Basque Cheesecake
Basque cheesecake, aka "burnt cheesecake", is a crustless Spanish dessert with a dark, caramelized exterior. And a super creamy - and rich - custard-like center! This deeply golden cheesecake requires no water bath!
Ingredients
- 4 (8 ounce) blocks brick-style cream cheese room temperature (32 ounces total)
- 1 and 3/4 cups (484g) granulated sugar
- 7 large eggs room temperature
- 2 cups (454ml) heavy cream
- 1/4 teaspoon salt
- 1 Tablespoon pure vanilla extract
- 2 teaspoons freshly squeezed lemon juice
- 2 Tablespoons (28g) all-purpose flour
Instructions
- Preheat the oven to 425°F, with the shelf in the middle. Scrunch up 2 (16x12-inch) pieces of parchment paper.
- Press the scrunched up parchment paper into a 10-inch spring form pan, making sure parchment comes at least 2" above the top of the pan on all sides of the pan, pressing as firmly into the pan as possible.
- Place the prepared pan on a rimmed baking sheet and set aside until needed.
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the cream cheese on medium-speed for 2 minutes, or until completely smooth and lump free.
- Gradually add in the sugar, with the mixer running on low speed, until sugar is completely incorporated into the cream cheese, about 25 seconds.
- On low speed, at the eggs, one at a time, allowing the egg to completely mix into the mixture before adding the next egg, stopping the mixer and using a spatula to scrape the sides and bottom of the bowl as needed.
- Once all of the eggs have been added, pour in the heavy cream and beat on low for 15 seconds, or until just combined.
- Finally, add in the salt, vanilla, lemon juice, and flour. Mix on low until just combined. You never want to over mix - or beat on high - as this will incorporate too much air into the cheesecake batter!
- Pour the cheesecake batter into the pan. It will be very full to the top! Gently bang the pan on the countertop to pop bubbles, and pop any additional bubbles gently with a knife.
- Bake for 45 - 50 minutes, or until deeply (and evenly) brown, rotating the pan in the oven if the cheesecake appears to be overly browning in one area.
- Remove cheesecake from the oven and cool at room temperature for at least 2 hours. Then place in the refrigerator to chill overnight - or for at least 8 hours.
- Before serving, remove from the fridge and let sit at room temperature for 15 minutes. Then slice and serve!
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