Basque Burnt Cheesecake

WHY THIS RECIPE WORKS

The Basque Burnt Cheesecake is known for its unique, rustic appearance with a deeply caramelized top and creamy, custard-like center. Unlike traditional cheesecakes, it’s baked at a high temperature, which gives it a burnt exterior and a beautifully contrasting texture. The simplicity of the ingredients and the lack of a crust make it easy to prepare while delivering a rich and decadent dessert.

Ingredients

• 2 pounds (900g) cream cheese, at room temperature
• 1 1/2 cups (300g) granulated sugar
• 6 large eggs
• 2 cups (480ml) heavy cream
• 1 teaspoon vanilla extract
• 1/4 cup (30g) all-purpose flour
• 1/2 teaspoon salt

Directions

Prepare the Cake:

1. Preheat Oven and Prepare Pan:
   • Preheat your oven to 400°F (200°C). Line a 10-inch (25 cm) springform pan with parchment paper, ensuring the paper extends at least 2 inches above the rim of the pan. This will help accommodate the rise of the cheesecake.
2. Beat Cream Cheese and Sugar:
   • In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
3. Add Eggs:
   • Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
4. Mix in Cream and Vanilla:
   • Add the heavy cream and vanilla extract, and mix until fully combined and smooth.
5. Incorporate Flour and Salt:
   • Sift the flour and salt over the cream cheese mixture, and gently fold in until there are no lumps remaining.
6. Pour Batter into Pan:
   • Pour the batter into the prepared springform pan. Tap the pan gently on the counter to remove any air bubbles.
7. Bake the Cheesecake:
   • Bake in the preheated oven for 50-60 minutes, or until the top is deeply golden brown and the center is still slightly jiggly when shaken. The cheesecake will continue to set as it cools.
8. Cool and Serve:
   • Remove the cheesecake from the oven and let it cool completely in the pan. Once cooled, remove the springform pan and carefully peel away the parchment paper. Slice and serve at room temperature.

FREQUENTLY ASKED QUESTIONS (FAQS)

Q: Can I use low-fat cream cheese? A: It’s best to use full-fat cream cheese for the richest flavor and creamiest texture.

Q: Why does my cheesecake crack? A: Cracks can occur if the cheesecake is overbaked or if the oven temperature is too high. Follow the recipe instructions carefully for the best results.

Q: How do I know when the cheesecake is done? A: The cheesecake is done when the top is deeply browned and the center is still slightly jiggly. It will continue to set as it cools.

EXPERT TIPS

• Room Temperature Ingredients: Ensure the cream cheese, eggs, and heavy cream are at room temperature to achieve a smooth batter.
• Parchment Paper: Use parchment paper to line the pan, extending it above the rim to help with the rise and prevent overflow.
• Avoid Overbaking: The center should still be slightly jiggly when you remove it from the oven. It will firm up as it cools.

HOW TO STORE THIS RECIPE

• At Room Temperature: Serve the cheesecake at room temperature for the best texture.
• In the Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• In the Freezer: You can freeze the cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw overnight in the refrigerator before serving.