Basque Burnt Cheesecake (Printable Version)
A crust-free cheesecake with a rich toasted surface and silky, creamy center.
# Ingredients You'll Need:
→ Base
01 -
Softened cream cheese 500 grams
02 -
Light brown sugar 50 grams
03 -
Granulated sugar 200 grams
04 -
4 big eggs
05 -
Vanilla extract 1 teaspoon
06 -
Salt 1/4 teaspoon
07 -
Heavy cream 240 milliliters
08 -
All-purpose flour 30 grams
→ Prep
09 -
Parchment paper to line the pan
# Detailed Preparation Steps:
01 -
Set your oven to 200°C. Wrap a 23 cm springform pan with parchment paper, pulling it up and over the sides.
02 -
Take a big bowl and mix that soft cream cheese with both sugars on medium speed until smooth and silky, about 2 or 3 minutes.
03 -
Drop in eggs one at a time. Mix well after each, scraping the bowl sides so everything blends evenly.
04 -
Mix in vanilla and salt until they’re well blended in.
05 -
Pour in the heavy cream little by little while mixing slowly just until it’s fully mixed in—don’t overdo it.
06 -
Sift the all-purpose flour over your batter. Then carefully fold it in using a spatula to keep it smooth without overmixing.
07 -
Tip the batter into your lined pan. Bake for 50 to 60 minutes until the top is dark caramelized and the middle still jiggles a bit.
08 -
Let the cake cool inside the oven with the door cracked open for 30 minutes to avoid sudden cooling.
09 -
Once it’s cool at room temp for around two hours, pop it in the fridge covered for at least four hours or overnight.
10 -
Lift the cake out by the parchment edges, slice, and enjoy!
# Helpful Tips:
01 -
That dark caramel top isn’t a mistake—it’s what makes it tasty. Good cream cheese is key for the best texture and flavor. The center should still wiggle a little when it’s done baking.