Burnt Basque Cheesecake
A velvety Basque-style cheesecake with a caramelized, slightly burnt top and a silky, creamy interior. The combination of cream cheese, eggs, and heavy cream creates a rich, indulgent dessert that's perfect for any special occasion.
Maker: Thomas Colin
From: Instagram(view original)
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Cooking context
1 hr estimated total time for 8 servings.
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Ingredients
- 1 1/10 lb cream cheese
- 7 1/10 oz sugar
- 3 eggs
- 0.85 cup heavy cream
- 1 tsp vanilla extract
- a pinch salt
Instructions
- 1Preheat the oven to 392°F (400°F) and place a rack in the middle of the oven.
- 2Line a 23 cm (9‑inch) springform pan with parchment paper, allowing the paper to overhang the sides, and lightly grease the paper.
- 3In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth and free of lumps, about 2–3 minutes.
- 4Add the sugar to the cream cheese and continue beating until fully incorporated and the mixture looks glossy, about 1 minute.
- 5Add the eggs one at a time, beating well after each addition to ensure the batter stays smooth and emulsified.
- 6Pour in the heavy cream, vanilla extract, and a pinch of salt; mix on low speed just until the batter is silky and homogeneous, being careful not to over‑mix.
- 7Scrape the batter into the prepared springform pan, smoothing the top with a spatula so the surface is even.
- 8Place the pan on a baking sheet (to catch any overflow) and bake for 45 minutes, or until the edges are set, deeply golden, and the center is still slightly jiggly when the pan is gently shaken.
- 9Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 30 minutes to prevent a sudden temperature shock.
- 10Remove the cheesecake from the oven and let it come to room temperature on a wire rack, about 1 hour.
- 11Cover the cheesecake loosely with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to fully set the texture.
- 12When ready to serve, run a thin knife around the edge of the pan to loosen the cheesecake, then carefully remove the springform ring.
- 13Slice with a warm knife (dip the blade in hot water and wipe dry between cuts) and serve the cheesecake at room temperature.
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Frequently asked questions
- How long does it take to make Burnt Basque Cheesecake?
- About 1 hour in total: 15 minutes of prep and 45 minutes of cooking.
- How many servings does this Burnt Basque Cheesecake recipe make?
- This recipe makes 8 servings as written; ingredient quantities on this page can be scaled.
- Where does this Burnt Basque Cheesecake recipe come from?
- It was shared by Thomas Colin on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.