Basque Burnt Cheesecake
A Spanish showstopper with a caramelized, intentionally charred top and a luscious, barely-set center. Ready in under 50 minutes with just eight ingredients.
- Total time
- 45 min
- Servings
- 8
- Calories
- 486
- Protein
- 9g
Ingredients
- 32 oz cream cheese, room temperature
- 1 cup heavy cream, room temperature
- ¾ cup granulated sugar
- 4 whole eggs, room temperature
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
- 1 tbsp butter, for greasing the pan
Instructions
- 1
Set the oven to 400°F and wait until the indicator light or beep signals it has finished heating, about 10 minutes.
- 2
Use 1 tablespoon of butter to coat the inside of a 9-inch round springform pan, rubbing the butter evenly across the bottom and all the way up the sides.
- 3
Pour the cream cheese (32 oz) into a large mixing bowl and beat with an electric mixer on medium speed for 2 minutes until smooth and creamy, scraping down the sides with a rubber spatula halfway through.
- 4
Pour the heavy cream (1 cup) into the bowl with the cream cheese and beat on medium speed for 1 minute until the mixture is light and fluffy, no lumps visible.
- 5
Add the granulated sugar (0.75 cup) and vanilla extract (1 tsp) to the bowl and beat on medium speed for 1 minute until fully combined and the sugar is no longer visible.
- 6
Add the 4 eggs one at a time, beating on low speed for 15 seconds after each egg, stopping to scrape the sides of the bowl after the second and fourth eggs.
- 7
Sprinkle the flour (2 tbsp) and salt (0.25 tsp) over the batter and beat on low speed for 20 seconds until no streaks of flour remain — do not overmix.
- 8
Pour the batter into the buttered springform pan, filling it to about 1 inch below the rim — the batter should reach the edge of the base.
- 9
Place the pan directly on the middle oven rack (no water bath needed) and bake at 400°F for 25 to 30 minutes until the edges are set and puffed but the center still jiggles slightly when you gently shake the pan — the top should be deep golden or intentionally charred in spots.
- 10
Remove the cheesecake from the oven using oven mitts and set it on a cool countertop to rest for 15 minutes — it will continue to cook gently from residual heat.
- 11
Run a thin knife around the inside rim of the springform pan to loosen the cheesecake, then remove the pan sides by unlatching the spring clip on the side of the pan.
- 12
Slide a thin metal spatula under the cheesecake base to separate it from the pan bottom, then slide it onto a serving plate.
- 13
Allow the cheesecake to cool to room temperature (about 20 minutes) before slicing and serving, or chill for 2 hours for a firmer texture if desired.
Tools you’ll need
- oven
- 9-inch round springform pan
- large mixing bowl
- electric mixer
- rubber spatula
- thin knife
- thin metal spatula
- oven mitts
- serving plate
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
