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Burnt Basque Cheesecake
40 minutes cook
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Ingredients
  • 800 g (28 oz / 3 1/2 cups) cream cheese, room temperature
  • 225 g (8 oz) goat cheese, room temperature
  • 350 g (1 3/4 cups) granulated sugar
  • 5 large eggs, room temperature
  • 1 teaspoon coarse kosher salt
  • 500 g (2 cups) heavy cream, room temperature
  • 50 g (1/2 cup) all-purpose flour
Steps
Step 1 of 19
Step 1

Bring all ingredients to room temperature.

1. Bring all ingredients to room temperature.
2. Preheat the oven to 475°F (245°C).
3. Prepare a
4. inch springform pan with parchment paper on the bottom and a tall strip of parchment around the sides.
5. Spray the pan and parchment with pan spray.
6. Add the cream cheese, goat cheese, and sugar to a stand mixer.
7. Mix on low speed for 3–4 minutes, scraping down the sides halfway through, until smooth and well combined.
8. Add the eggs one at a time on low speed, letting each egg fully incorporate before adding the next.
9. Scrape down the sides of the bowl.
10. Add the salt.
11. Slowly stream in the heavy cream while mixing on low speed.
12. Sift the flour into the batter.
13. Mix on low for 2–3 minutes until the flour is fully incorporated and the batter is smooth.
14. Scrape down the bowl one final time.
15. Place the prepared springform pan on a sheet tray.
16. Pour the cheesecake batter into the pan.
17. Bake for 40 minutes, rotating the pan 180 degrees halfway through.
18. Remove when the top is very dark and caramelized and the center is still jiggly but not wet.
19. Let the cheesecake cool for 2–4 hours before removing the springform pan and slicing.
Media

A deeply caramelized top gives way to a silky, custardy center with layers of cream cheese, goat cheese, and heavy cream. Baked hot and fast, this Basque-style cheesecake is rich, tangy, and dramatically different from a classic New York cheesecake.

Recipe Details
Category Featured Dessert
Cook 40 minutes
Description

This Basque-style cheesecake trades a traditional crust for a dramatic dark, caramelized top and a soft, custardy center. Room-temperature cream cheese and goat cheese are mixed with sugar, eggs, heavy cream, salt, and flour into a smooth batter. A hot oven browns the surface while the middle remains gently jiggly, and the cake firms further as it cools. The goat cheese gives a subtle tang against the rich dairy and caramel notes. Let it cool for several hours before removing the pan and slicing; the cooling time is separate from the listed bake time.