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Basque Burnt Cheesecake

Brunch Cheesecake Dessert

Basque Burnt Cheesecake


Here’s an easy one for you. Get all the ingredients out and in order on your kitchen counter, then it’s just a matter of putting them in the mixer in order. When preparing the pan, don’t fret over the imperfections in the parchment paper lining; they will give you an elegant, yet at the same time rustic, look that really adds to the presentation worthiness of the cheesecake.


Unsalted butter (for the pan)
2 lb cream cheese, at room temperature
1-1/2 cups sugar
6 large eggs, at room temperature
2 cups heavy cream
1 tsp kosher salt
1 tsp vanilla extract
1/3 cup all-purpose flour


Place a rack in the middle of your oven, and preheat to 400 degrees.
Butter the bottom and sides of a 10″ springform pan, then line with overlapping 12 x 16″ sheets of parchment, making sure that the parchment comes at least 2″ above the tope of the pan on all sides. The parchment will be creased and pleated to fit, but don’t worry that it’s not uniform.
Place the pan on a rimmed baking sheet.
Beat the cream cheese and sugar in the bowl of a stand mixer (paddle attachment) on medium-low, scraping down the sides of the bowl, until the mixture is very smooth, there are no lumps, and the sugar has dissolved (about 2 minutes).
Increase speed to medium and add the eggs one at a time, beating until each egg is fully incorporated before adding the next. Scrape down the sides of the bowl.
Set mixer speed at medium-low; add the cream, salt, and vanilla, continuing to beat until fully combined.
Turn off the mixer and sift the flour evenly over the batter; then beat on low speed until fully incorporated.
Scrape down the bowl one more time, then continue beating until smooth, homogeneous, and silky.
Pour the batter into the pan.
Bake until deeply golden brown on the top and still very jiggly in the center – 55-65 minutes, depending on your oven.
Remove from the oven and let the cake cool slightly. It might start falling dramatically as it cools, but don’t worry. Remove the edge of the pan, and then let it cool completely. Once cooled, peel the parchment away from the sides. Slice (with a knife warmed under hot water) and serve at room temperature. The cake refrigerates and keeps very well, but always let it come to room temperature before serving.

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