Description
This burnt Basque cheesecake features a caramelized top and a silky, custardy interior, perfect for gatherings or a cozy dessert.
Ingredients
Scale
- 16 oz (454 g) full-fat cream cheese, room temperature
- 3/4 cup (150 g) granulated sugar
- 3 large eggs, room temperature
- 1 cup (240 ml) heavy cream
- 1/4 cup (30 g) all-purpose flour
- 1/4 tsp salt
- 1 cup whipped cream (optional for serving)
- 1 cup fresh berries (optional for serving)
- 1/2 cup caramel sauce (optional for drizzling)
Instructions
- Preheat the oven to 425°F (220°C) and line a 9×5-inch loaf pan with parchment paper.
- Ensure the cream cheese is softened and beat until smooth.
- Add sugar and mix until fully incorporated.
- Add eggs one at a time, mixing just until combined.
- Sift in the flour and salt, then fold gently to combine.
- Fold in the heavy cream until the batter is smooth.
- Transfer batter to the loaf pan and tap on the counter to release air bubbles.
- Bake at 425°F (220°C) for 20 minutes, then reduce the temperature to 350°F (175°C) and bake for another 30–40 minutes.
- Let cool on a rack for 1 hour, then refrigerate for at least 4 hours or overnight before slicing.
- Slice with a hot, dry knife for clean edges.
Notes
For best results, use full-fat, block-style cream cheese, and don’t overmix once the eggs are added to prevent cracks.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 415
- Sugar: 19g
- Sodium: 185mg
- Fat: 32g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: <1g
- Protein: 7g
- Cholesterol: 180mg