Description
Burnt Basque Cheesecake is a rich and creamy dessert with a caramelized top and a luscious, custard-like interior. This no-fuss recipe combines cream cheese, sugar, cream, eggs, and vanilla, baked at high temperature to achieve a beautifully burnt surface and a soft center. Perfect for cheesecake lovers seeking an easy yet impressive treat.
Ingredients
Scale
Cheesecake Ingredients
- 500 g cream cheese, cut into cubes
- 200 g raw sugar
- 300 g thickened cream
- 4 eggs (60g each, whole)
- 1 teaspoon vanilla extract
- Pinch of salt
- 1 tablespoon cornstarch
Instructions
- Blend Ingredients. Add all the cream cheese, raw sugar, thickened cream, eggs, vanilla extract, salt, and cornstarch into the jug of a blender. Blend for 2-3 minutes until the mixture is very smooth and creamy, ensuring an even batter without lumps.
- Preheat Oven. Pre-heat your oven to 240°C (460°F) or 220°C (430°F) if using a fan-forced oven. Make sure the oven is fully preheated for at least 30 minutes to achieve the ideal temperature for the characteristic burnt top.
- Prepare Cake Tin. Line a 20cm round springform cake tin with two layers of baking paper. This prevents sticking and helps create the rustic burnt edges typical of this cheesecake.
- Pour and Rest Batter. Pour the smooth batter into the prepared cake tin. Gently tap the tin on the countertop to release any trapped air pockets. Let the batter rest for 10 minutes, then use a bamboo skewer or chopstick to swirl through the batter and pop surface bubbles for a better texture.
- Bake the Cheesecake. Place the tin in the hot oven and bake for 30 minutes. During baking, the cheesecake will puff up substantially and develop its signature burnt, caramelized top. Once baked, remove from the oven and allow the cheesecake to cool completely at room temperature; it will collapse and sink as it cools, forming a creamy center.
- Chill Overnight. Cover the cooled cheesecake with aluminium foil and refrigerate it for at least 6 hours, preferably overnight. This chilling step is crucial to set the texture and enhance the flavors before serving.
Notes
- Use full-fat cream cheese and thickened cream for the richest flavor and texture.
- Make sure to preheat your oven well; the high heat is key for the signature burnt exterior.
- Allow the cheesecake to cool completely before chilling to prevent condensation and sogginess.
- The cheesecake tastes best the day after baking once fully chilled and set.
- If using medium or large eggs, weigh them for accuracy to maintain proper proportions.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Keywords: Burnt Basque Cheesecake, Basque cheesecake, burnt cheesecake, creamy cheesecake, easy cheesecake recipe, Spanish dessert
