Prepare to embark on a delectable journey into the world of the most stunning and surprisingly simple dessert you'll ever create! The Basque Burnt Cheesecake is not your ordinary cheesecake - it's a revolutionary Spanish delicacy that throws traditional baking rules out the window. With its dramatically dark, caramelized exterior and luxuriously creamy interior, this show-stopping dessert will transform your home kitchen into a gourmet paradise. Get ready to impress your friends and family with a dessert that looks like it came straight from a professional pastry chef's kitchen!
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Cuisine: Spanish
Serves: 8 servings
Ingredients
- 2 cups cream cheese, softened
- 1 cup heavy cream
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 400°F (200°C). Line an 8-inch (20 cm) round springform pan with parchment paper, making sure the paper extends above the rim of the pan. This will help contain the cheesecake as it rises and give it a rustic appearance.
- In a large mixing bowl, combine the softened cream cheese and sugar. Using an electric mixer, beat on medium speed until the mixture is smooth and creamy, about 2-3 minutes. Make sure to scrape down the sides of the bowl to incorporate all the ingredients.
- Add the heavy cream to the cream cheese mixture and continue to beat on medium speed until well combined, about 1-2 minutes.
- In a separate bowl, whisk the eggs gently. Then, add the eggs to the cream cheese mixture one at a time, mixing well after each addition. This will help to ensure the cheesecake is smooth and free of lumps.
- Stir in the vanilla extract, all-purpose flour, and salt. Mix until just combined; be careful not to overmix. The batter should be smooth and slightly thick.
- Pour the cheesecake batter into the prepared springform pan. Tap the pan gently on the counter to release any air bubbles that may have formed in the batter.
- Place the pan in the preheated oven and bake for 40-45 minutes, or until the top is deeply browned and the center is slightly jiggly. The cheesecake will continue to set as it cools.
- Once baked, turn off the oven and leave the cheesecake inside for an additional 10-15 minutes. This will help prevent cracking as it cools.
- Remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes. Then, transfer it to the refrigerator and chill for at least 4 hours, or overnight for best results.
- When ready to serve, carefully remove the cheesecake from the springform pan and peel away the parchment paper. Slice the cheesecake into wedges and enjoy the rich, creamy texture and caramelized top.
Tips
- Ingredient Temperature is Key: Ensure all ingredients, especially cream cheese and eggs, are at room temperature for the smoothest possible batter.
- Don't Fear the Burn: The dramatically dark top is not a mistake - it's the signature characteristic of this cheesecake. Embrace the deep brown, caramelized surface!
- Parchment Paper Technique: When lining your pan, let the parchment paper stand 2-3 inches above the pan rim. This creates the signature rustic, slightly uneven edges.
- Avoid Overmixing: Mix ingredients just until combined. Overmixing can lead to a dense, tough cheesecake.
- Oven Accuracy Matters: Use an oven thermometer to ensure your oven is at the correct temperature for perfect results.
- Cooling is Crucial: Allow the cheesecake to cool slowly to prevent cracking and develop its signature texture.
- Serve at Room Temperature: While chilled is good, letting the cheesecake sit for 15-20 minutes before serving enhances its creamy texture and flavor.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 18g
Protein: 10g
Fat: 38g
Saturated Fat: 22g
Cholesterol: 160mg
