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.
Servings 8 servings
Calories 540kcal
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