Basque Burnt Cheesecake with Caramelized Top and Creamy Center
This iconic Spanish dessert features a dramatically caramelized, dark top with a creamy, custardy center. The rustic, crustless cheesecake is intentionally burnt for a complex, slightly smoky flavor that contrasts beautifully with its rich, velvety interior.
Ingredients
Ingredients
- 2 lb cream cheese softened to room temperature
- 1.5 cup granulated sugar
- 6 large eggs room temperature
- 2 cup heavy cream room temperature
- 1 tsp vanilla extract
- 0.5 tsp salt
- 1 cup all-purpose flour
- 1 tbsp butter for greasing pan
Notes
Storage: Wrap the cooled cheesecake tightly in plastic wrap and store in the refrigerator for up to 5 days. The flavors develop and improve over time. Make-Ahead: This cheesecake is perfect for making a day ahead. In fact, it is best after chilling overnight. Variations: For a citrus note, add the zest of one lemon or orange to the batter with the vanilla. For a deeper caramel flavor, use a mixture of light brown sugar and granulated sugar. Serving Suggestion: Serve plain to appreciate the caramelized top and creamy center, or with a dollop of lightly sweetened whipped cream and fresh berries for a festive touch.