Basque burnt cheesecake is a lighter cheesecake with an iconic caramelised dark top when comparing to New York-style cheesecake. It was originated in San Sebastian, Spain during the 1900s.
This 5-step and 7-ingredient Basque burnt cheesecake recipe is definitely one of the easiest yet delicious dessert/cake recipes I have ever tried. If you are new to baking, I strongly recommend this to you, which you will never mess up!
If you want to further simplified the recipe, you can even skip the lemon juice and vanilla extract, making it a crazily simple recipe with only 5 ingredients.
| Difficulty | Time | Servings |
|---|---|---|
|
☆ |
1 hour |
6-inch |
Ingredients
- 250g cream cheese
- 60g sugar
- 2 eggs
- 120g whipping cream
- 10g flour
- 5g lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 210°C. Press parchment paper into a 6-inch baking pan and around the side.
- Combine soften cream cheese and sugar with a hand mixer until smooth and creamy. Add eggs separately and whisk to combine.
- Add whipping cream, flour, lemon juice and vanilla extract. Blend until combined.
- Pour cake batter into the baking pan. Tap the pan on the countertop a few times to remove air bubbles. Bake for 30 minutes, until the top turns brown.
- Let the cake cool to room temperature. Place the cake in the refrigerator for at least 4 hours. Unmould and serve at room temperature.