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Basque Burnt Cheesecake - featured image

Restaurant-Style Basque Burnt Cheesecake

  • Author: Luciana
  • Total Time: 4 hours 65 minutes
  • Yield: 12 servings 1x

Description

A simple, no-fuss Basque Burnt Cheesecake that features a dark, caramelized crust and a creamy, custardy center. It requires no water bath and is forgiving to make, resulting in a restaurant-quality dessert.

Ingredients

Scale
  • 32 oz (900g) full-fat block-style cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 5 large eggs, room temperature
  • 1 cup (240g) full-fat sour cream
  • 2 tablespoons (16g) all-purpose flour
  • 1 teaspoon pure vanilla extract
  • Parchment paper (for lining the pan)
  • Optional: 1 cup fresh or frozen berries
  • Optional: 1 teaspoon lemon zest

Instructions

  1. Preheat oven to 425°F (220°C).
  2. Line a 9-inch springform pan with crumpled parchment paper strips, ensuring excess hangs over the edges for rustic burnt sides.
  3. In a large bowl, beat the room-temperature cream cheese on low speed until smooth and creamy, scraping down the sides as needed.
  4. Add the granulated sugar and mix on low speed until incorporated and the mixture is slightly fluffy.
  5. Add eggs one at a time, mixing on low speed just until combined after each addition to avoid incorporating too much air.
  6. Pour in the sour cream and add the flour, mixing on low speed until just combined. The batter should be thick and pourable.
  7. Pour the batter into the prepared pan and smooth the top.
  8. Bake at 425°F (220°C) for 45-55 minutes. The edges should be deeply browned (almost black) and the center should still jiggle like Jell-O.
  9. Remove from the oven and let cool in the pan on a wire rack for 10 minutes.
  10. Leave the cheesecake in the pan at room temperature for another hour.
  11. Remove the sides of the springform pan and transfer to the refrigerator.
  12. Chill for at least 4 hours, preferably overnight, before slicing and serving.

Notes

Ensure cream cheese and eggs are at room temperature for a smooth batter. Do not overmix after adding eggs to prevent cracking or collapsing. The center should jiggle when removed from the oven; it will set as it cools. Chilling overnight significantly improves texture and flavor.

  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Cuisine: Spanish

Nutrition

  • Serving Size: 1 slice
  • Calories: 380
  • Sugar: 26
  • Sodium: 250
  • Fat: 28
  • Saturated Fat: 17
  • Carbohydrates: 28
  • Protein: 6

Keywords: Basque Burnt Cheesecake, easy cheesecake, no water bath, rustic cheesecake, creamy cheesecake, dessert recipe

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Find it online: https://familydinnerecipes.com/restaurant-style-basque-burnt-cheesecake/