Description
Indulge in the rich and creamy flavors of this Basque Burnt Cheesecake. This crustless cheesecake boasts a caramelized, burnt top with a soft, luscious center that will leave you craving for more.
Ingredients
Scale
Cheesecake:
- 2 pounds (900g) cream cheese, at room temperature
- 1½ cups (300g) granulated sugar
- 6 large eggs
- 2 cups (480ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ cup (32g) all-purpose flour
- ½ teaspoon kosher salt
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper, ensuring it comes up the sides with some overhang.
- Mix the ingredients: In a large mixing bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, then mix in heavy cream and vanilla extract. Sift in flour and salt, fold until smooth.
- Bake the cheesecake: Pour the batter into the pan, tap to remove air bubbles. Bake for 50-60 minutes until golden brown with a slight jiggle. Cool to room temperature, then chill for at least 4 hours.
Notes
- This burnt cheesecake has a caramelized top and soft center for a unique flavor profile.
- For best results, use full-fat cream cheese and ensure to chill the cheesecake before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 24g
- Sodium: 320mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 180mg
