Basque Burnt Cheesecake

Dark caramel outside and creamy rich insides perfectly describe this Spanish Basque Burnt Cheesecake. Intentionally burnt, this baked treat is super simple to make and marked by its contrasting bitter notes and sweet, light interior. It's the easiest version of the classic Spanish dessert you have ever seen!

Total Time

2hr 35min

5.0

1 Rating

Author: Scarlett Wang at SideChef

Servings:

Ingredients

•

2 cups

Cream Cheese , room temperature

•

1/2 cup

Granulated Sugar

•

Farmhouse Eggs® Large Brown Eggs (sponsored)

•

1 cup

Heavy Cream

•

2 Tbsp

Cake Flour

•

as needed

Vanilla Extract

(optional)

•

to taste

Sea Salt Flakes

(optional)

•

to taste

Freshly Ground Black Pepper

(optional)

Cooking Instructions

Preheat the oven to 450 degrees F (230 degrees C).

Line a cake tin with baking paper, and make sure that the parchment paper is higher than the edge of the cake tin. If your parchment paper isn’t wide enough, line it with two sheets of paper.

Into the blender, add Cream Cheese (2 cups) , Granulated Sugar (1/2 cup) , Cake Flour (2 Tbsp) , Farmhouse Eggs® Large Brown Eggs (sponsored) (4) , Heavy Cream (1 cup) , and Vanilla Extract (as needed) . Blend until smooth.

Use a fine mesh strainer to strain the mixture into a medium bowl. Then pour into the lined cake tin.

Bake for 25-30 minutes or until the top is dark golden brown.

Remove from the oven. Leave the cheesecake at room temperature until warm, then refrigerate for at least 2 hours or overnight.

Slice and optionally serve with Sea Salt Flakes (to taste) and Freshly Ground Black Pepper (to taste) .

Nutrition Per Serving

CALORIES

283

FAT

23.5 g

PROTEIN

3.0 g

CARBS

15.4 g