The Burnt Basque Cheesecake is the antihero of cheesecake recipes – burnt, caramelised brown, and still oh-so-yummy! (Did I mention it’s also super easy to make?)
- Preheat oven to 395 degrees F. Butter a 10-inch springform pan, and line with a buttered sheet of parchment paper (ensure that the parchment rises at least 2-inches above the pan on all sides).
- Using an electric mixer on medium-low, beat cream cheese and sugar in a large bowl until very smooth. (Make sure to scrape down all the cheese stuck to the sides of the bowl!)
- Increase speed to medium, and add eggs – one at a time. Add cream, salt, and vanilla extract; beat until completely combined. Add flour and beat on low-speed until completely combined, and the batter is smooth.
- Pour batter into the prepared pan. Bake for 55-60 minutes. It should have golden-brown top, but still be quite jiggly in the centre when it’s time to remove.
- Remove from the oven, and allow the cheesecake to cool to room temperature – it’s natural for it to deflate from its puffed appearance! Refrigerate for at least 4 hours. Enjoy!
Pro Tip – Place the pan on a rimmed baking sheet. (A little leakage is always a possibility given how fluid this batter is.)
Pro Tip – Increase the oven temperature to 420 degrees F for the last 10 minutes of baking to give it a little extra oomph!
While you can get by with a standard baking dish, I really recommend using a springform pan for this recipe. When I first tested this recipe, I did so using a standard pan – when I tried to use the parchment to create a papery airlift, the cheesecake broke (cheesecakes, by their very nature, are fairly delicate after all). And I would hate for that to happen to you!
- Category: Desserts
- Method: Baking
- Cuisine: Spanish
Keywords: Burnt Basque Cheesecake, Basque Cheesecake, Cheesecake Recipes