Basque Burnt Cheesecake Recipe
Discover how to make the iconic Basque Burnt Cheesecake, a crustless cheesecake known for its deeply caramelized top and creamy interior.
Equipment
- 1 Springform pan 8-inch, line with parchment paper
- 1 Electric mixer For combining ingredients
Ingredients
- 500 g Cream cheese Room temperature
- 200 g Granulated sugar
- 4 large Eggs Room temperature
- 1 cup Heavy cream
- 1 tsp Vanilla extract
- 1/4 cup All-purpose flour Sifted
Instructions
- Preheat oven to 400°F (205°C) with a rack in the center.
- Line a springform pan with parchment paper, allowing it to extend 2 inches above the rim.
- In a large bowl, beat cream cheese and sugar with an electric mixer until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Pour in heavy cream and vanilla extract, beating until just combined.
- Sift in the flour and fold into the batter using a rubber spatula.
- Pour the batter into the prepared pan and bake for 50 minutes until the top is nicely browned and the center is still jiggly.
- Cool to room temperature, then chill for at least 4 hours before serving.
Notes
Optional: Enjoy the cheesecake with fresh berries or a drizzle of caramel sauce.
Nutrition
Serving: 100gCalories: 350kcalCarbohydrates: 22gProtein: 6gFat: 27gSaturated Fat: 16gCholesterol: 150mgSodium: 200mgPotassium: 140mgSugar: 20gVitamin A: 50000IUCalcium: 600mgIron: 0.1mg
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