Go Back Email Link
–+ servings
best Basque Burnt Cheesecake recipe by the mediterranean fork

Burnt Basque Cheesecake Recipe

Print Recipe
5 from 1 vote
Burnt Basque cheesecake is a delightful twist on the classic dessert, originally from the Basque Country in Spain.
Prep Time15 minutes
Cook Time45 minutes
Refrigeration Time4 minutes
Total Time1 hour 4 minutes
Course Dessert
Cuisine Spanish

Equipment

  • Bowls
  • Cheesecake mold (around 7 inches)
  • Baking paper
  • Electric mixer

Ingredients

  • 600 g cream cheese
  • 250 g granulated sugar
  • 4 eggs
  • 250 ml heavy cream
  • 20 g all-purpose flour

Nutrition

Calories: 530kcal | Carbohydrates: 38g | Protein: 9g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 193mg | Sodium: 276mg | Potassium: 163mg | Fiber: 0.1g | Sugar: 35g | Vitamin A: 1588IU | Vitamin C: 0.2mg | Calcium: 107mg | Iron: 1mg
Servings: 8
Calories: 530kcal

Instructions

  • Preheat the oven to 200ºC.
  • With an electric mixer, whisk the cream cheese and sugar until no lumps remain and the mixture is super soft.
  • Add the heavy cream and mix until well incorporated.
  • Add the eggs one at a time, trying not to overmix. Just mix until each egg is incorporated.
  • Get a piece of baking paper wet and remove excess water. Cover the inside of your cheesecake mold with the paper and transfer the mixture.
  • Bake, uncovered, for 45 minutes. Turn off the oven and open the door, keeping it open about 3 inches. You can use a wooden spoon to keep it open. Transfer to the refrigerator and keep it for at least 2 hours before slicing and serving.
KEYWORD: burnt basque cheesecake recipe