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Basque Burnt Cheesecake

Creamy Basque Burnt Cheesecake with Caramelized Perfection

This Basque Burnt Cheesecake is a rich, creamy delight with a beautifully caramelized top, perfect for any gathering.
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Prep Time 15 minutes
Cook Time 25 minutes
Chilling Time 4 hours
Total Time 4 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: Spanish
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 8 oz Cream Cheese softened
  • 3/4 cup Castor Sugar or regular sugar
  • 1/8 teaspoon Salt
  • 1 teaspoon Vanilla Paste/Extract or substitute with extract
  • 3 large Eggs
  • 1 tablespoon Cornstarch or cake flour
  • 1 cup Heavy Whipping Cream dairy only

Equipment

  • 6-inch round cake pan
  • Electric Mixer
  • whisk

Method
 

  1. Preheat the oven to 445°F (230°C) and prepare a 6-inch round cake pan with parchment paper.
  2. In a large mixing bowl, beat the softened cream cheese until smooth and free of lumps.
  3. Blend in the castor sugar, salt, and vanilla until the mixture is silky.
  4. Add the eggs one at a time, mixing fully after each addition.
  5. Sift in the cornstarch and mix briefly to incorporate.
  6. Pour in the heavy cream and stir gently until well blended.
  7. Pour the batter into the prepared cake pan and tap the pan to release air bubbles.
  8. Bake for 25 minutes at 430°F (220°C) until the top is golden-brown and the center is jiggly.
  9. Let the cheesecake cool to room temperature in the pan.
  10. Chill in the refrigerator for at least 4 hours before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 25gProtein: 5gFat: 24gSaturated Fat: 14gCholesterol: 120mgSodium: 180mgPotassium: 200mgSugar: 18gVitamin A: 900IUCalcium: 40mgIron: 0.5mg

Notes

Allow the cheesecake to sit at room temperature for about 30 minutes before serving for a gooey texture.

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