Easy Basque Burnt Cheesecake
This super-easy Basque Burnt Cheesecake recipe comes together in 5 minutes using 5 simple ingredients, yet has an unbelievable texture and taste. It's the best cheesecake I have ever had!
Servings: 8
Calories: 562kcal
Equipment
Ingredients
- 670 g Cream cheese e.g., full-fat Philadelphia, at room temperature
- 200 g Granulated sugar
- 4 Eggs at room temperature
- 300 g Heavy Cream at room temperature, 36% fat
- 30 g All purpose flour
Instructions
- Prepare an 8-inch / 20 cm springform pan by loosely lining it with two large squares of parchment paper. Make sure the parchment extends about 2 inches (5 cm) above the rim of the pan, as the cheesecake will rise significantly during baking.
- Preheat the oven to 430°F (220°C) without the fan setting.
- Place the room-temperature cream cheese in a large bowl. Using an electric hand mixer (or a stand mixer fitted with the paddle attachment), mix on low speed while gradually adding the sugar and flour. Continue mixing until the mixture is smooth and lump-free.
- Add the room-temperature eggs one at a time, mixing on low speed after each addition until just incorporated. Avoid whipping the mixture, as incorporating too much air can cause the cheesecake to crack.
- Gradually pour in the room-temperature heavy cream and mix on low speed until the batter is smooth and fully combined.
- Pour the batter into the prepared 8-inch (20 cm) springform pan and gently tap the pan on the counter a few times to release any large air bubbles.
- Bake at 430°F (220°C) for about 40 minutes, checking the cheesecake after 30 minutes. It is ready when the top is deeply golden brown and puffed, the edges appear set, and the center is still slightly jiggly when gently shaken. The middle should wobble but should not look liquid or raw.
- Allow the cheesecake to cool completely in the pan at room temperature. As it cools, the center will settle, and the cake will deflate slightly, which is completely normal.
- Once cooled, refrigerate the cheesecake for at least 4 hours, or preferably overnight, to allow it to set completely before removing the springform ring and serving.
- Store any leftover burnt cheesecake covered in the refrigerator and enjoy within 1 to 2 days for the best flavor and texture.
Notes
Ingredient notes
- Weigh all ingredients using a digital scale for precision.
- Take the ingredients out of the fridge before you make this recipe so that they are all at room temperature.
- Use full-fat cream cheese and full-fat heavy cream.
- The small quantity of the flour is not a typo.
- Some popular questions are why the recipe does not contain vanilla and what to serve the cheesecake with. I intentionally don't include vanilla or provide sauce recommendations. The Basque burnt cheesecake is incredibly delicious and unique, thanks to its creamy center, caramelized top, and perfectly balanced flavors that combine richness with a hint of smokiness. Try eating it on its own and enjoy the depth of flavors.
- Most recipes add the flour at the end—which is how I've done it for years—but after testing it in several ways, I found that the batter is too liquid at that stage to incorporate the flour smoothly, so I now recommend adding it at the beginning, as shown in the recipe.
- How do you know that the cheesecake is done baking? It should be puffed up; the top should be caramelized, the sides should be baked, and the center should still be slightly jiggly.
- Do not rush to remove the springform; the cheesecake needs to chill for a minimum of 4 hours in the fridge to set first.
Nutrition
Calories: 562kcal | Carbohydrates: 34g | Protein: 9g | Fat: 45g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 209mg | Sodium: 305mg | Potassium: 181mg | Fiber: 0.1g | Sugar: 29g | Vitamin A: 1795IU | Vitamin C: 0.2mg | Calcium: 119mg | Iron: 1mg
