Creamy Burnt Basque Cheesecake (Print-Friendly Version)
Creamy, caramelized Basque-style cheesecake with a silky interior and beautifully burnt top, perfect for sharing.
# What You’ll Need to Make This:
→ Cheesecake Base
01 -
500 g cream cheese, softened to room temperature
02 -
155 g granulated sugar, divided
03 -
3 large eggs, at room temperature
04 -
15 ml lemon juice
05 -
5 ml pure vanilla extract
06 -
0.25 tsp salt
07 -
300 ml 35% whipping cream, divided
08 -
18 g all-purpose flour, sifted
# How to Prepare:
01 -
Preheat oven to 230°C. Line an 20 cm round non-stick springform pan with two overlapping 41x30 cm sheets of parchment, ensuring parchment extends at least 5 cm above the rim on all sides. Place sheets at a 90-degree angle to cover the pan completely. Pleat and press as necessary; smooth outer edges are not required.
02 -
Add softened cream cheese to a large bowl and beat using an electric hand mixer on medium-high speed until very smooth. Gradually add 140 g of the sugar, mixing until fully combined and sugar is dissolved. Scrape down the bowl at least twice for consistency.
03 -
Beat eggs into the mixture one at a time, ensuring each is well incorporated before adding the next. Scrape down sides of the bowl between additions.
04 -
Mix in lemon juice, vanilla extract, and salt until thoroughly blended.
05 -
In a separate small bowl, whisk together the flour, remaining 15 g sugar, and half the cream (150 ml) until smooth and free of lumps.
06 -
Add the flour mixture into the batter and mix until smooth. Gradually beat in the remaining 150 ml cream until the batter is silky and fully combined.
07 -
Pour the batter through a fine-mesh sieve into the lined pan to eliminate any lumps. Bake for 22–26 minutes or until the top surface is deeply caramelized and the center remains quite jiggly.
08 -
Transfer the pan to a wire rack and allow to cool completely within the pan. The cake will deflate noticeably as it cools. Refrigerate for at least 8 hours or overnight to allow the texture to set properly.
09 -
Gently peel away the parchment paper from the sides. Slice into wedges and present at room temperature. Serve plain or accompanied by a glass of sherry.
# Extra Tips:
01 -
For optimal texture and flavor, ensure the cheesecake is thoroughly chilled before serving.