Description
Indulge in the rich, creamy texture of Burnt Basque Cheesecake, where the velvety filling contrasts beautifully with the slightly charred, caramelized top. Each bite offers a delightful balance of sweetness and a hint of bitterness, creating a unique flavor experience that lingers on the palate.
Ingredients
Scale
- Cheese Filling:
- 2 cups cream cheese, softened
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- For the Crust:
- No crust needed for this recipe!
Instructions
- Preheat your oven to 400°F (200°C).
- In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
- Add the heavy cream, sugar, eggs, vanilla extract, and flour, mixing until fully combined and smooth.
- Line a 9-inch springform pan with parchment paper, ensuring it extends above the rim.
- Pour the cheesecake batter into the prepared pan.
- Bake in the preheated oven for 50-60 minutes, or until the top is deeply browned and the center is slightly jiggly.
- Remove from the oven and let it cool at room temperature for at least 1 hour before refrigerating for at least 4 hours or overnight.
Notes
- This cheesecake can be made up to 2 days in advance; store it covered in the refrigerator.
- For a gluten-free option, ensure the flour is replaced with a gluten-free alternative.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: desserts
- Method: baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice (1/8 of the cheesecake)
- Calories: 450
- Sugar: 30 grams
- Sodium: 300 milligrams
- Fat: 35 grams
- Saturated Fat: 20 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 30 grams
- Fiber: 0 grams
- Protein: 6 grams
- Cholesterol: 150 milligrams
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