Super Creamy Burnt Cheesecake

Here’s a step-by-step recipe for a Super Creamy Burnt Basque-Style Cheesecake—famous for its deeply caramelized top, custardy interior, and rich flavor.

---

🧀 Super Creamy Burnt Cheesecake

Yield

6–8 servings (8–9 inch cake)

Prep Time

15 minutes

Bake Time

50–60 minutes

---

🧾 Ingredients

• 2 pounds (900 g) cream cheese, room temperature

• 1 ¼ cups (250 g) granulated sugar

• 5 large eggs, room temperature

• 2 cups (480 ml) heavy cream

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

• 2 tablespoons all-purpose flour (optional, for slightly firmer texture)

Equipment:

• 8–9 inch springform pan

• Parchment paper

• Mixer (stand or hand)

• Rubber spatula

---

🔥 Directions

Step 1: Prepare the Pan

1. Preheat oven to 400°F (200°C).

2. Line the springform pan with parchment paper, extending paper above the rim.

   • Burnt cheesecake rises and may spill slightly.

---

Step 2: Beat Cream Cheese & Sugar

1. In a large bowl, beat cream cheese and sugar on medium speed until smooth and creamy, about 2–3 minutes.

2. Scrape down the sides to ensure no lumps.

---

Step 3: Add Eggs

1. Add eggs one at a time, beating on low speed after each addition until fully incorporated.

   • Avoid overmixing to keep the texture creamy.

---

Step 4: Add Cream, Vanilla & Flour

1. Gradually pour in heavy cream while mixing on low.

2. Add vanilla extract, salt, and flour (if using).

3. Beat just until smooth—no lumps.

---

Step 5: Bake

1. Pour batter into the prepared pan.

2. Bake at 400°F (200°C) for 50–60 minutes, or until:

   • Top is deep golden brown / almost burnt

   • Center is still slightly jiggly (it will set as it cools)

3. Do not open the oven during baking to prevent collapse.

---

Step 6: Cool

1. Remove cheesecake from oven and let cool to room temperature in pan.

2. Chill in the refrigerator for at least 4 hours (overnight is best) for perfect creamy texture.

---

Step 7: Serve

1. Remove parchment and release springform.

2. Slice with a hot, dry knife for clean cuts.

3. Optional: dust with powdered sugar or serve with berry compote.

---

✨ Tips for the Best Burnt Cheesecake

• High oven temp creates the signature burnt top and caramel flavor.

• Do not overbake—the center should still jiggle slightly.

• Use room-temperature ingredients to prevent lumps.

• Parchment above the pan ensures easy removal and catches any overflow.

---

🧊 Storage

• Store covered in refrigerator for up to 5 days.

• Can be served chilled or at room temperature.