Burnt Basque Cheesecake

Burnt basque cheesecake. Redefine decadence with this ultimate creamy cheesecake. Made with just 6 simple ingredients, this indulgent dessert breaks all the classic rules of cheesecake, and obviously it turned into a global sensation. While the top caramelizes into a deep brown crust, the inside stays luxurious and creamy. Perfect sweet finish to any meal!

Why I Love This Creamy Crustless Cheesecake

The conventional cheesecake embraces a beautiful crust and a sweet filling. However, this non-traditional version is a minimalist, even though the level of deliciousness is quite the opposite. It’s well known for its imperfect crusty edges and luxurious filling. However, the ingredients used in the recipe are simple combined with bold baking at very high temperature. The high heat, obviously, gives it the dramatic browned top. Did I mention the custard-like creamy inside is insanely delicious?

The batter is a simple mixture of cream cheese, sugar, eggs, cream and vanilla extract. A touch of flour adds the base. Once baked, the cheesecake will be soft and jiggly in the center. As the cake cools in the refrigerator, the middle sets and gives you a scoopable creamy texture. 

Key Ingredients In Burnt Basque Cheesecake

• Cream cheese - For dense, custardy interior.
• Sugar - Adds the sweetness.
• Eggs - For the luxurious texture.
• Cream - Adds softer, creamy texture.

How To Make Burnt Basque Cheesecake

Cheesecake batter - Start with beating softened cream cheese in a stand mixer followed by sugar. Once both the ingredients are combined, add eggs, followed by cream and vanilla extract. The batter also gets a light touch of flour.

Bake and refrigerate - The batter goes into a baking tin lined with baking paper. Bake until the top becomes deep brown. Let the cake cool down to room temperature and then refrigerate until the jiggly center turns firm.

Burnt Basque Cheesecake

Crustless cheesecake with deep, brown top and creamy, custard center. Effortlessly elegant and surprisingly simple to make with dramatic texture and rich, decadent flavor.

5 from 4 votes

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Course: Dessert

Cuisine: Spanish

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Author :Nish Kitchen

Servings 1 nine inch cake

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Ingredients

MetricUS Customary

• ▢ 3 x 250 g cream cheese, softened
• ▢ 1 cup granulated (caster) sugar
• ▢ 4 eggs, at room temperature
• ▢ 1 ½ teaspoon vanilla extract
• ▢ 1 ½ cups thickened (heavy) cream
• ▢ 3 tablespoons all purpose (plain) flour

Instructions

• Preheat oven to 220C / 450F. Line a 9-inch or 22 cm deep, round cake tin with baking paper making sure it rises above the rim. Use a springform pan for best results.
• Using an electric, handheld or stand mixer with a paddle attachment, beat softened cream cheese for 30 seconds or until smooth.
• Add sugar. Beat for about 1 minute or until combined.
• Add eggs. Beat for another 1 minute or until just combined.
• Add vanilla extract and cream.
• Beat for about 1 minute or until combined.
• Sift in flour. Beat for another 1 minute to make smooth batter without any lumps.
• Pour batter into the cake tin.
• Tap to remove air bubbles.
• Transfer to the oven and bake for about 30-40 minutes.
• The baked cake will be jiggly.
• Let the cake cool at room temperature for about 2 hours, and then refrigerate for 4 hours or overnight.
• Slice and serve. Top with strawberries or chocolate sauce if you like.

Video

Nutrition

Calories: 1155kcal | Carbohydrates: 16g | Protein: 38g | Fat: 104g | Saturated Fat: 57g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 29g | Trans Fat: 0.1g | Cholesterol: 910mg | Sodium: 1045mg | Potassium: 586mg | Sugar: 11g | Vitamin A: 4348IU | Calcium: 345mg | Iron: 3mg

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