EASY Basque Burnt Cheesecake Recipe

I whipped up an Easy Baked Cheesecake using cream cheese, granulated sugar, eggs, heavy cream, and sifted flour. The caramelized top gives way to a creamy custard-like interior that surprises with its texture and flavor. This Basque Burnt Cheesecake is a delightful twist on a classic dessert that truly stands out.

I recently stumbled upon this super easy Basque Burnt Cheesecake recipe that completely blew my mind. In just 5 minutes, I mixed together 500g of cream cheese (softened at room temp), 1 cup granulated sugar, 4 large eggs, 1 cup heavy cream, and 1/3 cup sifted all-purpose flour.

I gotta say, making a cheesecake like this was a total game changer. I used to be worried about complicated water baths and endless steps, but this bake cheesecake recipe is so straightforward its almost foolproof.

The results are amazing – you get a creamy, custard-like inside with a slightly caramelized top that gives off that delightful burnt cake vibe. It’s one of those rare dishes that feels indulgent yet surprisingly simple.

If you’re a fan of traditional cheesecake recipes with a twist on classic bake cheesecake, this easy baked cheesecake is definitely one to try.

Why I Like this Recipe

I love this recipe because its super simple and doesn’t require any complicated steps like a water bath, which always makes me feel more confident in the kitchen. I also really like the creamy texture that comes from the cream cheese and heavy cream mix, it’s so smooth and satisfying. Another reason is that the burnt caramelized top adds a unique flavor that makes every bite a little bit different and special. Finally, I appreciate how quick it comes together even though it tastes like a fancy traditional cheesecake, it makes me proud that I whipped it up so easily.

Ingredients

• Smooth cream cheese adds rich, tangy flavor and creaminess to the cake filling texture.
• Granulated sugar sweetens the cheesecake, supplies essential carbohydrates, and promotes a golden, burnt crust.
• Eggs enrich the batter with protein, structure, and help set the cheesecake during baking.
• Heavy cream lends luxurious creaminess and higher fat content, making the cheesecake smooth and velvety.
• All-purpose flour stabilizes the cheesecake, providing slight structure without overpowering its delicate flavors.
• These ingredients combine to create a decadent dessert with tangy, sweet, and rich custard notes.
• The blend of ingredients balances healthy fats and energy-packed sugars for a satisfying treat.

Ingredient Quantities

• 500g cream cheese, softened at room temp
• 1 cup granulated sugar
• 4 large eggs
• 1 cup heavy cream
• 1/3 cup all-purpose flour, sifted

How to Make this

1. Preheat your oven to 400°F and line a 9-inch springform pan with parchment paper, making sure the paper goes up higher than the rim a bit.

2. In a large bowl, beat the softened cream cheese with the sugar until it turns super smooth and creamy.

3. Crack in the eggs one at a time, beating well after each egg so they really mix in smooth.

4. Stir in the heavy cream until the mixture is well combined.

5. Sift in the flour and give it a quick stir just until everything is mixed, but don’t overdo it.

6. Pour the batter into your prepared pan, smoothing it out so it’s even all over.

7. Bake for about 50 to 60 minutes until the top turns a deep, almost burnt color and the center is just set.

8. It might look a bit underdone or jiggly in the middle, but that’s exactly what you want for that creamy texture.

9. Remove the cake from the oven and let it cool completely in the pan.

10. Once cooled, serve it at room temperature and enjoy the unique caramelized flavor of your Basque burnt cheesecake!

Equipment Needed

1. Oven – Needed for preheating to 400°F for the baking step.
2. 9-inch springform pan – Used to bake the cheesecake; makes it easy to remove.
3. Parchment paper – Lined in the pan to prevent sticking and help with removal.
4. Large mixing bowl – For beating the cream cheese and sugar together.
5. Electric mixer – Helps achieve a super smooth and creamy mixture.
6. Sifter – Used to sift the all-purpose flour before adding it to the batter.
7. Measuring cups and spoons – Essential for correctly measuring the ingredients.
8. Spatula – Useful for stirring the batter and smoothing it in the pan.
9. Cooling rack – Helps the cheesecake cool evenly once out of the oven.

FAQ

EASY Basque Burnt Cheesecake Recipe Substitutions and Variations

• You can use mascarpone cheese instead of cream cheese if you wanna try something different. It gives a creamier taste but might be a bit richer.
• If you dont have granulated sugar, try using coconut sugar. It adds a slightly caramel flavor that works pretty well.
• For the heavy cream, you can use whipping cream instead. Some folks even mix heavy whipping cream with a bit of milk if you need to stretch it out.
• You can swap all-purpose flour with cake flour. Just note that you might need to adjust the amount a bit since cake flour is lighter.

Pro Tips

1. Make sure all your dairy stuff like cream cheese and heavy cream are at room temperature before starting cuz cold ingredients can make the mix lumpy which messes up the smooth texture.

2. When you add the eggs, add them one at a time and really beat them in well each time so you get an even mix untill no streaks are left, even if it feels tedious.

3. Don’t overmix when you add the sifted flour. Just stir it in barely enough to combine so that you keep the batter light and don’t end up with a dense cake.

4. Keep a close eye on your oven when it’s baking cuz the top should get that dark, almost burnt look while the center might still be a bit jiggly. Trust that when it cools in the pan, it’ll firm up just right and deliver that cool caramelized flavor you want.