Description
This Basque Cheesecake is a decadent Spanish dessert known for its deeply caramelized, burnt top and creamy, custard-like interior. Made with cream cheese, eggs, heavy cream, and a touch of vanilla, it offers a rich and smooth texture without the need for a crust. Perfect for those seeking a unique and indulgent cheesecake experience.
Ingredients
Scale
Cheesecake Ingredients
- 2 pounds (900g) cream cheese, softened
- 1½ cups (300g) granulated sugar
- 6 large eggs, room temperature
- 2 cups (480ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ cup (30g) all-purpose flour
- ½ teaspoon kosher salt
Instructions
- Preheat the oven: Set your oven to 400°F (205°C) and prepare a 9-inch springform pan by lining it with parchment paper, making sure the paper extends at least 2 inches above the rim to contain the batter and facilitate easy removal.
- Mix cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together for about 2-3 minutes until the mixture is smooth, creamy, and free of lumps.
- Add eggs: Incorporate the eggs one at a time into the cream cheese mixture, ensuring each egg is fully blended before adding the next to maintain a smooth batter.
- Add cream and vanilla: Pour in the heavy cream and vanilla extract, mixing until everything is fully combined and the batter is uniform.
- Combine flour and salt: Sift the all-purpose flour into the batter and add the kosher salt. Mix on low speed just until the flour is incorporated to avoid overmixing, which could affect texture.
- Pour and smooth batter: Transfer the batter into the prepared springform pan and smooth the top with a spatula to ensure an even bake.
- Bake the cheesecake: Place in the oven and bake for 50-60 minutes until the top is deeply golden brown and has a characteristic burnt appearance while the center remains slightly jiggly to achieve the creamy interior.
- Cool and chill: Allow the cheesecake to cool completely in the pan on a wire rack. Then refrigerate it for at least 4 hours to set properly and develop flavor.
- Serve: Remove the cheesecake from the pan and peel off the parchment paper carefully. Slice and serve, ideally at room temperature to fully enjoy the creamy texture and caramelized flavors.
Notes
- The burnt top is intentional, offering a rich, caramelized flavor that contrasts beautifully with the creamy interior.
- For the best taste and texture, serve this cheesecake at room temperature rather than straight from the fridge.
- Using room temperature eggs helps create a smoother batter and better texture.
- Line the pan carefully with parchment to ensure easy removal and prevent sticking.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
