Burnt basque cheesecake

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.

You can never go wrong or fail while making this intense caramelized classic Basque burnt cheesecake, a.k.a rich and creamy no crust 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!

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…

Burnt Basque Cheesecake is the easiest cheesecake you’ll ever make! It doesn’t require a crust, a water bath or a slow and even temperature like most other baked cheesecakes. It’s hit with high heat to toast and caramelise the flavours leading to one of the most delicious and simple desserts.

This incredibly delicious Burnt Basque Cheesecake has a perfectly caramelized burnt top, no crust, and a super rich creamy center!

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

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…