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Basque Burnt Cheesecake

A slice of Basque burnt cheesecake on a white plate, showcasing its caramelized top and creamy interior.
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A crustless Spanish cheesecake with a caramelized top, made simple with one bowl and no fuss.

Ingredients

Scale
  • 24 oz cream cheese, softened
  • 1 1/4 cups granulated sugar
  • 4 large eggs
  • 2 cups heavy cream
  • 1 tsp vanilla extract
  • 1/4 cup all-purpose flour
  • Pinch of salt

Instructions

  1. Preheat oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, letting it crumple naturally.
  2. Beat cream cheese and sugar in a bowl until smooth.
  3. Add eggs one at a time, mixing well after each.
  4. Stir in heavy cream, vanilla, flour, and salt until just combined.
  5. Pour batter into the pan and bake for 50-60 minutes until deeply browned but slightly jiggly in the center.
  6. Cool completely before slicing. Serve at room temperature.

Notes

  • Use full-fat cream cheese for the best texture.
  • Let the cheesecake cool in the pan to prevent cracking.
  • For extra flavor, add lemon zest or a splash of rum to the batter.

Nutrition

Find it online: https://carlacooking.com/basque-burnt-cheesecake-recipe/