This Basque burnt cheesecake is so smooth and delicious that it will quickly become your new favorite. It is the perfect blend between a traditional cheesecake and a crema catalana (Spanish custard) that you won’t be able to stop eating.
The secret to this simple recipe is ensuring the cream cheese is at room temperature so it blends perfectly with the eggs. If you’re in a hurry, chop it into small pieces and leave it on the counter for about 30 minutes. It’s best served chilled, perhaps with a raspberry coulis or salted caramel sauce.
Basque Burnt Cheesecake (Cheesecake Vasco)
This Basque burnt cheesecake is so smooth and delicious that it will be your new favorite. It is the perfect mix between a traditional cheesecake and a crema catalana that you won’t be able to stop eating.
Ingredients
Ingredients
- 20 oz cream cheese 550 g; at room temperature
- 4 eggs 4 units
- 1 1/3 cups granulated white sugar 1 1/3 cups
- 1 1/4 cups heavy cream 300 cc; crema de leche
- 2 tbsp all-purpose flour 2 tablespoons; harina sin polvos de hornear
- 1 lemon 1 unit; its zest
Instructions
Instructions
- Preheat the oven to 410°F (210°C).
- Line the inside of a springform pan with parchment paper, allowing it to extend above the rim. Lightly dampen the paper and set the pan aside.
- In a bowl, use an electric mixer to beat the cream cheese until slightly softened. Add the eggs and sugar, and continue beating until the mixture is completely smooth.
- Add the all-purpose flour and the lemon zest, then beat until just incorporated.
- Finally, pour in the heavy cream and beat until everything is well combined.
- Pour the batter into the prepared pan and bake for 40 minutes. The cheesecake will turn very dark on top, which is perfectly normal; it will also rise and then sink back down.
- Let it cool inside the oven with the door propped open until it reaches room temperature. Transfer to the refrigerator and chill until the next day.
- Carefully unmold the cheesecake, peel away the parchment paper, and enjoy!
Notes
Like any cheesecake, this Basque version must be kept refrigerated and ideally covered; it can last for up to a week. If you enjoyed this, you might also like a traditional Spanish crema catalana.
Nutrition
Calories: 540kcal
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