4 Ingredient Basque Burnt Cheesecake
A simplified version of Basque cheesecake that tastes just as good as the original but doesn't need as many ingredients or as many preparation steps.
Ingredients
- 2 (8 oz) blocks cream cheese, total weight of 16 oz, softened to room temperature
- 1 cup (196 g) granulated white sugar
- 3 large eggs
- 1/2 cup (4 oz/118 ml) heavy cream
Instructions
- Preheat oven to 500°F (260°C). Spray the interior of a 7-inch round spring form cake pan with cooking spray and then line it with a large enough sheet of parchment paper so that it completely covers the interior of the cake pan. Press the parchment paper as much as possible into the sides of the pan so that it sticks to the sides of the pan and doesn’t cause too many indents in the final cake. You must line your cake pan with a single sheet of parchment paper because otherwise, the batter will leak through. The cake is supposed to look rustic.
- Add all ingredients to a food processor. Blend on high speed until you have a smooth batter.
- Pour the batter into the prepared cake pan. Place the cake into the oven and bake for about 25 minutes or until the surface turns a dark brown. The edges should be cooked but the center should be quite jiggly.
- Let the cheesecake cool and set before eating. The cake can be enjoyed soon after it is fully cooled but the center will not be fully set so you won't be able to cut clean slices. I really enjoy the melty, not-set center, but if serving to guests, I recommend refrigerating the cake for several hours or overnight. This helps the flavors develop better and it also will help the cake set firmer so that it is easier to cut and serve. Store any uneaten cake in the fridge.
Notes
- The cheesecake can be baked in a solid one-piece 7-inch cake pan or a springform pan. Make sure to line with parchment paper for both. For the springform pan it is important because the batter is very thin and will leak. For a solid one-piece pan, it is still needed to help prevent the cake from burning on the sides and bottom.
- Make sure the parchment paper that lines the cake isn't too high above the cake pan. I cut mine so that it was just a little less than an inch above the cake pan. If it is too tall, it may get too close to the top of the oven.
- Make sure your cream cheese is fully softened before using. This will ensure that you can easily mix it into the batter.
- Be careful not to overbake the cake. I find that any longer than 25 minutes and it will turn from caramelized to burned. If you prefer a firmer interior, you can bake it longer but you should reduce the baking temperature to 450F and then bake until the middle is set.
- If your oven tends to run hot, you may want to reduce the baking temperature.
- The cake was cut into seven slices for the photos, but they are very generous-sized slices. I typically will divide the cake into 8-10 slices when serving.
- Keto-friendly version: To make this cake keto-friendly, substitute the granulated white sugar with a granular sugar substitute like erythritol, monkfruit or allulose. Depending on the sugar substitute used you may need to lower baking temperature. I tested the cake with allulose and did have to reduce baking temperature to 450F halfway through.
- Adapted from King Arthur Baking Company.
Serving: 1slice, Calories: 326kcal, Carbohydrates: 24g, Protein: 7g, Fat: 24g, Saturated Fat: 14g, Sodium: 224mg, Sugar: 22g, NET CARBS: 24
The nutrition information provided are only estimates based on an online nutritional calculator. This is not a comprehensive list of all the nutrients in the recipe (i.e., does not include vitamins, cholesterol, etc). I am not a certified nutritionist. Please consult a nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
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