Basque burnt cheesecake

Dramatic and impressive Basque-style cheesecake with a creamy interior and caramelized exterior! This is a must make.

This "Burnt" Basque Cheesecake recipe is ultra-creamy and delicious and so easy to make that it's nearly foolproof!

This is not an authentic Basque cheesecake. It is my interpretation of a burnt Basque-style cheesecake with the addition of a vanilla cookie crust bottom.

Basque Burnt Cheesecake Ingredients: 500g cream cheese, room temperature 1 cup (200g) sugar 4 large eggs 1 1/4 cups (300ml) heavy cream 1/4 cup (30g) all-purpose flour, sifted 1/2 teaspoon salt 1 teaspoon vanilla extract #Basque #Burnt #Cheesecake

This is a super EASY Basque Burnt Cheesecake recipe that literally comes together in 5 minutes using 5 simple ingredients yet has an unbelievably texture and taste, the best Cheesecake I have ever had! Basque Burnt Cheesecake (or as some people refer to it San Sebastian Cheesecake) is the perfect choice if you feel intimidated by making traditional cheesecakes that comes with the pressure of water bath. Creamy custard like texture with caramelized top, the most delicious cheesecake ever!

So, who doesn't like a good ol' burnt cheesecake these days huh? It's literally in all the cafes across the city, and not all of them are necessarily delicious (plus they charge a bomb for each slice). I've been meaning to attempt it for a while now, as seen by the almost-expiring blocks of cream…

Creamy, smooth and burnished, make this cake your next baking project.

Recipe video above. This is the iconic Burnt Basque Cheesecake, in all its rustic perfection with the signature golden "burnt" surface that tastes like caramel, and light-as-air creamy vanilla cheesecake inside. Stunningly luscious yet light, and not that sweet at all!The surface becomes golden by baking at a higher temp than classic baked cheesecakes - 160C/320F vs 220°C/425°F for Basque. This recipe is not a basic "dump and beat" recipe, but the result is better. Texture is fluffier, as it…