Description
This Indulgent Burnt Basque Cheesecake is a decadent and creamy dessert characterized by its deeply caramelized, almost burnt top and rich, custard-like interior. Perfectly smooth with a slightly caramelized flavor, this no-crust cheesecake is easy to prepare and served best chilled with whipped cream, fresh berries, and a drizzle of caramel sauce for added decadence.
Ingredients
Scale
Cheesecake
- 16 oz Full-Fat Cream Cheese (Room temperature)
- 3/4 cup Granulated Sugar
- 3 large Eggs (At room temperature)
- 1 cup Heavy Cream
- 1/4 cup All-Purpose Flour
- 1/4 teaspoon Salt
For Serving
- 1 cup Whipped Cream
- 1 cup Fresh Berries
- 1/2 cup Caramel Sauce (For drizzling on top)
Instructions
- Preheat the Oven: Set your oven to 400°F (200°C) to ensure it’s at the ideal temperature for achieving the signature burnt top while baking the cheesecake evenly.
- Prepare the Loaf Pan: Line the loaf pan with parchment paper, making sure the paper extends above the edges for easy removal of the cheesecake after baking.
- Blend the Ingredients: In a large mixing bowl, beat the room temperature cream cheese and granulated sugar together until completely smooth and creamy, which typically takes about 1-2 minutes.
- Add Eggs: Incorporate eggs one at a time into the mixture, mixing gently after each addition to maintain a smooth batter without overbeating.
- Pour in the Heavy Cream: Gradually add the heavy cream to the mixture while mixing on low speed to keep the batter light and uniform.
- Fold in Flour and Salt: Gently fold in the all-purpose flour and salt until just combined, avoiding overmixing to keep the cheesecake tender.
- Transfer to Pan: Pour the prepared cheesecake mixture into the parchment-lined loaf pan and smooth the top evenly.
- Bake: Bake in the preheated oven for 50-60 minutes, or until the surface is a deep dark brown (almost burnt) and a toothpick inserted near the center comes out mostly clean with just a few moist crumbs.
- Cool & Serve: Allow the cheesecake to cool at room temperature, then refrigerate for at least 4 hours or overnight to set properly. Serve chilled, topped with whipped cream, fresh berries, and a drizzle of caramel sauce for an indulgent finish.
Notes
- Ensure all dairy ingredients are at room temperature before mixing to avoid lumps.
- The burnt top is characteristic of this cheesecake; do not worry if it appears darker than typical cheesecakes.
- Use a toothpick test carefully to avoid overbaking and maintain a creamy center.
- Chilling the cheesecake overnight improves the texture and makes slicing easier.
- Adjust baking time slightly if using a different pan size or oven variations.
