Burnt Perfection: Classic Basque Cheesecake
Rich, creamy, and delightfully burnt—this classic Basque Cheesecake is effortlessly elegant and perfectly rustic. Here's everything you need to create your own at home.
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Servings: 12 servings
Equipment
- 9 to 10 inch (22 to 25 cm) springform pan, buttered and lined with parchment paper
Ingredients
- 2¼ pounds (1 kg / 36 oz) Cream cheese, at room temperature
- 1½ cups (300 g) Granulated sugar (add slightly more if you prefer extra sweetness)
- Lemon zest from 1 organic lemon
- ¼ tsp Sea salt flakes or kosher salt
- 5 large eggs
- 2 cups (480 ml) Heavy cream
- ¼ cup (35 g) All-purpose flour, sifted
- 2 tsp Vanilla extract
Instructions
- Preheat your oven to 400°F (200°C) with a rack in the center. Butter a 10-inch (24 cm) springform pan, then line it with parchment paper, leaving an extra 2 inches (5 cm) inches hanging over the sides.
- Using a stand mixer with the paddle attachment, handheld mixer, or wooden spoon, beat the cream cheese and sugar until completely smooth and creamy.
- Add the salt, lemon zest and vanilla.
- Incorporate the eggs one at a time, beating well after each addition.
- Mix in the heavy cream until just combined. Carefully sift the flour evenly over the batter, mixing gently on low until smooth.
- Pour the batter into the prepared pan and bake for 50–60 minutes. The cheesecake should rise significantly, develop a deep golden brown (almost burnt) top, and retain a jiggly center.
- Remove from the oven and allow it to cool completely on a rack. The cheesecake will sink slightly in the center—this is normal and desirable.
- Remove the sides of the springform pan and gently peel away the parchment paper. Serve at room temperature.
