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Basque cheesecake

Burnt Basque Cheesecake

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Prep Time 15 minutes
Cook Time 40 minutes
Chill time 8 hours
Total Time 1 minute
Servings: 10 slices
Course: Desserts
Cuisine: Spanish
Ingredients Method Notes

Ingredients
  

  • 1 kg 2.2 lbs full-fat cream cheese, room temperature
  • 400 g 2 cups granulated sugar
  • 7 large eggs room temperature
  • 200 ml about ¾ cup plus 1 tbsp heavy cream
  • 1 tbsp all-purpose flour
  • 1 tsp vanilla extract optional
  • 1 tsp fine salt optional

Method
 

  1. Preheat oven to 410°F (210°C), no fan if possible.
  2. Line a 10-inch (25 cm) springform pan with parchment paper, letting the paper extend 2 inches above the rim.
Make the Batter:
  1. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  2. Add eggs one at a time, mixing well after each.
  3. Stir in flour, then add heavy cream, vanilla (if using), and salt (if using). Mix until just combined. The batter should be silky and pourable.
Bake:
  1. Pour batter into the prepared pan. Tap gently to release air bubbles.
  2. Bake for 35–50 minutes:
  3. 35 min = runny center
  4. 40 min = custardy
  5. 50 min = fully set
  6. The top should be deeply golden brown and the center should jiggle slightly when shaken.
Cool & Chill:
  1. Cool the cheesecake in the pan on a wire rack for 1 hour.
  2. Transfer to the fridge (uncovered) and chill overnight or at least 8 hours.
Serve:
  1. Serve at room temperature for best texture.
  2. Store leftovers in the fridge for up to 5 days. Can be frozen, but texture may soften slightly.

Notes

Use good-quality cream cheese for best results. Don’t worry if the top looks burnt—that’s the signature look and flavor of Basque cheesecake.