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Super Creamy Burnt Cheesecake
Introduction (short)
This Basque-style burnt cheesecake is unlike the classic New York version. It’s baked at a high temperature to create a beautifully caramelized top with a creamy, custard-like center that melts in your mouth. Simple ingredients, minimal effort — pure indulgence.
Ingredients
• 250 g cream cheese (softened)
• 60 g (1/4 cup / 2 oz) granulated sugar
• 5 g (about 1 teaspoon) cake flour
• 1 egg yolk
• 1 whole egg
• 150 g (5.3 oz) whipping cream
Instructions
- Preheat the Oven
Preheat your oven to 220°C (425°F). Line a 6-inch round baking pan with parchment paper, allowing the paper to extend above the rim for easy removal.
- Prepare the Cream Cheese Mixture
In a medium bowl, beat the cream cheese until smooth and creamy.
Add the sugar and continue mixing until fully combined.
- Add the Flour and Eggs
Mix in the cake flour, followed by the egg yolk and whole egg.
Beat gently until the mixture becomes silky and lump-free.
- Add Whipping Cream
Pour in the whipping cream and mix until smooth and well combined.
The batter should be rich and pourable.
- Pour and Bake
Pour the batter into the prepared pan.
Bake in the preheated oven for 25–30 minutes, or until the top is deep golden brown and slightly burnt at the edges while the center remains jiggly.
- Cool Completely
Let the cheesecake cool in the pan to room temperature.
It will deflate slightly as it cools — that’s normal!
Chill for a few hours (or overnight) for the creamiest texture.
How to Make (step-by-step summary)
- Beat cream cheese and sugar until smooth.
- Add flour, egg yolk, and egg.
- Stir in whipping cream until silky.
- Pour into a parchment-lined pan.
- Bake at high heat until beautifully burnt on top.
- Cool, chill, and enjoy!
Variations
• Chocolate Burnt Cheesecake: Add 2 tablespoons of melted dark chocolate for a rich twist.
• Coffee Flavored: Mix 1 teaspoon instant coffee into the cream for a mocha taste.
• Citrus Touch: Add a bit of lemon zest for brightness.
• Mini Versions: Bake in muffin tins for individual cheesecakes (adjust bake time to 15–18 minutes).
Tips
• Use room temperature ingredients for a smooth batter.
• Don’t overbake — the center should still wobble slightly.
• Best served after chilling for 4–6 hours.
• Wrap and refrigerate leftovers for up to 3 days.
Conclusion (short)
With its deeply caramelized top and lusciously creamy center, this Super Creamy Burnt Cheesecake captures the perfect balance between rustic and elegant — a melt-in-your-mouth dessert that’s impossible to resist.