Basque Cheesecake
Servings 12 people
Basque Burnt Cheesecake is an easy-to-make, incredibly silky, and indulgent dessert that comes out of the oven perfectly caramelized every time! Prep this simple and delicious treat in just 15 minutes.
Ingredients
- 32 ounces cream cheese 908g, room temperature and full-fat only
- 1½ cups granulated sugar 300g
- 5 large eggs room temperature
- 1½ cups heavy cream 360mL, room temperature, see notes
- 1 tablespoon vanilla extract
- 1 teaspoon salt
- ⅓ cup all-purpose flour sifted
Instructions
- Preheat the oven to 425°F and line a 9 or 10-inch springform pan with a criss-crossed double layer of parchment paper. Wetting, scrunching, and drying the parchment paper will make it easier to work with. You want the parchment to stick up about 2 inches above the top of the pan. Set aside.
- In a large bowl or stand mixer fitted with a whisk attachment, whip the 32 ounces cream cheese for 2 minutes.
- Add 1½ cups granulated sugar on medium speed until smooth, about 2 minutes. Scrape down the sides as necessary and make sure no lumps remain.
- Add 5 large eggs one at a time, mixing on low speed. Ensure only a little yellow remains from the previous egg before adding the next.
- With the mixer on low speed, add in 1½ cups heavy cream, 1 tablespoon vanilla extract, and 1 teaspoon salt and mix until fully incorporated.
- Sift the ⅓ cup all-purpose flour into the mixing bowl and mix in the flour for about 20 seconds.
- Pour the cheesecake batter into the prepared pan.
- Place the cheesecake on a rimmed baking sheet on the middle oven rack and bake for 50 to 65 minutes. The cheesecake will puff up when baking and then sink when it cools, this is normal. The cheesecake is done once the top has turned a nice golden brown, and the center is still pretty jiggly. It will continue to brown as it cools, and the center of the cheesecake will set up once chilled.
- Transfer the cheesecake (in the pan) to a wire rack to cool to room temperature.
- Transfer the cheesecake (in the pan) to the refrigerator to chill for at least 8 hours, preferably overnight. Remove the cheesecake from the refrigerator 1 to 2 hours before slicing and serving. Use the parchment edges to lift the cheesecake off of the pan base.
- For super clean cheesecake slices, heat a large chef knife under hot water and slice the cheesecake.
- Serve plain or topped with fruit compote or your favorite cheesecake topping.
Notes
- If you have farm fresh double cream available locally, use that in place of regular heavy cream in this recipe! It's SO good!
- Do not remove the cheesecake from the pan until it has completely cooled.
- This cheesecake should be served at room temperature but stored in the refrigerator.
- Store in the refrigerator for up to 1 week.
- It’s extremely important that you pay attention to the mixing speeds and time in this recipe. You do not want to overwhip the eggs or cream as it will result in air bubbles or a more souffle-like texture. Slow and minimal mixing will help obtain the silky, creamy cheesecake texture.
- You can freeze this cheesecake for up to 3 months. Simply let it cool completely in the refrigerator, then wrap with plastic wrap and aluminum foil. If you have a cardboard cake round used to support layer cakes, this would also be great for supporting the cheesecake.
- This cheesecake recipe is extremely forgiving and is meant to have an imperfect and rustic look but is still impressive and perfect for a party.
- You can increase the sugar to 2 cups or reduce it to 1 1/4 cup depending on the sweetness level desired.
Nutrition
Calories: 501kcal | Carbohydrates: 32g | Protein: 8g | Fat: 39g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 194mg | Sodium: 475mg | Potassium: 157mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1570IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 1mg
Find it online: www.sugarandsoul.co/basque-burnt-cheesecake/