Oh my goodness, let me tell you about my all-time favorite dessert: Basque Burnt Cheesecake! Every time I make this cheesecake, it takes me back to my trips to Spain, where I first encountered the heavenly combination of creamy goodness and slightly burnt top. It’s that unique charred color that gives this cheesecake its soul; it’s like the culinary equivalent of a cozy hug!
Now, I don’t know if you’ve ever tried to make a cheesecake that was completely flawless, only to have it crack or collapse as it cooled. Fear not! The Basque Burnt Cheesecake embraces its imperfections. The barely set center, combined with the caramelized crust, makes for a rich, creamy treat that is as stunning as it is delicious!
## What’s in Basque Burnt Cheesecake?
Let’s take a closer look at what goes into this glorious cake, so you can appreciate each ingredient’s role in creating the masterpiece.
Cream Cheese: The heart and soul of this cheesecake! I like to use full-fat cream cheese for that rich flavor and smooth texture, but hey, no one’s judging if you snag some low-fat stuff!
Granulated Sugar: Sweetness is the name of the game. This sugar not only sweetens the batter but helps create that caramelized crust we’re after.
Eggs: Two beautiful large eggs give this cheesecake its structure while keeping it light and creamy. Just treat them gently; they’re crucial to our luscious texture!
Heavy Cream: Now, we’re talking about bringing the creaminess up a notch! Heavy cream introduces a dreamy smoothness to the cheesecake.
Vanilla Extract: A splash of vanilla adds depth and a warm aroma. Always go for pure vanilla extract if you can—I promise it makes a world of difference!
All-Purpose Flour: Just a touch, to stabilize the batter without adding too much structure.
Salt: A pinch of salt helps to enhance all those wonderful flavors, so don’t skip it!
Parchment Paper: Not an ingredient per se, but crucial for easy removal from the pan. Trust me, your future self will thank you!
## Is Basque Burnt Cheesecake Good for You?
Well, this cheesecake isn’t exactly “health food,” but here’s the thing—it’s all about balance, right? Indulgence is part of enjoying life.
Cream Cheese: Rich in calcium and protein, cream cheese does carry some nutritional benefits, though moderation is key given its calorie content.
Eggs: Packed with nutrients, including vitamins B12 and D, eggs add not just structure but some health kick, too!
Heavy Cream: While it does pack in the calories, it’s a fabulous source of fat-soluble vitamins like A and E. Just keep things in moderation!
So while this cheesecake isn’t the lightest option on your dessert menu, it’s all about the joy it brings when you indulge in a slice.
## Ingredients List
– 2 cups cream cheese, softened (about 450g)
– 3/4 cup granulated sugar (150g)
– 2 large eggs
– 1/2 cup heavy cream (120ml)
– 1 teaspoon vanilla extract
– 1/4 cup all-purpose flour (30g)
– Pinch of salt
– Parchment paper (for lining)
This recipe yields about **8 servings**—perfect for sharing, or, you know, for keeping all to yourself!
## How to Make Basque Burnt Cheesecake?
1. Preheat your oven to 400°F (200°C). Grab a 9-inch (23 cm) springform pan and line it with parchment paper, letting the edges extend above the pan—this helps later with easy removal!
2. In a large mixing bowl, use an electric mixer to beat the softened cream cheese on medium speed until it’s smooth and creamy, about 2-3 minutes.
3. Gradually add in the granulated sugar while mixing, blending until well combined and smooth.
4. Add in the eggs one at a time, mixing until just combined (don’t go heavy-handed on this part).
5. Pour in the heavy cream and vanilla extract, mixing until fully incorporated.
6. Sift in the flour and salt, and gently fold it into the batter with a spatula until just combined.
7. Pour the cheesecake batter into your prepared springform pan, then tap it gently on the counter to shake out any air bubbles.
8. Bake in the preheated oven for about 25-30 minutes or until the top is a deep golden brown and the edges are set, but the center remains jiggle-worthy.
9. Turn off the oven, leaving the cheesecake inside for an additional 10-15 minutes to cool slowly.
10. Take it out and let it cool at room temperature before chilling in the refrigerator for at least 4 hours (overnight is even better).
11. Finally, remove from the springform pan, peel away the parchment paper, and slice as desired.
## Cheesecake Variations and Serving Suggestions
Now, let’s get creative! You can serve the Basque Burnt Cheesecake plain or with a delectable drizzle of honey or caramel sauce. Fresh berries or a dollop of whipped cream add a lovely contrast to the rich texture. And don’t be afraid to experiment with flavors! A little lemon zest or orange zest mixed in can add a bright twist to the classic cheesecake!
You might also try infusing the cream with some espresso or a dash of liqueur for that adult vibe. Just remember—the burnt top is essential, so don’t shy away from that glorious char!
I hope you give this Basque Burnt Cheesecake a whirl! I promise you won’t regret it, and your friends will sing your praises. Nothing compares to the joy of watching others enjoy something you’ve made, especially when it’s this decadent! Do share your experience or any fun variations you come up with—I can’t wait to hear about your cheesecake adventures!
