Spanish Basque Burnt Cheesecake
A crustless cheesecake with a deeply caramelized top and a soft, creamy center.
Equipment
- 23 cm springform pan
- Stand mixer or hand mixer
- Parchment paper
- Fine-mesh sieve
Ingredients
Cheesecake Batter
- 2 1/4 lb full-fat cream cheese softened
- 1 1/4 cups granulated sugar
- 6 large eggs room temperature
- 1 1/2 cups heavy cream
- 1/4 cup all-purpose flour sifted
- 1 tsp vanilla extract
- 1/2 tsp fine salt
Instructions
Mix the Batter:
- Heat the oven to 230°C / 450°F. Line a 23 cm springform pan with two overlapping sheets of parchment, leaving the paper well above the rim.
- Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing just until incorporated.
- Mix in heavy cream, flour, vanilla, and salt until silky. Strain the batter if any lumps remain.
Bake and Chill:
- Pour the batter into the lined pan and bake for 50 to 55 minutes until the top is very dark brown and the center still wobbles.
- Cool completely in the pan, then refrigerate for at least 6 hours before removing the parchment and slicing.
Notes
- Use room-temperature ingredients for a smooth batter.
- A dark top is the signature of this dessert, not a sign that it has burned too far.
Nutrition
Calories: 510kcalCarbohydrates: 34gProtein: 10gFat: 38gSaturated Fat: 23gCholesterol: 220mgSodium: 420mgSugar: 31g