Description
A rich and indulgent Basque-style burnt cheesecake with a caramelized top and an ultra-creamy, custard-like center. Easy to make with no crust or water bath required, it’s the perfect show-stopping dessert for any occasion.
Ingredients
- 32 oz (900 g) cream cheese, softened
- 1 1/4 cups (250 g) granulated sugar
- 4 large eggs
- 1 1/2 cups (360 ml) heavy cream
- 1/4 cup (30 g) all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp salt
Instructions
- Preheat oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper, ensuring it extends over the edges.
- In a large bowl, beat cream cheese until completely smooth and creamy.
- Add sugar and beat until fully incorporated and fluffy.
- Mix in the eggs one at a time, blending well after each addition.
- Add flour, vanilla extract, and salt, mixing just until combined.
- Slowly pour in heavy cream while mixing until the batter is silky and lump-free.
- Pour batter into prepared pan and gently tap to release air bubbles.
- Bake for 50–60 minutes, or until the top is dark golden brown and the center is slightly jiggly.
- Let cool completely in the pan, then refrigerate at least 4 hours or overnight before serving.
Notes
- Chill overnight for the best flavor and texture.
- Omit flour for a gluten-free version.
- Variations: add chocolate, citrus zest, or espresso for different flavors.
- Best served plain, but can be topped with fruit compote, whipped cream, or caramel.
- Store refrigerated up to 5 days or freeze up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish (Basque)
Nutrition
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 420
- Sugar: 24 g
- Sodium: 280 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 0 g
- Protein: 8 g
- Cholesterol: 145 mg
