The Basque Burnt Cheesecake is a creamy and caramelized dessert that's easy to make. This cheesecake is the alter ego to the classic New York style cheesecake with a press-in cookie crust. Inspired by a Basque version, this is the cheesecake that wants to get burnt, cracked, and cooked at high heat. Which also means this is the cheesecake that's impossible to mess up.
PREP: 20 mins
COOK: 65 mins
COOL & SET: 5 hrs
TOTAL TIME: 6 hrs 25 mins
SERVINGS: 8 servings
YIELD: 1 cheesecake
Ingredients
- 1 tablespoon unflavored gelatin powder
- 1/4 cup water
- 2 cups cream cheese, room temperature
- 1½ cups sugar
- Sherry (for serving; optional)
- 6 large eggs
- 2 cups heavy cream
- 1 tsp. kosher salt
- 1 tsp. vanilla extract
- ⅓ cup all-purpose flour
Instructions
01
Gather the ingredients.
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02
In a small bowl, soften the cream cheese.
03
Place the cream cheese and sugar in a large mixing bowl. Mix until smooth.
04
Add eggs, heavy cream, salt, and vanilla extract one at a time and mix well after each addition.
05
Sift in the all-purpose flour and mix until the batter is smooth.
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06
Pour in a pan and bake the cheesecake at 350 F for 30 min until it's golden brown.
07
Let the cheesecake cool and refrigerate for at least 5 hours.
08
Once set, remove from the pan and serve. Drizzle with sherry if desired.
Tips & Allergens
- This recipe is best with high-quality cream cheese for a rich and creamy texture.
- If you prefer a sweeter cheesecake, you can adjust the sugar to your taste.
- Feel free to experiment with different extracts like almonds or lemon for unique flavors.
- For a gluten-free version, you can substitute almond flour or a gluten-free flour blend.
- The sherry is optional, but it adds a delightful touch of flavor.