Description
Rich, rustic, and stunningly simple, this Basque Burnt Cheesecake boasts a caramelized top and irresistibly creamy center. With just a handful of ingredients and no water bath needed, this no-fuss cheesecake delivers bold flavor and an ultra-silky texture that only gets better overnight.
Ingredients
400 grams cream cheese
180 grams castor sugar
3 medium-sized eggs
200 milliliters whipping cream
1 teaspoon vanilla extract
1 tablespoon flour or cornstarch
Instructions
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Preheat oven to 200ºC (fan-forced). Line an 8-inch springform pan with parchment paper, making sure the paper extends above the rim slightly for the signature rustic edge.
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Make the batter: In a large mixing bowl, combine the cream cheese and sugar. Whisk until smooth and fluffy.
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Add eggs one at a time, whisking well after each addition until fully incorporated.
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Pour in the cream and whisk until smooth. Add the vanilla extract and mix well.
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Sift in flour or cornstarch and whisk until the batter is fully combined and silky.
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Bake: Pour the batter into the prepared pan and bake for 50–55 minutes, or until the top is deeply golden brown and the center still has a gentle wobble.
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Cool and chill: Let the cheesecake cool at room temperature, then refrigerate overnight to set fully and intensify the flavor.
Notes
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Don’t overbake: The center should jiggle slightly when removed from the oven—this gives it that signature creamy texture once chilled.
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Rustic charm: Don’t worry if the top cracks or the parchment wrinkles—this cheesecake is all about character.
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Flavor deepens: The cheesecake tastes even better the next day after chilling and settling.
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Pan size matters: Using an 8-inch springform pan yields the best height and texture for this recipe.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baked
- Cuisine: Spanish / Basque