Basque Burnt Cheesecake is a dessert marvel that impresses with its rustic charm and deep caramelized top. Known for its creamy, custard-like center and striking appearance, this cheesecake is a must-try for cheesecake lovers looking for something unique and indulgent.
Cream cheese forms the base of the cheesecake, lending it a smooth, creamy texture. Be sure it's at room temperature to blend seamlessly. Granulated sugar sweetens the cheesecake, balancing the rich flavors. Eggs are crucial for structure and help achieve that soft, custard-like center. Heavy cream adds richness and a velvety texture. Vanilla extract provides a subtle depth of flavor that complements the cheese. All-purpose flour stabilizes the batter, helping it hold together without being dense. A pinch of salt enhances all the flavors, making them pop.
This cheesecake pairs beautifully with a drizzle of berry coulis for a fruity contrast. Alternatively, serve with a dollop of whipped cream and a sprinkle of sea salt to enhance the burnt flavors. It also stands alone wonderfully as a rich, after-dinner treat.
First, preheat your oven to 450°F. This high temperature is key to achieving the signature burnt top. Line a 10-inch springform pan with parchment paper, making sure it extends over the sides — this will give your cheesecake its distinct, rustic edges.
In a large bowl, beat together the cream cheese and sugar until the mixture is smooth and creamy. This step is crucial for a lump-free cheesecake, so take your time here. Add the eggs one at a time, mixing well after each addition to fully incorporate them.
Next, pour in the heavy cream and vanilla extract. Continue mixing until everything is well blended. The batter should be smooth and silky at this point. Sift the flour and salt over the batter and gently fold them in until just combined. Avoid overmixing to keep the cheesecake light.
Pour the batter into your prepared pan and place it in the oven. Bake for 50-55 minutes until the top is deeply golden brown and the center still jiggles slightly. The jiggle is what keeps the interior custardy. Remove from the oven and let it cool at room temperature. Once cooled, release it from the springform pan, and it's ready to serve.
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