50 Minute Basque Burnt Cheesecake Secret
This recipe guides you through making the popular Basque Burnt Cheesecake, a dessert known for its creamy interior and deeply caramelized top. Anya brings her artistic touch to this simple yet stunning creation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 4 hours 15 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
- Diet: Vegetarian
Ingredients
Scale
- 900g Cream Cheese, softened
- 1 cup Granulated Sugar
- 6 large Eggs
- 3 cups Heavy Cream
- 1 teaspoon Vanilla Extract
- 1/4 teaspoon Salt
Instructions
- Preheat your oven to 400°F (200°C).
- Line a 9 or 10-inch springform pan with parchment paper, letting the paper overhang the sides significantly. Do not worry about neatness; crinkles add character.
- In a large bowl, beat the softened cream cheese until smooth.
- Gradually add the sugar, mixing until just combined. Do not overmix.
- Beat in the eggs one at a time, mixing well after each addition.
- Slowly pour in the heavy cream, vanilla extract, and salt. Mix until the batter is uniform and smooth.
- Pour the batter into the prepared pan.
- Bake for 50 to 60 minutes. The top should be deeply browned, almost burnt, and the center should still jiggle slightly.
- Remove the cheesecake from the oven and let it cool completely on a wire rack at room temperature.
- Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
Notes
- The parchment paper should look intentionally messy; this is part of the rustic look.
- A high oven temperature helps achieve the signature burnt exterior quickly.
- The center will deflate significantly as it cools; this is expected.
- This cheesecake tastes best when served slightly cooler than room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 250mg
- Fat: 35g
- Saturated Fat: 22g
- Unsaturated Fat: 13g
- Trans Fat: 1g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 180mg
