A foolproof recipe for burnt basque cheesecake. This easy Spanish dessert is perfect for bakers of all levels. It’s baked in the oven, but no water bath is needed!
Line a springform pan (see note 2) with 2 sheets of baking parchment, making sure they overlap and are about 2-inches (5-centimeters) higher than your springform pan. Any excess can be trimmed off.
In a medium mixing bowl, beat cream cheese, sugar and vanilla on low speed, about 1-2 minutes.
Increase the speed and add eggs, one at a time.
Slowly pour in heavy cream while beating. Finally, add sifted flour and beat until smooth.
Pour into the springform pan and bake on a low or middle rack in the oven for 40-50 minutes or until to your liking.
When ready, take it out and let it cool before removing the pan and the parchment paper (see note 4).
Notes
Cooking time will vary. This depends on the size of pan you use, your oven (its size, how well it performs) as well as position on the rack. I cooked this in a 9-inch pan on a lower rack. The top of your cheesecake must rise up and the top should look somewhere between dark brown to black-ish.
You can use either 8 or 9-inch (20 or 22-centimeter) springform pan. A larger pan will not work for this recipe as it would come out very flat.
Basque cheesecake can be made to one’s preference: If you don’t like the top burnt, cover it with aluminum foil. I suggest doing so about 30 minutes into cooking time. It will still be jiggly when you take it out and will set more once cooled down. However, if you like the middle to be rather soft, you can take it out earlier.
You can enjoy it at room temperature or chilled which makes it a great make-ahead dessert as it will last for 3-4 days when stored properly in the fridge.
For more detailed tips or if in doubt, please read the post above this recipe card.