Description
This Basque Burnt Cheesecake delivers a creamy, rich, and slightly caramelized dessert with a signature burnt top and a luscious, gooey interior. Originating from Spain’s Basque region, this no-crust cheesecake is baked at high heat to develop a deeply browned, almost burnt exterior while keeping the inside irresistibly soft. It’s simple to prepare and perfect for those who love a unique twist on traditional cheesecake.
Ingredients
Scale
Cheesecake Batter
- 13.5 oz cream cheese
- 1/2 cup castor sugar
- 1/8 tsp salt
- 1/2 tsp vanilla paste or extract
- 3 large eggs
- 2 tbsp cornstarch
- 5/6 cup heavy whipping cream
Instructions
- Preheat and Prepare Pan: Preheat the oven to 445°F (230°C). Line a 6-inch (15 cm) round cake pan with parchment paper, ensuring the paper extends at least 2 inches (5 cm) above the rim to contain the batter as it rises.
- Soften Cream Cheese: Place the cream cheese in a large mixing bowl and use a spatula to stir it until smooth and spreadable, removing any lumps.
- Mix Sugar, Salt, and Vanilla: Add the castor sugar, salt, and vanilla paste (or extract) to the cream cheese, whisking thoroughly until the mixture is smooth and well combined.
- Incorporate Eggs: Add eggs one at a time to the mixture, whisking well after each addition to ensure a smooth, homogenous batter.
- Add Cornstarch: Sift the cornstarch into the batter and whisk gently just until combined, avoiding over-mixing.
- Mix in Heavy Cream: Pour in the heavy whipping cream and whisk until the batter is completely smooth and uniform in texture.
- Pour Batter into Pan: Transfer the batter into the prepared pan. If the batter appears lumpy, strain it before pouring. Gently tap the pan on the countertop a few times to release any trapped air bubbles.
- Bake the Cheesecake: Place the pan into the preheated oven and immediately reduce the temperature to 430°F (220°C). Bake for approximately 25 minutes until the top is a rich golden brown with a burnt appearance, while the center remains very jiggly.
- Cool the Cheesecake: Remove the cheesecake from the oven and place it on a wire rack to cool completely at room temperature in the pan.
- Chill to Set: Refrigerate the cheesecake uncovered for at least 4 hours to allow it to firm up further.
- Serve: Carefully remove the cheesecake from the pan and peel off the parchment paper. For a gooey interior, let it stand at room temperature for at least 30 minutes before serving. Alternatively, serve chilled for a firmer texture.
Notes
- Make sure the parchment paper extends above the pan to prevent batter spillage as it rises.
- Be careful not to overbake; the cheesecake should still be wobbly in the center when removed from the oven.
- Use full-fat cream cheese and heavy cream for the best texture and flavor.
- Letting the cheesecake sit at room temperature before serving enhances the creamy gooey texture inside.
- This cheesecake is best served within 2 days for optimal freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Keywords: Basque Burnt Cheesecake, burnt cheesecake, creamy cheesecake, Spanish dessert, no crust cheesecake, caramelized cheesecake
