Description
A creamy and rich Burnt Basque Cheesecake with a beautifully caramelized top, perfect for any occasion.
Ingredients
Scale
- 16 oz Full-Fat Cream Cheese (Room temperature)
- 3/4 cup Granulated Sugar (Dissolved in mixture)
- 3 large Eggs (At room temperature)
- 1 cup Heavy Cream (Can substitute with lighter cream)
- 1/4 cup All-Purpose Flour (Gluten-free alternatives work)
- 1/4 teaspoon Salt (Enhances sweetness)
- 1 cup Whipped Cream (For serving)
- 1 cup Fresh Berries (For serving)
- 1/2 cup Caramel Sauce (For drizzling on top)
Instructions
- Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing it to overhang the edges for easy removal.
- In a large mixing bowl, beat the room temperature cream cheese until smooth and creamy.
- Gradually add in the granulated sugar, mixing until well combined.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.
- Slowly mix in the heavy cream, followed by the all-purpose flour and salt, taking care not to overmix.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for about 50 minutes, or until the top is deeply caramelized and the center is slightly jiggly.
- Allow the cheesecake to cool for at least 30 minutes, then lift it out using the parchment overhang. Cool completely in the refrigerator for at least 4 hours, or overnight.
- Serve chilled, topped with whipped cream, fresh berries, and caramel sauce.
Notes
Serve with coffee or herbal tea for the perfect pairing. Store in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 463
- Sugar: 23g
- Sodium: 500mg
- Fat: 40g
- Saturated Fat: 24g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 160mg