Description
This Basque-style burnt cheesecake is ultra creamy on the inside with a caramelized, slightly bitter top that contrasts beautifully with the richness. It’s baked at high heat for a rustic, crackly look and served with fresh blueberries and raspberries for the perfect elegant finish.
Ingredients
Units
Scale
- 2 cups cream cheese (room temperature)
- 1 cup heavy cream
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- Fresh blueberries and raspberries, for topping
Instructions
- Preheat oven to 425°F (220°C). Line an 8-inch springform pan with parchment paper, allowing it to overhang slightly.
- In a large mixing bowl, beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, beating well after each addition. Mix in vanilla extract and salt.
- Add heavy cream and continue mixing until well combined.
- Sift in the flour and mix until no lumps remain.
- Pour the batter into the prepared pan and bake for 45–50 minutes, or until the top is deeply golden brown and the center is still slightly jiggly.
- Remove from oven and let cool completely at room temperature, then chill in the fridge for at least 4 hours or overnight.
- Serve with a handful of fresh berries on top.
Notes
- Do not overbake; the center should still have a jiggle when done.
- Use room temperature ingredients for the best texture.
- Chill thoroughly before serving for clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 370
- Sugar: 18g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 17g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 135mg
