Basque Burnt Cheesecake

How to Make Basque Burnt Cheesecake

1. 1

   Step 1: Preheat and soften

   Preheat the oven to 475°F (245°C). Line an 8- or 9-inch springform or cake pan with a tall sheet of parchment, leaving an overhang to create the cake's rustic high sides; no greasing needed. In a large bowl, beat the room-temperature cream cheese with the granulated sugar until smooth and free of lumps, scraping the bowl well.

   For this step

   • 24 ozCream cheese (room temperature)
   • 1 cupGranulated sugar (for batter and caramel)
2. 2

   Step 2: Build the batter

   Add the eggs one at a time, mixing until each is incorporated, then fold in heavy cream, sour cream, flour, vanilla, and a pinch of the sea salt. Mix just until the batter is silky and homogenous — a few small air bubbles are fine. Strain the batter through a sieve into a large measuring cup if you want an extra-smooth finish.

   For this step

   • 4 countLarge eggs
   • 1 1/2 cupsHeavy cream (total — for batter and caramel)
   • 1/2 cupSour cream
   • 2 tablespoonsAll-purpose flour
   • 1 teaspoonVanilla extract
   • 1 teaspoonSea salt (fine; includes finishing)
   
3. 3

   Step 3: Bake high and brown

   Pour the batter into the prepared pan and tap gently to level. Bake at 475°F (245°C) for 45–50 minutes, until the top is deeply browned (nearly black in spots) and the center still has a slight jiggle. The intense heat creates the signature burnt crust while the interior remains creamy.
   
4. 4

   Step 4: Cool briefly

   Remove the cake from the oven and let it cool at room temperature for 30–45 minutes; the center will set as it cools. Leave the cake in the pan (with parchment) while you prepare the caramel so the interior finishes stabilizing.
   
5. 5

   Step 5: Make the salted caramel

   In a medium saucepan over medium heat, melt the granulated sugar, stirring frequently until it liquefies and turns an amber color. Remove from heat, whisk in the unsalted butter until smooth, then slowly stream in the heavy cream while whisking (mixture will bubble). Stir in a generous pinch of sea salt, cool until slightly thickened, and transfer to a jar.

   For this step

   • 2 tablespoonsUnsalted butter (for caramel)
   
6. 6

   Step 6: Unmold, finish and serve

   When the cake has cooled to warm (or chilled, if preferred), lift it out using the parchment overhang and peel away the sides. Slice into 8 wedges, drizzle each with salted caramel, and finish with a light sprinkle of flaky sea salt if desired. Serve at room temperature for a creamy texture or chilled for a firmer slice.
   

1. Preheat the oven to 475°F (245°C). Line an 8- or 9-inch springform or cake pan with a tall sheet of parchment, leaving an overhang to create the cake's rustic high sides; no greasing needed. In a large bowl, beat the room-temperature cream cheese with the granulated sugar until smooth and free of lumps, scraping the bowl well.
2. Add the eggs one at a time, mixing until each is incorporated, then fold in heavy cream, sour cream, flour, vanilla, and a pinch of the sea salt. Mix just until the batter is silky and homogenous — a few small air bubbles are fine. Strain the batter through a sieve into a large measuring cup if you want an extra-smooth finish.
3. Pour the batter into the prepared pan and tap gently to level. Bake at 475°F (245°C) for 45–50 minutes, until the top is deeply browned (nearly black in spots) and the center still has a slight jiggle. The intense heat creates the signature burnt crust while the interior remains creamy.
4. Remove the cake from the oven and let it cool at room temperature for 30–45 minutes; the center will set as it cools. Leave the cake in the pan (with parchment) while you prepare the caramel so the interior finishes stabilizing.
5. In a medium saucepan over medium heat, melt the granulated sugar, stirring frequently until it liquefies and turns an amber color. Remove from heat, whisk in the unsalted butter until smooth, then slowly stream in the heavy cream while whisking (mixture will bubble). Stir in a generous pinch of sea salt, cool until slightly thickened, and transfer to a jar.
6. When the cake has cooled to warm (or chilled, if preferred), lift it out using the parchment overhang and peel away the sides. Slice into 8 wedges, drizzle each with salted caramel, and finish with a light sprinkle of flaky sea salt if desired. Serve at room temperature for a creamy texture or chilled for a firmer slice.