This must-try burnt basque cheesecake is impossible to mess up and has a rustic exterior with a rich, creamy, decadent texture. If you’ve never made a cheesecake before, this is the one to start with!
- 32 ounces cream cheese (4-8ounce packs) at room temperature
- 1 1/2 cups sugar
- 1/2 tsp salt
- 2 tsp vanilla extract
- 1/4 cup lemon juice
- zest of one lemon
- 1/4 cup flour, sifted
- 6 large eggs, at room temperature
- 2 cups heavy cream
- Preheat the oven to 400F. Line a 9" springform pan with two crisscrossed pieces of parchment paper, making sure there is an overhang of 2"
- Place the cream cheese in a stand mixer bowl with the paddle attachment. Mix on low ( maximum#2 speed if you're using a Kitchen Aid mixer), scraping down the sides
- Once the cream cheese is smooth and creamy, add the sugar and salt, and mix until smooth, scraping down the sides
- Add the vanilla extract, lemon juice, lemon zest and sifted flour and continue mixing until creamy
- With the mixer on, add the eggs, one at a time until they're well incorporated into the batter. Add the heavy cream and continue mixing
- Using a rubber spatula, check the batter for any cream cheese lumps. If you find any, keep mixing until the batter is smooth
- Pour the batter into the lined springform pan (it will come up to the rim). Make sure to pull the sides of the parchment up, to allow the cheesecake to rise, and to prevent the batter from spilling out
- Bake for 55 minutes. Turn off the oven and leave the cheesecake in for one hour to cool (it will be jiggly in the middle and will look underdone, but that's how it is supposed to be)
- Remove the cheesecake from the oven ( it may still feel jiggly in the middle) and let it cool completely on the counter. Refrigerate overnight
- Remove the cheesecake from the pan after it has set overnight in the refrigerator. In Spain this cheesecake (tarta de queso), is enjoyed at room temperature, so make sure to take it out of the fridge at least 1 hour before serving
- Plan on making the cheesecake at least 1 day ahead of time, to allow the cheesecake to properly set
- Use a 9" 0r 10" springform pan with removable sides and line it with parchment paper with a 2" overhang. Do not skip this step or try to bake the cheesecake in a regular round baking pan. You need the tall sides of the springform pan.
- Mix all the ingredients at low speed to avoid getting too much air into the batter
- The cheesecake will be jiggly when done baking and that's OK. It will set later on. You do not want to overbake it.
- The cheesecake will rise like a souflé, and then it will collapse. It's supposed to do that.
- Do not remove the sides of the springform pan until the cheesecake has set in the fridge overnight.
- Category: dessert
- Method: Baking
- Cuisine: Spain
- Serving Size: 1 slice
- Calories: 374
- Sugar: 28
- Sodium: 334
- Fat: 26
- Saturated Fat: 15.3
- Unsaturated Fat: 7.8
- Trans Fat: 0
- Carbohydrates: 31.7
- Fiber: .1
- Protein: 4.9
- Cholesterol: 76.4
Keywords: burnt Basque cheesecake, Basque cheesecake, desserts from Spain, Basque style cheesecake,