Description
Creamy & Irresistible Burnt Basque Cheesecake: The Best Baked Cheesecake Ever
Ingredients
Scale
- 2 lbs (900g) cream cheese, room temperature
- 1 1/2 cups (300g) granulated sugar
- 6 large eggs, room temperature
- 2 cups (480ml) heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1/4 teaspoon salt
- Swap flour with cornstarch or gluten-free blend
- Add cinnamon or orange zest for flavor
- Add 1 tsp espresso powder for depth
Instructions
- Preheat oven to 400°F (205°C). Line a 9-inch springform or cake pan with parchment, letting it overhang the sides.
- Mix cream cheese and sugar until smooth and lump-free, about 2–3 minutes.
- Add eggs one at a time, beating well and scraping down the bowl.
- Pour in heavy cream, vanilla, and salt. Mix until light and creamy.
- Sift flour over the batter and fold gently until just combined.
- Pour into prepared pan. Bake 50–60 minutes until the top is deeply caramelized and the center jiggles.
- Cool to room temperature, then refrigerate at least 4 hours or overnight. Serve chilled or room temp.
Notes
- For a gluten-free version, use cornstarch or a gluten-free blend.
- You can customize flavors by adding spices or zest.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 36g
- Saturated Fat: 22g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg
Keywords: Burnt Basque Cheesecake