Burnt Basque Cheesecake

Burnt Basque Cheesecake

Burnt Basque Cheesecake is a delectable dessert that originated in the Basque Country of Spain. What sets this cheesecake apart is its unconventional appearance – a beautifully caramelized, burnt exterior that contrasts with its creamy, almost custard-like interior.


• 900 g of cream cheese, at room temperature
• 1 1/4 cup sugar
• 6 large eggs
• 2 cups of heavy cream (cream)
• 1 tablespoon of wheat flour
• 1 teaspoon vanilla extract
• A pinch of salt


1. Preparation:

• Preheat the oven to 220°C (430°F).
• Line a round mold with baking paper, leaving the paper overhanging to make it easier to remove the cake.

2. Mixture:
• Beat the cream cheese with the sugar until smooth and creamy.
• Add the eggs one at a time, making sure each one is incorporated well before adding the next.
• Pour in the heavy cream, flour, vanilla extract and salt.  Mix until everything is well integrated, but avoid overmixing.

3. Baking:
• Pour the mixture into the prepared mold.
• Bake for about 40 to 45 minutes, or until the top is golden brown and charred, but the center is still slightly jiggly.

4. Cool down:
• Let the cake cool to room temperature, then refrigerate it for at least 4 hours, although overnight is ideal.

5. Serve:
• To serve, carefully remove the cake from the tin and place it on a plate.  The burnt and cracked top is characteristic and highly desired on this cake.

Basque Cheesecake is delicious as is, but you can also accompany it with fresh fruit or fruit compote if you wish.  Enjoy it!

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