Description
A rich and creamy Burnt Basque cheesecake with a caramelized top and soft, custardy center, baked without a crust for a rustic finish.
Ingredients
- 2 cups cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/3 cup all-purpose flour
Instructions
- Preheat the oven to 425°F (220°C).
- Line a 9-inch springform pan with parchment paper, allowing it to extend above the edges.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in heavy cream, vanilla extract, and salt.
- Sift in flour and gently mix until fully incorporated.
- Pour the batter into the prepared pan.
- Bake for 40–45 minutes until the top is deeply golden and almost burnt.
- Remove from oven and let cool completely before slicing.
Notes
- The center should jiggle slightly when done.
- Cooling allows the cheesecake to set properly.
- Serve at room temperature for best texture.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish