Basque Cheesecake
This classic burnt cheesecake - invented in the Basque region - is perfectly creamy on the inside and delightfully browned to perfection on the outside!
Servings 6 slices
Ingredients
- 4 eggs
- 1 1/2 cups granulated sugar
- 2 cups cream cheese
- 2 tablespoons all-purpose flour
- 1 1/3 cups heavy or whipping cream, at least 35% fat
Instructions
- Preheat the oven to 395 degrees Fahrenheit (200 degrees Celsius).
- Crack the eggs into a mixing bowl and add the sugar. Using an electric mixer or a whisk, mix until well combined.
- Add the cream cheese, flour and heavy cream and whisk again until smooth.
- Line an 8-inch springform pan with parchment paper, making sure that the paper extends above the rim of the pan. This will prevent the cheesecake from overflowing over while baking.
- Pour the cake batter into the springform pan.
- Bake the cheesecake in the oven at 395 degrees Fahrenheit (200 degrees Celsius) with top and bottom heat. The baking time will depend on your preferred texture: about 35 minutes for runny, 40 minutes for creamy, and 45 minutes for fully cooked. Every oven cooks slightly differently, so your exact baking time may vary.
- Once cooked and the top is golden brown, turn off the oven and let the cheesecake cool inside with the door slightly open.
- When the cake has cooled noticeably, remove it from the oven and let it cool on the counter until it reaches room temperature. Transfer it to the refrigerator and chill for at least 3 hours, or ideally overnight.
Notes
- Flavors: The traditional version of the cheesecake is very simple. You can customize the flavor of the cheesecake by adding vanilla extract, lemon zest (about 2 tablespoons), or other ingredients, but this will not be authentic.
- Cheese: Philadelphia cream cheese is traditional, but you can use any neutral cream cheese or even mascarpone.
- Mixing: There’s no need to mix the ingredients in any specific order or be extra cautious with the mixing. You can mix all the ingredients together at once, but make sure they are well combined and smooth. I prefer to mix the eggs and sugar first, then add the rest.
- Parchment paper: You need to line the springform pan with parchment paper that is taller than the pan, so the cheesecake will not overflow while baking.
- Baking Time: Every oven is different, so you may need to experiment a bit with the exact baking time.
- Broiling: If your cheesecake does not look browned enough, you can broil it for a couple minutes at the end, but watch it carefully since it can burn very quickly!
Nutrition
Calories: 688kcal | Carbohydrates: 58g | Protein: 10g | Fat: 48g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 245mg | Sodium: 294mg | Potassium: 194mg | Fiber: 0.1g | Sugar: 54g | Vitamin A: 1952IU | Vitamin C: 0.3mg | Calcium: 126mg | Iron: 1mg
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
