Burnt Basque Cheesecake Delight (Print-Friendly Version)
Crustless cheesecake with a rich caramelized exterior and smooth, creamy interior.
# Ingredients Required:
→ Cheesecake Base
01 -
500 grams cream cheese, softened
02 -
200 grams granulated sugar
03 -
50 grams light brown sugar
04 -
4 large eggs
05 -
1 teaspoon vanilla extract
06 -
1/4 teaspoon salt
07 -
240 milliliters heavy cream
08 -
30 grams all-purpose flour
→ Preparation
09 -
Parchment paper for lining the pan
# Detailed Directions:
01 -
Preheat the oven to 200°C. Line a 23-centimeter springform pan with parchment paper, ensuring it extends up and over the edges.
02 -
In a large bowl, beat softened cream cheese with granulated and light brown sugars on medium speed until smooth and creamy, approximately 2 to 3 minutes.
03 -
Add eggs one at a time, mixing thoroughly after each addition, scraping down bowl sides as needed for uniformity.
04 -
Blend in vanilla extract and salt until fully integrated.
05 -
Pour heavy cream gradually while mixing at low speed, just until incorporated to avoid overmixing.
06 -
Sift all-purpose flour over the batter and gently fold it in using a spatula, taking care to maintain batter smoothness without overmixing.
07 -
Pour the batter into the prepared pan and bake for 50 to 60 minutes until the top is deeply caramelized and the center is still slightly jiggly.
08 -
Allow the cheesecake to cool in the oven with the door ajar for 30 minutes to prevent sudden temperature changes.
09 -
Let it cool completely at room temperature for about 2 hours, then refrigerate covered for a minimum of 4 hours or overnight before serving.
10 -
Lift the cheesecake from the pan using the parchment paper overhang, slice, and serve.
# Helpful Advice:
01 -
The characteristic dark caramelized top is intentional and enhances flavor; high-quality cream cheese ensures optimal texture and taste. The center should remain slightly wobbly when baking completes.