Burnt Basque Cheesecake
This Burnt Basque Cheesecake is a crustless wonder with a deeply caramelized exterior and a creamy, custardy interior. It’s surprisingly easy to make and delivers a show-stopping dessert that’s both rustic and elegant.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: Spanish
Ingredients
Scale
- 2 pounds (900g) cream cheese, softened
- 1 ½ cups (300g) granulated sugar
- 6 large eggs
- 2 cups (480ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, allowing it to extend a few inches above the rim. It’s okay if the parchment is wrinkled.
- In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the heavy cream, vanilla extract, and salt until just combined. Do not overmix.
- Pour the batter into the prepared springform pan.
- Bake for 50-60 minutes, or until the top is deeply browned and the center is still slightly jiggly.
- Let the cheesecake cool completely in the pan at room temperature. The center will continue to set as it cools.
- Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving.
- Carefully remove the cheesecake from the pan and peel away the parchment paper.
- Serve at room temperature or chilled.
Notes
Serve with fresh berries or a drizzle of honey for an extra touch of sweetness.
Find it online: https://cubaqueen.com/burnt-basque-cheesecake/