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Basque Cheesecake (Burnt Cheesecake)

Basque Cheesecake (Burnt Cheesecake)

A cheesecake that's dark and caramelized outside and creamy inside, with no crust and no layers.
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Prep Time 15 minutes
Cook Time 26 minutes
Total Time 8 hours 41 minutes
Servings: 4
Course: Cakes, Desserts
Cuisine: Spanish
Ingredients Method Notes

Ingredients
  

  • 17½ oz (500 g) cream cheese, softened to room temperature (in the US that's two 8-oz blocks plus about 1½ oz more)
  • ¾ cup + 1 teaspoon (155 g) sugar, divided
  • 3 large eggs, at room temperature
  • 1 tablespoon (15 ml) lemon juice
  • 1 teaspoon (5 ml) good-quality vanilla extract
  • ¼ teaspoon salt
  • 1¼ cups (300 ml) heavy cream (US heavy cream is fine)
  • 2 tablespoons (18 g) all-purpose flour, sifted

Method
 

  1. Preheat the oven to 450°F (230°C). Line an 8-inch (20 cm) springform pan with two sheets of parchment paper so the paper sticks up at least 2 inches (5 cm) above the rim. Lay the second sheet at a 90° angle to the first so all the sides are covered. The paper will wrinkle a little, and that's fine.
  2. In a large bowl, beat the cream cheese with a hand mixer on medium-high speed until smooth.
  3. Gradually add ¾ cup of the sugar and keep beating until the sugar is fully dissolved and there are no lumps. Stop at least twice to scrape down the sides. The smoother the batter, the better the cake.
  4. Add the eggs one at a time, beating well after each one and scraping the bowl in between. Add the lemon juice, vanilla, and salt and mix well.
  5. In a separate small bowl, whisk together the flour, the remaining 1 teaspoon sugar, and half of the cream until smooth. Add it to the batter and whisk until blended, then gradually add the rest of the cream while mixing.
  6. Pour the batter through a strainer into the lined pan. Bake for 22–26 minutes, until the top is deeply browned but the center still jiggles.
  7. Let the cake cool completely at room temperature. It will sink, and that's exactly what should happen. Refrigerate overnight, at least 8 hours.
  8. Before serving, carefully peel off the parchment paper, slice, and serve.

Notes

Tips for the best Basque cheesecake
  • Use room-temperature cream cheese and eggs. Cold ingredients make a lumpy batter.
  • Straining the batter into the pan gives you the silkiest texture.
  • Pull it out while the center still jiggles. It sets fully in the fridge.
  • The overnight chill is not optional. Slicing it warm gives you a runny cake.
Substitutions
  • Lemon juice → lime juice (same amount).
  • Heavy cream → whipping cream with at least 30% fat. Avoid light cream or half-and-half; the cake won't set as well.