Burnt Basque Cheesecake
A delightful twist on the classic cheesecake, known for its rich flavor, creamy texture, and distinct burnt top.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 270 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Scale
- 1 1/2 cups cream cheese, softened (full-fat)
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 3/4 cup heavy cream
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon all-purpose flour
Instructions
- Preheat oven to 400°F (200°C). Line a loaf pan with parchment paper.
- In a large mixing bowl, beat the cream cheese and sugar until very smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the heavy cream, vanilla extract, and salt. Beat until fully incorporated and silky.
- Sift in the flour and fold gently until just combined.
- Pour the batter into the prepared loaf pan and tap lightly on the counter to release air bubbles.
- Bake for 40–45 minutes, until the top is deeply golden and the center still jiggles slightly.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (preferably overnight) before slicing.
Notes
Store leftover cheesecake in the fridge covered with plastic wrap or in an airtight container for up to 5 days. Freeze slices for up to 2 months in an airtight container.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 120mg