Basque Cheesecake — Burnt Top
Indulge in the rustic charm of Basque Cheesecake – a burnt top reveals a creamy, decadent interior. Simple ingredients, extraordinary flavor.
Basque Cheesecake — Burnt Top
Indulge in the rustic charm of Basque Cheesecake – a burnt top reveals a creamy, decadent interior. Simple ingredients, extraordinary flavor.
The Key Move
Embrace the burnt top – it's essential for the signature flavor and texture.
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The Setup
- Springform Pan9-inch
- Mixing Bowllarge
- Electric Mixer
The Mise en Place
5 of 7Your prep station before cooking begins
The Dry Mix (0/3)
The Wet Mix (0/4)
Cheesecake is not browning enough.
Increase oven temperature slightly or broil for the last few minutes, watching carefully to prevent burning.
Cheesecake is cracking.
Cracking is normal for Basque Cheesecake. It adds to the rustic charm.
Watch the Technique
Video source: YouTube
The Method
PREHEAT
Preheat oven to 400°F (200°C).
LINE
Line a 9-inch springform pan with parchment paper, ensuring it extends a few inches above the rim.
Parchment paper should cover the bottom and sides completely
BEAT
In a large bowl, beat softened cream cheese (32 oz) and sugar until smooth and creamy.
ADD
Add eggs one at a time, mixing well after each addition. Stir in heavy cream (1¼ cups), flour, vanilla extract (1 tsp), and salt (¼ tsp).
The batter should be smooth and lump-free
POUR
Pour batter into the prepared pan.
BAKE
Time-sensitiveBake for 50-60 minutes, or until the top is deeply caramelized and the center is still slightly jiggly.
The top should be dark brown, almost burnt.
COOL
Let cool completely in the pan before refrigerating for at least 4 hours.
SERVE
Serve chilled.
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