Indulgent Burnt Basque Cheesecake Recipe

Introduction

The Indulgent Burnt Basque Cheesecake is a rich and creamy dessert with a signature caramelized top. This no-fuss recipe delivers a perfectly golden crust and a luscious, slightly jiggly center that will impress any crowd.

Ingredients

• 16 oz Full-Fat Cream Cheese (Room temperature)
• 3/4 cup Granulated Sugar (Dissolved in mixture)
• 3 large Eggs (At room temperature)
• 1 cup Heavy Cream (Can substitute with lighter cream)
• 1/4 cup All-Purpose Flour (Gluten-free alternatives work)
• 1/4 teaspoon Salt (Enhances sweetness)
• 1 cup Whipped Cream (For serving)
• 1 cup Fresh Berries (For serving)
• 1/2 cup Caramel Sauce (For drizzling on top)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C).
2. Step 2: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
3. Step 3: Add the eggs one at a time, beating well after each addition to fully incorporate.
4. Step 4: Gently fold in the heavy cream, flour, and salt until just combined.
5. Step 5: Pour the batter into a greased and parchment-lined 9×5 inch loaf pan.
6. Step 6: Bake for 45 minutes, or until the top is a deep golden brown and the center has a slight jiggle when shaken.
7. Step 7: Allow the cheesecake to cool to room temperature, then transfer to the refrigerator.
8. Step 8: Chill for at least 4 hours, preferably overnight, to let the flavors set and texture firm up.
9. Step 9: Serve chilled with a dollop of whipped cream, fresh berries, and a drizzle of caramel sauce.

Tips & Variations

• Ensure all ingredients are at room temperature to achieve a smooth batter without lumps.
• Use gluten-free flour if you want a gluten-free cheesecake without compromising texture.
• For a lighter version, substitute heavy cream with a lighter cream, but note the texture may be less rich.
• Try topping with toasted nuts or a sprinkle of sea salt instead of caramel for a different flavor profile.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat gently at room temperature or enjoy cold. Leftover cheesecake slices freeze well; thaw in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use low-fat cream cheese or milk instead of heavy cream?

Low-fat cream cheese may affect the richness and texture, making the cheesecake less creamy. Milk is not recommended as a substitute for heavy cream because it lacks the fat content needed for the smooth, indulgent texture.

Why is my cheesecake cracked on top?

Cracking can happen if the oven temperature is too high or if the cheesecake is overbaked. Using the correct temperature and baking until just set with a slight jiggle helps prevent cracks. Cooling the cheesecake gradually also reduces the risk.

Indulgent Burnt Basque Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 104 reviews

This Indulgent Burnt Basque Cheesecake features a beautifully caramelized top with a creamy, rich interior. It’s a decadent dessert perfect for cheesecake lovers seeking a unique and velvety texture with a hint of burnt sugar flavor.

• Author: Victoria
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 4 hours 60 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Spanish

Ingredients

Scale 1x2x3x

Cheesecake Batter

• 16 oz Full-Fat Cream Cheese (Room temperature)
• 3/4 cup Granulated Sugar (Dissolved in mixture)
• 3 large Eggs (At room temperature)
• 1 cup Heavy Cream (Can substitute with lighter cream)
• 1/4 cup All-Purpose Flour (Gluten-free alternatives work)
• 1/4 teaspoon Salt (Enhances sweetness)

For Serving

• 1 cup Whipped Cream
• 1 cup Fresh Berries
• 1/2 cup Caramel Sauce (For drizzling on top)

Instructions

1. Preparation Steps: Preheat the oven to 400°F (200°C). Grease and line a 9×5 inch loaf pan with parchment paper to ensure easy removal of the cheesecake after baking.
2. Mix Cream Cheese and Sugar: In a large mixing bowl, beat the room temperature cream cheese with the granulated sugar until the mixture is completely smooth and creamy, free of lumps.
3. Add Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition to fully incorporate and create a smooth batter.
4. Incorporate Remaining Ingredients: Gently fold in the heavy cream, all-purpose flour, and salt into the batter until just combined, taking care not to overmix to maintain a light texture.
5. Pour Batter and Bake: Transfer the prepared batter into the greased and lined loaf pan. Place it into the preheated oven and bake for 45 minutes or until the top becomes a golden brown with a slight jiggle in the center, indicating the custard is set but still creamy.
6. Cool Down: Remove the cheesecake from the oven and let it cool at room temperature to settle before transferring it to the refrigerator.
7. Chill: Refrigerate the cheesecake for at least 4 hours, preferably overnight, to ensure it fully sets and develops its signature creamy texture.
8. Serve: Slice and serve chilled topped with whipped cream, fresh berries, and a drizzle of caramel sauce for a perfect finishing touch.

Notes

• The slight jiggle in the center after baking ensures the perfect creamy texture inside once chilled.
• Use room temperature ingredients to ensure a smooth batter with no lumps.
• Gluten-free flour alternatives can be used if needed.
• For a lighter option, use lighter cream instead of heavy cream, though the texture will be less rich.
• Make sure to line the pan well with parchment paper for easy removal.
• This cheesecake is best made a day ahead to allow proper chilling and flavor development.

Keywords: Burnt Basque cheesecake, cheesecake recipe, caramelized cheesecake, creamy cheesecake, easy dessert