Brûlée Burnt Basque Cheesecake
This Burnt Basque Cheesecake has a creamy, custard-like interior with a beautifully caramelized top. Its brûlée twist takes it to the next level.
Ingredients
- 4 blocks cream cheese 8 ounces each, room temperature
- 1 1/2 cups granulated sugar
- 5 large eggs room temperature
- 1 tsp vanilla extract
- 1 3/4 cups heavy cream
- 1 tsp salt
- 1/4 cup all-purpose or gluten-free flour
Instructions
Prepare Your Oven and Pan
- Preheat your oven to 400°F (200°C).
- Line a 9-inch springform pan with 2 sheets of parchment paper, ensuring the paper covers the sides and edges to the rim.
Make the Batter
- In a large mixing bowl, cream together the cream cheese and sugar on medium speed for 1 minute, until smooth.
- Add the eggs, one at a time, followed by the vanilla, mixing until fully incorporated.
- With the mixer on low, slowly stream in the heavy cream.
- Continue mixing until the batter is smooth.
- Sift in the flour and salt, then gently fold to combine.
Bake the Cheesecake
- Pour the batter into the prepared pan.
- Bake for 55-60 minutes, or until the top is deeply golden and the center jiggles slightly when shaken.
- Allow the cheesecake to cool to room temperature in the pan.
Brûlée the Top
- Once the cheesecake is fully cooled, sprinkle an even layer of granulated sugar over the surface.
- Use a kitchen torch to caramelize the sugar until golden brown.
Serve and Enjoy
- Let the brûlée topping set for a few minutes before slicing. Serve and enjoy this decadent dessert!