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Iceberg Burn Cheesecake (Basque-Style Burnt Cheesecake)

A rich, creamy burnt cheesecake with a beautifully caramelized top and soft custardy center.Simple ingredients, bold flavour, and that signature “burnt” top that makes it irresistible.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 10
Course: Dessert
Cuisine: european
Ingredients Method Notes

Ingredients
  

  • 1 kg cream cheese room temperature
  • 283 g granulated sugar
  • 6 eggs room temperature
  • 454 g whipping cream
  • 57 g all-purpose flour
  • 1 tsp vanilla essence

Method
 

  1. Preheat oven to 200°C (390°F).
  2. Line a 8–9 inch round cake pan with parchment paper (let paper extend above the pan edges).
  3. In a large bowl, beat cream cheese and sugar until smooth and creamy.
  4. Add eggs one at a time, mixing well after each addition.
  5. Pour in whipping cream and vanilla essence. Mix until fully combined.
  6. Sift in flour and gently fold until smooth and lump-free.
  7. Pour batter into the prepared pan.
  8. Bake for 45–55 minutes, or until the top is deeply golden brown and slightly jiggly in the center.
  9. Let cool completely at room temperature before chilling for at least 4 hours (or overnight).
  10. Slice and serve chilled or slightly room temperature.

Notes

  • The center should still jiggle slightly when removed from oven.
  • For extra burnt top, bake at 220°C for the last 5 minutes.
  • Chill overnight for best texture and flavor.
  • Use full-fat cream cheese for richest result.

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