Creamy Basque Burnt Cheesecake
Serves 6
15 mins prep
25 mins cook
40 mins total
This basque burnt cheesecake is smooth, ultra creamy and a little gooey, with a rich caramelized crust that forms on its own. It is made from only six ingredients (plus salt). This step by step recipe goes through everything you need to know to get that perfect blackened crust and ultra creamy, gooey center that still holds its shape. Don’t worry, it doesn’t taste burnt at all! It is just heavily browned from all of the protein and delicious fat in the batter. The crust has a deep chocolate-caramel flavor.
This cheesecake is much simpler to make than a typical baked cheesecake because you don't have to worry about it burning or cracking!
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20 minutes before starting, preheat oven to 500°F (260°C).
Line the inside of a 6” or 7" round pan (at least 2.5” tall) with two layers of parchment paper. Leave a 3-4 inches of extra parchment paper sticking out of the top - the batter will extend above the lip of the pan so it's important to have the parchment paper sticking out to hold in the extra batter.
In a large bowl or stand mixer, blend together softened cream cheese, sugar and salt. Scrape down the sides of the bowl and blend again to make sure the batter doesn't have any lumps.
⅕ 16 cream cheese⅕ ⅔ granulated sugar⅕ ¼ sea saltIn a separate bowl, whisk together the eggs just until combined. This will help them blend into the cheesecake batter easier without adding too much air.
⅕ 3 large eggsPour half of the whisked eggs into the cream cheese batter and blend with an electric mixer on the lowest speed until it's all mixed in. Scrape down the bowl and add the second half of the eggs. Blend again on the lowest speed setting just until incorporated.
Add the heavy cream into another separate bowl. Sprinkle the cornstarch on top and whisk it in to break up any lumps.
⅕ 1 heavy whipping cream⅕ 3 cornstarchPour the cream mixture and vanilla extract into the cheesecake batter and stir with a spatula, making sure to scrape the bottom and edges of the bowls to get a thin and smooth batter.
⅕ 1 pure vanilla extractCarefully pour all of the cheesecake batter into the lined baking pan. If you have a shorter pan Like I do, it'll fill up above the lip of the pan but don't worry - the parchment paper will hold it in.
Smooth out the parchment paper creases to make sure that they're not sticking into the cheesecake. Trim the parchment paper that is sticking up to only leave about 2 inches extending over the batter.
Bake for 25-30 minutes, until the top is very dark brown, puffed, and jiggly. It's ok if the cheesecake cracks. For a gooey-er cheesecake, bake for 25 minutes. For a firmer cheesecake, bake for about 30 minutes. I baked mine for 26 minutes but ovens can vary.
Remove it from the oven and let it cool down to room temperature. Then, refrigerate for at least 4-6 hours or overnight. Serve chilled or room temperature, on its own or with warm lemon curd poured over each slice. Delicious!
