Discover the unique and delightful Burnt Basque Cheesecake, an internet sensation known for its beautifully caramelized top that is almost burnt but deliciously rich in bittersweet flavors. Originating from La Viña in San Sebastián, this Burnt Basque cheesecake has a creamy, soft interior contrasting with its darker, tantalizing exterior. This recipe adapts the traditional large springform pan to a standard 9-inch cake pan, making it more accessible for home bakers.
Prep Time: 15 minutes
Cook Time: 50 minutes
Chill Time: 4 hours 25 minutes
Total Time: 5 hours 30 minutes
Servings: 10
Yield: 1 9-inch cheesecake
Ingredients:
- Unsalted Butter: 1 tablespoon, soft, plus more for greasing
- Parchment Paper
- Cream Cheese: 3 packages (24 ounces total), softened
- White Sugar: 1 cup
- All-Purpose Flour: 3 tablespoons
- Fine Salt: ½ teaspoon
- Vanilla Extract: ½ teaspoon
- Jumbo Eggs: 4, at room temperature
- Heavy Cream: 1 ¼ cups
Directions:
- Prepare the Oven and Pan:
- Preheat the oven to 400 degrees F (200 degrees C). Butter a 9-inch cake pan and line it with parchment paper, allowing for overhang for easier removal. Butter the parchment paper as well.
- Mix the Cheesecake Batter:
- In a large bowl, blend the cream cheese, sugar, flour, and salt using a spatula until smooth and creamy. Incorporate the vanilla extract and one egg, mixing well. Continue adding the remaining eggs one at a time, then stir in the heavy cream until the mixture is perfectly smooth.
- Bake the Cheesecake:
- Pour the batter into the prepared pan, tapping it on the counter to release any air bubbles. Bake for 50 minutes, then increase the temperature to 425 degrees F (220 degrees C) and continue baking for an additional 10 minutes until the edges are dark and the top is deep brown.
- Cool and Chill:
- Allow the cheesecake to cool to room temperature in the pan, then refrigerate for at least 4 hours, or overnight, ensuring it is thoroughly chilled before serving.
Recipe Tips:
- Ensure your ingredients, particularly the eggs and cream cheese, are at room temperature to achieve a smoother batter.
- Overlapping pieces of parchment paper might be necessary depending on your pan size.
Nutrition Facts (per serving):
- Calories: 467
- Total Fat: 38g (Saturated Fat: 23g)
- Cholesterol: 204mg
- Sodium: 359mg
- Carbohydrates: 25g (Sugars: 20g)
- Protein: 9g
- Calcium: 86mg
- Iron: 1mg
- Potassium: 137mg