Basque Burnt Cheesecake

Ingredients

• 600g (21 oz) cream cheese, softened 600g (21 oz) cream cheese, softened
• 200g (1 cup) granulated sugar 200g (1 cup) granulated sugar
• 100g (1/2 cup) brown sugar 100g (1/2 cup) brown sugar
• 4 large eggs 4 large eggs
• 200ml (3/4 cup) heavy cream 200ml (3/4 cup) heavy cream
• 1 tablespoon all-purpose flour 1 tablespoon all-purpose flour
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• Zest of 1 lemon Zest of 1 lemon

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 28g, 16g
• Carbohydrates (total, sugars): 28g, 24g
• Protein: 7g
• Fiber: 0g
• Salt: 0.3g

Preparation

1. 1.
   Preheat the oven to 220°C (425°F). Line the bottom and sides of a 9-inch round cake pan with parchment paper.
2. 2.
   In a large mixing bowl, beat the cream cheese until smooth and creamy.
3. 3.
   Add the granulated sugar and brown sugar to the cream cheese and mix until well combined.
4. 4.
   Add the eggs, one at a time, beating well after each addition.
5. 5.
   Pour in the heavy cream and mix until smooth.
6. 6.
   Gradually add the flour, vanilla extract, and lemon zest, mixing until the batter is smooth and no lumps remain.
7. 7.
   Pour the batter into the prepared cake pan and smooth the top.
8. 8.
   Bake in the preheated oven for 40-45 minutes, or until the top is deeply golden and the center is set with a slight jiggle.
9. 9.
   Remove from the oven and let the cheesecake cool completely in the pan.
10. 10.
    Once cooled, refrigerate for at least 4 hours or overnight before serving.
11. 11.
    To serve, remove the cheesecake from the pan, slice, and enjoy!

Treat your ingredients with care...

• Cream Cheese — Make sure the cream cheese is softened at room temperature before using to ensure a smooth and creamy texture in the cheesecake.
• Heavy Cream — Use full-fat heavy cream for the best results. Avoid using light cream or half-and-half as it may affect the richness of the cheesecake.
• Lemon Zest — Use a microplane or fine grater to zest the lemon, avoiding the bitter white pith.

Tips & Tricks

• For a more intense caramel flavor, you can increase the amount of brown sugar in the recipe.
• To achieve a perfectly burnt top, keep a close eye on the cheesecake during the last few minutes of baking. Adjust the baking time accordingly based on your oven's heat distribution.
• Serve the Basque Burnt Cheesecake chilled for the best texture and flavor.
• Dust the top of the cheesecake with powdered sugar before serving for an elegant touch.
• Experiment with different extracts such as almond or orange to add a unique twist to the flavor profile.

Serving advice

Serve each slice of Basque Burnt Cheesecake on a dessert plate. Optionally, garnish with fresh berries or a dollop of whipped cream for added visual appeal.

Presentation advice

To enhance the rustic charm of the Basque Burnt Cheesecake, present it on a wooden cake stand or a rustic serving platter. The cracked and caramelized top will be the centerpiece, showcasing the unique beauty of this dessert.