Basque Burnt Cheesecake
Cracked, caramelized, impossibly creamy. This is the cheesecake that is supposed to look burnt — and it is the best cheesecake I have ever made.
Desserts · Prep 10 min · Cook 45 min · Serves 10 · Easy · By Tina · Published
Ingredients
- 680 g cream cheese, room temperature
- 200 g sugar
- 5 eggs, large
- 300 ml heavy cream
- 1 tsp vanilla extract
- 1 tbsp all-purpose flour
- 1 pinch salt
This cheesecake broke all the rules and became an obsession. No crust. No water bath. You bake it at a temperature that seems too high until the top cracks and darkens and you think you have ruined it. But when you cut into it the next day, the center is this silky, custardy, almost molten dream.
The Basque Country in Spain invented this and I am forever grateful. It is the easiest cheesecake you will ever make — everything goes in a food processor, pour into a pan, and bake. No technique, no fuss, no stress about cracks because cracks are the point.
It needs to chill overnight. I know. But the anticipation makes it better.
Pro Tips
- Use room temperature cream cheese. Cold cream cheese = lumps.
- Blend in a food processor or blender for a silky texture. Do not hand mix.
- The center should still jiggle when you take it out. It firms up as it cools.
- Line the pan with parchment, letting it come up over the sides. Do not grease. Just parchment.
Serving
Serve at room temperature in thick slices. No toppings needed — maybe a handful of berries if you want color. A glass of dessert wine or sherry on the side.
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