Here’s a recipe for a Super Creamy Burnt Cheesecake — also known as Basque Burnt Cheesecake. It’s famous for its deeply caramelized top and incredibly creamy, custardy interior. The burnt top adds a lovely bittersweet contrast that makes it unique and irresistible.
Super Creamy Burnt Cheesecake Recipe
Ingredients:
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600g (about 21 oz) cream cheese, room temperature
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250g (1 1/4 cup) granulated sugar
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4 large eggs, room temperature
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480ml (2 cups) heavy cream (double cream)
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1 tablespoon all-purpose flour (optional, helps stabilize but not necessary)
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1 teaspoon pure vanilla extract (optional)
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1/4 teaspoon salt
Equipment:
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9-inch (23cm) springform pan or a round cake pan
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Parchment paper (to line the pan, extending above the rim)
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Mixer (stand mixer or hand mixer)
Instructions:
1. Prep the Pan and Oven
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Preheat your oven to 210°C (410°F) — high heat is essential to get that signature burnt top.
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Line your pan generously with parchment paper. It should come up at least 3 inches above the rim because the batter will rise a bit. The parchment paper also helps to prevent sticking and creates a rustic look.
2. Beat the Cream Cheese and Sugar
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In a large bowl, beat the softened cream cheese and sugar together on medium speed until smooth and creamy, about 2-3 minutes. No lumps! Scrape down the sides as needed.
3. Add the Eggs One at a Time
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Add eggs one by one, beating just until incorporated after each addition. Don’t overmix after the eggs go in—just combine.
4. Add the Cream, Flour, Vanilla, and Salt
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Slowly pour in the heavy cream while mixing on low speed. The batter will loosen up.
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Add the flour (if using) to help with texture and prevent cracking (you can skip if you want it purely creamy).
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Stir in vanilla extract and salt. Mix gently until smooth.
5. Pour Batter Into the Pan
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Pour the batter into your prepared pan. It will be quite loose and runny.
6. Bake the Cheesecake
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Bake at 210°C (410°F) for about 50-60 minutes. The top should be deeply golden brown, almost burnt-looking, with a slight jiggle in the center when you gently shake the pan.
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If it’s browning too quickly, you can tent with foil loosely but usually this high heat is what gives the cheesecake its iconic burnt top.
7. Cool and Chill
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Let the cheesecake cool in the pan for 1-2 hours at room temperature. The cheesecake will settle and the center will firm up.
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For best results, chill in the fridge for at least 4 hours or overnight. It tastes amazing slightly chilled or at room temperature.
Serving Tips:
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Slice with a hot knife (dip the knife in hot water and wipe dry between cuts for clean slices).
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Serve plain or with fresh berries, a drizzle of honey, or a dollop of whipped cream.
Notes:
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The texture is super creamy and custard-like inside with a burnt, caramelized top that’s almost smoky.
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The cheesecake is best eaten within 2-3 days for freshness.
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You can customize by adding citrus zest (lemon or orange), or a pinch of cinnamon for a twist.