Description
This Indulgent Burnt Basque Cheesecake is a creamy, rich dessert characterized by its caramelized, deeply browned top and custardy interior. Baked at high heat to achieve a burnt exterior while maintaining a silky texture inside, this cheesecake is served with whipped cream, fresh berries, and a drizzle of caramel sauce for a decadent finish.
Ingredients
Scale
Cheesecake
- 16 oz Full-Fat Cream Cheese (Room temperature)
- 3/4 cup Granulated Sugar
- 3 large Eggs (At room temperature)
- 1 cup Heavy Cream
- 1/4 cup All-Purpose Flour
- 1/4 teaspoon Salt
For Serving
- 1 cup Whipped Cream
- 1 cup Fresh Berries
- 1/2 cup Caramel Sauce (For drizzling on top)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to prepare for baking the cheesecake at a high temperature for the signature burnt top.
- Prepare the Loaf Pan: Line a loaf pan with parchment paper to prevent sticking and make removal easier after baking.
- Blend the Ingredients: In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 1-2 minutes, ensuring there are no lumps.
- Add Eggs: Incorporate eggs one at a time, mixing gently after each addition to fully combine without overmixing.
- Pour in the Heavy Cream: Gradually add heavy cream while mixing on low speed so the batter remains smooth and well combined.
- Fold in Flour and Salt: Gently fold in the all-purpose flour and salt until just combined to avoid deflating the mixture.
- Transfer to Pan: Pour the cheesecake mixture carefully into the prepared loaf pan, leveling the surface with a spatula.
- Bake: Place the pan in the preheated oven and bake for 50-60 minutes until the top is deeply browned and caramelized, and a toothpick inserted comes out mostly clean with some moist crumbs.
- Cool & Serve: Remove from the oven and let the cheesecake cool to room temperature, then refrigerate for at least 4 hours or overnight to set fully. Serve topped with whipped cream, fresh berries, and a drizzle of caramel sauce.
Notes
- Ensure all dairy ingredients and eggs are at room temperature to achieve a smooth batter without lumps.
- Do not overmix after adding flour to keep the cheesecake light and creamy.
- Use parchment paper lining for easy removal and cleaner edges.
- The burnt top is characteristic of the Basque cheesecake and adds depth of flavor.
- Refrigeration time is crucial for texture and ease of slicing.
- Serve chilled for best taste and consistency.
