Classic Basque Burnt Cheesecake
Traditional dish · Spanish
A famously rustic and intensely caramelized cheesecake from the Basque Country, known for its deeply browned exterior and creamy, almost custard-like interior. It's baked at a high temperature to achieve its signature 'burnt' look.
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Ingredients
- Cream cheese1000g
- Granulated sugar300g
- Eggs5 large
- Heavy cream500ml
- All-purpose flour1 tablespoon
- Salt1/4 teaspoon
Steps
- 1
Preheat oven to 200°C (400°F). Line a 9-inch springform pan with parchment paper, ensuring it extends above the sides.
- 2
In a large bowl, beat the cream cheese until smooth and creamy.
- 3
Gradually add the granulated sugar and beat until well combined and smooth.
- 4
Add the eggs one at a time, beating well after each addition until just incorporated.
- 5
Pour in the heavy cream and mix until the batter is smooth and homogenous.
- 6
Sift in the flour and salt, and gently fold them into the batter until just combined.
- 7
Pour the batter into the prepared springform pan.
- 8
Bake for 50-60 minutes, or until the top is deeply caramelized and the center is still slightly jiggly.
- 9
Let the cheesecake cool completely in the pan on a wire rack.
- 10
Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
