Burnt Basque Cheesecake
A rich and creamy cheesecake with a slightly charred top, perfect for special occasions.
Ingredients
Cheesecake Batter
- 1.5 cups cream cheese, softened (full-fat) Make sure cream cheese is at room temperature.
- 0.5 cups granulated sugar Use a kitchen scale for precise measurements.
- 2 large eggs, room temperature Ensure eggs are at room temperature.
- 0.75 cups heavy cream
- 0.5 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1 tablespoon all-purpose flour Sift in gently to avoid overmixing.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some overhang for easy removal later.
- In a large mixing bowl, beat the cream cheese and sugar together until the mixture is very smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition to ensure everything is well combined.
- Pour in the heavy cream, vanilla extract, and salt. Mix until the batter is fully incorporated and silky.
- Sift in the flour and gently fold it into the mixture until just combined. Be careful not to overmix.
- Pour the batter into the prepared loaf pan and tap it lightly on the counter to release any air bubbles.
Baking
- Bake for 40–45 minutes, or until the top is deeply golden and the center still jiggles slightly.
- Once done, allow the cheesecake to cool to room temperature.
- Refrigerate for at least 4 hours, preferably overnight, before slicing.
Notes
Store leftover cheesecake in an airtight container in the refrigerator for 4 to 5 days. To freeze, wrap tightly in plastic wrap and then in aluminum foil for up to 2 months. Thaw in the refrigerator overnight before serving.