Burnt Basque Cheesecake
This delightful cheesecake features a creamy texture with a unique charred top and is made in a loaf pan for easy slicing and impressive presentation.
Ingredients
Main Ingredients
- 16 oz Full-Fat Cream Cheese (Room temperature)
- 3/4 cup Granulated Sugar (Dissolved in mixture)
- 3 large Eggs (At room temperature)
- 1 cup Heavy Cream (Can substitute with lighter cream)
- 1/4 cup All-Purpose Flour (Gluten-free alternatives work)
- 1/4 teaspoon Salt (Enhances sweetness)
For Serving
- 1 cup Whipped Cream
- 1 cup Fresh Berries
- 1/2 cup Caramel Sauce (For drizzling on top)
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper, allowing some paper to hang over the edges.
- In a large bowl, beat the cream cheese until smooth using an electric mixer. Gradually add the sugar and mix until combined.
- Add the eggs, one at a time, making sure each is fully incorporated before adding the next.
- Mix in the heavy cream until the mixture is smooth and creamy. Then, gently fold in the flour and salt.
- Pour the batter into the prepared loaf pan. Smooth the top with a spatula.
Baking
- Bake for about 40 to 45 minutes or until the top is deeply browned and the center is still slightly jiggly.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.
- Remove from the oven and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
Serving
- Slice the cheesecake using a sharp knife. Serve each piece with a dollop of whipped cream, a handful of fresh berries, and a drizzle of caramel sauce for extra flavor.
Notes
Make sure the cream cheese is at room temperature for easier mixing. If you prefer a less sweet dessert, reduce the granulated sugar by a few tablespoons. Keep an eye on the cheesecake as it bakes; oven temperatures can vary. You can add flavor extracts like vanilla or almond for a different twist.