped cream for a light contrast to the rich cheesecake.
Cooking Tips:
- Use room-temperature ingredients for a smooth, lump-free batter.
- Avoid overmixing the eggs to prevent excess air, which could result in an overly airy texture.
Nutritional Benefits:
- A rich source of calcium from the cream cheese and eggs.
- High in protein due to the large amount of cream cheese and eggs used.
Dietary Information:
- Contains dairy, gluten, and eggs.
- Not suitable for vegan, gluten-free, or dairy-free diets.
Nutritional Facts (per serving):
- Calories: 400
- Fat: 28g
- Carbohydrates: 25g
- Protein: 8g
Storage:
- Store in the fridge, tightly wrapped in plastic or foil, for up to 5 days. This cheesecake tastes even better as it chills longer.
Why You’ll Love This Recipe:
- It’s a visually striking cheesecake with minimal effort and no need for a crust.
- The caramelized, burnt top adds a unique flavor that contrasts with the rich, creamy center.
- Perfect for special occasions with its rustic, elegant look.
- The simple ingredients and straightforward method make it foolproof for beginners.
Conclusion:
This Basque Burnt Cheesecake is an impressive yet simple dessert. With its creamy interior and beautifully burnt top, it’s sure to wow guests at any gathering. The cheesecake is at its best after chilling, allowing the flavors to meld and the texture to set, making it even more indulgent.
FAQs:
- Why is my cheesecake cracked on top? The cracks are a signature of Basque Burnt Cheesecake and are supposed to happen.
- Can I use low-fat cream cheese? Full-fat cream cheese is recommended for the best texture.
- Can I make this gluten-free? Yes, substitute the all-purpose flour with a gluten-free alternative.
- What can I use instead of a stand mixer? A hand mixer works well, just ensure you beat until smooth.
- Can I freeze the cheesecake? Yes, freeze it wrapped tightly for up to 2 months.
- Why is my cheesecake too runny? It may need more chilling time. Ensure it chills for at least 6 hours.
- Can I reduce the sugar? Yes, but it may affect the balance of sweetness with the burnt top.
- Can I use different flavorings? Yes, try almond extract or citrus zest for variation.
- What’s the best pan size? A 10×3-inch springform pan is ideal for this recipe.
- Can I make mini versions of this? Yes, adjust the baking time for smaller pans or muffin tins.