Description
A rustic yet elegant dessert, this Vanilla Burnt Basque Cheesecake features a caramelized top and a rich, custard-like center, infused with warm vanilla for a deeply satisfying bite.
Ingredients
- Cream Cheese: 2 pounds (900g)
- Granulated Sugar: 1½ cups (300g)
- Eggs: 5 large
- Heavy Cream: 2 cups (480ml)
- All-Purpose Flour: 2 tablespoons (16g)
- Vanilla Extract: 1 tablespoon
- Salt: ½ teaspoon
Instructions
- Preheat your oven to 425°F (220°C). Line a 9-inch springform pan with parchment paper, letting it extend above the rim.
- In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Mix in the vanilla extract and cream. Sift in the flour and salt, then stir until just smooth.
- Pour the batter into the prepared pan and tap gently to release air bubbles.
- Place the pan on a baking sheet and bake for 50 to 60 minutes, or until the top is dark golden and the center jiggles slightly.
- Cool the cheesecake in the pan at room temperature. It will set more as it cools.
- Serve at room temperature or chilled. Add toppings like fresh berries or whipped cream if desired.
Notes
- Use room temperature ingredients for a smooth batter.
- Do not overbake. A slight jiggle is perfect.
- Parchment paper should extend above the pan to prevent overflow and sticking.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 24g
- Sodium: 210mg
- Fat: 38g
- Saturated Fat: 23g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 7g
- Cholesterol: 180mg