Description
This Burnt Basque Cheesecake is a rich and creamy dessert with a beautifully caramelized top and a custard-like center. Made with cream cheese, mascarpone, and sour cream, it offers a perfect balance of sweetness and slight tanginess. The cheesecake is baked at a high temperature to achieve its characteristic burnt surface, then chilled to set, resulting in a decadent and smooth texture that melts in your mouth. Ideal for special occasions or a gourmet treat, this recipe yields 12 generous servings.
Ingredients
Scale
Cheesecake Batter
- 32 ounces cream cheese (908 grams, room temperature – 4 bricks)
- 1â…“ cups granulated sugar (267 grams)
- 8 ounces mascarpone cheese (227 grams, room temperature)
- 3 large eggs (150 grams, room temperature)
- 3 egg yolks (42 grams, room temperature)
- 1â…“ cups heavy cream (303 grams, room temperature)
- ½ cup sour cream (114 grams, room temperature)
- 2 teaspoons pure vanilla extract (8 grams)
- 1 teaspoon lemon juice (5 grams)
- 3½ tablespoons cornstarch (26 grams)
- 2 tablespoons all-purpose flour (15 grams)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C) and line a 9-inch springform pan with parchment paper, leaving the paper hanging about 2 inches over the sides. This will help with easy removal later on.
- Mix Cream Cheese and Sugars: In a stand mixer fitted with a paddle attachment, combine the room-temperature cream cheese, granulated sugar, and mascarpone cheese. Beat on high speed for 2 minutes until smooth and creamy, scraping down the bowl as needed to ensure even mixing.
- Add Eggs: Add the whole eggs and beat together for 30 seconds, just until incorporated and smooth.
- Incorporate Creams and Flavors: Pour in the heavy cream, sour cream, vanilla extract, and lemon juice. Mix until everything is fully combined and the batter feels silky.
- Add Starch and Flour: Finally, sprinkle in the cornstarch and all-purpose flour. Mix on low speed just until the batter is homogenous and no streaks remain. Avoid overmixing.
- Pour Batter into Pan: Transfer the cheesecake batter into the prepared pan and smooth the top with a spatula for an even surface.
- Bake Cheesecake: Place the pan in the oven and bake at 425°F (220°C) for 45 minutes. The edges will puff and brown, and the center should look soft but set.
- Broil the Top: After baking, switch your oven to broil. Broil the cheesecake for about 30 seconds, watching closely to develop a deep golden-brown, burnt top that is not blackened.
- Cool Completely: Remove the cheesecake from the oven and set it on a cooling rack to cool down to room temperature, allowing it to settle and develop texture.
- Chill in Fridge: Once cooled, cover the cheesecake and refrigerate for at least 8 hours or overnight to chill and firm up.
- Unmold and Serve: After chilling, carefully release the springform pan sides and remove the cheesecake for slicing and serving. Enjoy the creamy, burnt top delight!
Notes
- Ensure all dairy ingredients and eggs are at room temperature for smooth batter and even baking.
- The lemon juice adds subtle acidity that balances richness; do not omit unless allergy/intolerance.
- Be careful not to over broil; burnt should be dark golden brown, not black.
- Using parchment paper that hangs well above the pan allows for easy removal of the cheesecake without cracking.
- The cheesecake’s texture will be custard-like and creamy, not fully firm like a traditional baked cheesecake.
- Chilling for at least 8 hours is essential for best texture and flavor development.
