Burnt Basque Cheesecake
Servings 10 slices
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
Instructions
- Preheat oven to 410°F (210°C), no fan if possible.
- Line a 10-inch (25 cm) springform pan with parchment paper, letting the paper extend 2 inches above the rim.
Make the Batter:
- In a large bowl, beat cream cheese and sugar until smooth and creamy.
- Add eggs one at a time, mixing well after each.
- 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:
- Pour batter into the prepared pan. Tap gently to release air bubbles.
- Bake for 35–50 minutes:
- 35 min = runny center
- 40 min = custardy
- 50 min = fully set
- The top should be deeply golden brown and the center should jiggle slightly when shaken.
Cool & Chill:
- Cool the cheesecake in the pan on a wire rack for 1 hour.
- Transfer to the fridge (uncovered) and chill overnight or at least 8 hours.
Serve:
- Serve at room temperature for best texture.
- 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.