Description
A rich and creamy Basque burnt cheesecake with a deeply caramelized top and silky, custard-like center. This easy baked dessert requires minimal ingredients and no water bath, making it perfect for effortless bakery-style results at home.
Ingredients
- 24 ounces (680 g) cream cheese, softened
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- 1½ cups (360 ml) heavy cream
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons (16 g) all-purpose flour
Instructions
- Preheat the oven to 425°F (220°C).
- Line a 9-inch (23 cm) springform pan with parchment paper, allowing it to extend above the edges.
- Beat cream cheese and sugar in a large bowl until completely smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in heavy cream, vanilla extract, and salt until combined.
- Sift in flour and gently mix until smooth and lump-free.
- Pour the batter into the prepared pan.
- Bake for 40–45 minutes until the top is deeply golden brown and the center is slightly jiggly.
- Let the cheesecake cool completely at room temperature.
- Refrigerate for at least 4 hours or overnight before slicing and serving.
Notes
- Use full-fat cream cheese for the creamiest texture and best flavor.
- The center should remain slightly jiggly when removed from the oven; it will set as it cools.
- Chilling overnight improves texture and flavor.
- Parchment paper should extend above the pan to help with rising and easy removal.
- Add lemon zest, espresso powder, or almond extract for flavor variations.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 34g
- Sodium: 260mg
- Fat: 38g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 32g
- Fiber: 0g
- Protein: 8g
- Cholesterol: 150mg
