Prepare to embark on a gastronomic adventure that defies traditional dessert expectations! This Burnt Basque Chili Cheesecake is not just a recipe; it's a sensory experience that combines the creamy decadence of a classic cheesecake with a tantalizing chili kick. Imagine a dessert so dramatically beautiful, with its intentionally burnt top and luxuriously creamy interior, that it will make your Instagram followers drool with envy. Get ready to transform your baking skills and impress everyone with this show-stopping Spanish-inspired delicacy that breaks all the cheesecake rules!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: Spanish
Serves: 8 servings
Ingredients
- 1 lb cream cheese
- 1 cup sugar
- 3 large eggs
- 1 cup heavy cream
- 1 tsp vanilla extract
- 1 tsp chili powder
- 1/4 tsp salt
Instructions
- Preheat the oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, allowing the paper to extend about 2-3 inches above the rim of the pan. This will help create the signature rustic, burnt edges.
- In a large mixing bowl, let the cream cheese sit at room temperature for about 30 minutes to soften completely. This ensures a smooth, lump-free batter.
- Using an electric mixer, beat the cream cheese on medium speed until completely smooth and creamy, about 2-3 minutes.
- Gradually add sugar to the cream cheese, continuing to mix until fully incorporated and the mixture is light and fluffy.
- Add eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even mixing.
- Pour in the heavy cream, vanilla extract, chili powder, and salt. Mix on low speed until all ingredients are just combined. Be careful not to overmix.
- Pour the batter into the prepared parchment-lined springform pan. Tap the pan gently on the counter to release any air bubbles.
- Place the pan in the preheated oven and bake for 45-50 minutes. The cheesecake should be deeply golden brown on top and have a slight jiggle in the center when gently shaken.
- Remove from the oven and let cool completely at room temperature. The cheesecake will continue to set as it cools.
- Once cooled, carefully remove the springform pan sides and parchment paper. The top should be dramatically dark and slightly cracked - this is the signature look of a Burnt Basque Cheesecake.
- Slice and serve at room temperature. The cheesecake can be stored in the refrigerator for up to 3 days, but allow it to come to room temperature before serving for the best flavor and texture.
Tips
- Temperature is key: Ensure cream cheese is truly at room temperature for the smoothest texture.
- Don't fear the burn: The dramatically dark top is not a mistake, but the signature characteristic of this style.
- Use high-quality ingredients, especially the cream cheese, for the most luxurious result.
- Avoid overmixing the batter to prevent a dense, tough cheesecake.
- Let the cheesecake cool completely at room temperature to achieve the perfect texture.
- For an extra flavor boost, consider using fresh, high-quality chili powder.
- The parchment paper technique is crucial - let it rise above the pan edges for that iconic rustic look.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 25g
Protein: 10g
Fat: 35g
Saturated Fat: 22g
Cholesterol: 165mg
