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Basque Burnt Cheesecake

Course Dessert, Snack
Cuisine Spain
Keyword american cheesecake, burnt cheesecake
Prep Time 10 minutes
Cook Time 1 hour
Refrigerate 4 hours
Servings 10

Ingredients

  • 750 g Cream Cheese room temperature
  • 1 cup Sugar
  • ⅛ cup Flour
  • 5 large Eggs room temperature
  • 1 cup Heavy Cream room temperature
  • 1 tsp Vanilla Extract

Instructions

  1. Preheat the oven to 210℃ or 410℉.

  2. Line a 8" round baking pan or springform with a parchment paper that extend past the edge of the pan and fold down to hold in place. Set aside.

  3. In a large mixing bowl, cream together the cream cheese and sugar on medium speed, scrape the side of the bowl, then add flour and beat again until smooth and lump free.

  4. Turn the mixer to a low speed then add the eggs and vanilla extract and beat until just combined. Then slowly pour heavy cream while the mixer is still on low speed and beat again until just combined.

  5. Pour the mixture to a prepared pan then bang the pan and remove the bubble that rise with a toothpick or knife.

  6. Bake on the center rack for 45 minutes. The cheesecake will rise and brown almost burnt and the center should be jiggly when you move the pan.

  7. Let the cheesecake cool on the counter for 2 hours then transfer the cheesecake to a fridge for at least 4 hours to cool completely and set.

  8. Cut the cheesecake like a cake and the burnt cheesecake are ready to serve. Enjoy!

Recipe Notes

  • Using room-temperature ingredients ensures they blend smoothly, resulting in a creamy texture, and also allows for proper emulsification, and get better results.

  • The deeply caramelized top is a signature characteristic of this recipe. Don't be alarmed by the dark color, as the interior remains deliciously creamy.

  • The baking time varies based on your preference. For a runny center, bake for 35 minutes. For creamy, try 40-45. For fully baked through, cook for 50 minutes (be careful with too hot oven temperature).

  • The center of the baked cheesecake should still be very slightly jiggly when you take it out of the oven. Aim for slightly underbaked (but not raw) cheesecake for best results. It should jiggle in the center. Don’t worry, it will set. You want it to be creamy in the center.

  • Do not remove the cheesecake from the cake pan while it is still warm, or it might collapse. I recommend chilling the cheesecake for at least 4 hours first before releasing it and serving your baked Basque cheesecake.