📝 About This Recipe
Born in the heart of Spain’s Basque Country, this unconventional masterpiece defies every rule of traditional New York cheesecake. It features a dramatically scorched, caramelized exterior that protects a center so creamy and custardy it nearly flows when sliced. With its rustic, sunken appearance and a complex flavor profile of toasted sugar and rich cream, it is the ultimate low-effort, high-reward dessert for any occasion.
🥗 Ingredients
The Batter Base
- 2 pounds Full-fat cream cheese (900g, must be very soft and at room temperature)
- 1 1/2 cups Granulated white sugar (300g)
- 6 pieces Large eggs (at room temperature)
Liquids and Aromatics
- 2 cups Heavy cream (480ml, at least 35% fat content)
- 1 teaspoon Pure vanilla extract (use high quality for best aroma)
- 1 teaspoon Kosher salt (to balance the sweetness)
The Stabilizer
- 1/3 cup All-purpose flour (40g, sifted)
For the Pan
- 1 tablespoon Unsalted butter (for greasing the pan)
- 2 sheets Parchment paper (large enough to overhang the edges)
👨🍳 Instructions
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1
Preheat your oven to 400°F (200°C). Position a rack in the center of the oven to ensure even heat distribution.
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2
Prepare a 9-inch springform pan by greasing it lightly with butter. Line the pan with two overlapping sheets of parchment paper, ensuring the paper extends at least 2 inches above the rim of the pan. Don't worry about creases; the rustic, wrinkled look is part of the aesthetic.
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3
In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the room-temperature cream cheese and sugar on medium-low speed. Mix for about 2-3 minutes until the sugar has dissolved and the mixture is completely smooth with no lumps.
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4
Increase the mixer speed to medium and add the eggs one at a time. Ensure each egg is fully incorporated before adding the next, scraping down the sides of the bowl frequently.
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5
Reduce the speed to low and slowly pour in the heavy cream, vanilla extract, and salt. Mix until just combined and velvety.
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6
Sift the flour over the batter. Using a spatula or the mixer on the lowest setting, gently fold the flour into the mixture until just disappeared. Do not overmix, as we want to avoid incorporating too much air.
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7
Give the batter one final stir by hand, scraping the very bottom of the bowl to ensure no cream cheese pockets remain.
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8
Pour the batter into the prepared springform pan. Tap the pan firmly on the counter a few times to release any large air bubbles.
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9
Bake for 50 to 55 minutes. The cheesecake should rise like a souffle and the top should be deeply browned, almost blackened in spots.
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10
Check for the 'jiggle.' When you gently shake the pan, the outer edges should be set, but the center should still have a pronounced wobble. This ensures a creamy center.
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11
Remove from the oven and place on a wire rack. Let it cool completely in the pan at room temperature. The cheesecake will fall significantly as it cools—this is normal and expected.
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12
For the best texture, chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before unbuckling the springform and peeling back the parchment paper.
💡 Chef's Tips
Ensure all ingredients, especially the cream cheese and eggs, are at true room temperature to prevent a lumpy batter. Do not be afraid of the 'burnt' top; that dark caramelization is where the unique flavor comes from. Use a high-quality full-fat cream cheese like Philadelphia (in blocks, not tubs) for the correct structural integrity. Sift your flour to avoid tiny white flour pockets in your finished dark cheesecake. If the top isn't browning fast enough by the 45-minute mark, turn on the broiler for the last 2-3 minutes, watching it very closely.
🍽️ Serving Suggestions
Serve at room temperature to appreciate the full creaminess of the center. Pair with a glass of Sherry or a dry sparkling wine like Cava for an authentic Spanish experience. Top with a handful of fresh raspberries or a dollop of tart cherry compote to cut through the richness. Sprinkle a tiny pinch of flaky sea salt over each slice to enhance the caramel notes. Enjoy alongside a strong cup of espresso or a dark roast coffee.