Basque Burnt Cheesecake
This stunning Spanish cheesecake has a gorgeous burnt top and the creamiest center ever. No crust needed - just whip up the batter, bake it super hot, and watch everyone's jaws drop when you serve this beauty.
Ingredients
- 32 ounces cream cheese full-fat, room temperature
- 8 ounces mascarpone cheese room temperature
- 1½ cups granulated sugar
- 8 large eggs room temperature
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 2 teaspoons vanilla extract
- 1 teaspoon fine sea salt
- Zest from 1 fresh lemon finely grated
Instructions
- Get ready: Heat your oven to 450°F and line your springform pan with parchment paper that hangs over the edges by 2 inches.
- Make the base: Beat cream cheese, mascarpone, and sugar together for 5 minutes until super smooth and creamy.
- Add eggs slowly: Drop in eggs one at a time, mixing each one for 10 seconds before adding the next one to keep everything smooth.
- Finish the batter: Mix in heavy cream, flour, vanilla, 1 teaspoon salt, and lemon zest for 1 minute until combined.
- First bake: Pour into your pan and bake at 450°F for 30 minutes until the top turns a nice light brown color.
- Burn that top: Crank the heat to 500°F and bake 20-25 minutes more until it's dark brown but still wiggly at 150-155°F inside.
- Cool down: Let it sit at room temperature for at least 4 hours before taking off the pan and slicing with a sharp knife.
Notes
- Room temp ingredients mix way better and give you that silky smooth texture you're after in this cheesecake.
- Don't skip the parchment paper overhang, or you'll have a real mess trying to get it out of the pan.
- The high heat is what makes that gorgeous burnt top happen, so don't chicken out on the temperature.
- Waiting for it to cool is the hardest part, but it needs that time to set up properly.
- That thermometer is your best friend for getting the perfect creamy center without overbaking it to death.