Description
A creamy, custardy cheesecake with a signature deeply caramelized top and slightly “burnt” edges. This no-fuss dessert originates from Spain’s Basque region and is perfect for any occasion, offering a rustic, café-style charm with rich flavor and minimal fuss.
Ingredients
🛒 Ingredients (for one 9-inch round cake):
For the Cheesecake:
2 lbs (900g) cream cheese, room temperature
1 ½ cups (300g) granulated sugar
5 large eggs
2 cups (480ml) heavy cream
¼ cup (30g) all-purpose flour
1 tsp vanilla extract
Pinch of salt
Optional for Serving:
Fresh berries
Whipped cream
Caramel drizzle
Instructions
📝 Instructions:
Step 1: Prepare the Oven and Pan
Preheat oven to 400°F (200°C). Grease a 9-inch springform pan and line with parchment paper, letting the paper rise above the pan edges (this helps contain the cheesecake as it rises).
Step 2: Make the Batter
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing until fully incorporated.
Whisk in the flour, salt, and vanilla extract until smooth. Gradually pour in the heavy cream and mix gently until fully combined.
Step 3: Bake the Cheesecake
Pour the batter into the prepared pan. Bake for 50–60 minutes, or until the top is deeply golden brown and slightly burnt-looking, but the center still jiggles slightly when shaken.
Step 4: Cool and Serve
Allow cheesecake to cool to room temperature, then chill in the fridge for at least 4 hours (overnight is best). Remove from the pan and slice carefully. Serve plain or with berries, whipped cream, or caramel drizzle.
Notes
- High Heat: The signature burnt top comes from baking at a higher temperature than traditional cheesecakes.
- Room Temperature Ingredients: Ensure cream cheese and eggs are at room temperature for smooth batter.
- Rustic Look: Don’t worry about cracks or uneven edges—they add to the rustic charm.
- Prep Time: 10 minutes
- Cook Time: 35–40 minutes
- Category: Dessert / Cheesecake
- Method: Baked
- Cuisine: Spanish / Basque