Have you heard of Basque Cheesecake?

It's known for it's burnt-like top and creamy custard center. The flavor of the top with the sweet, creamy center goes so nicely together.

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It can be crustless or not. And you cook it at a high temperature which caramelizes the top.

If you're an adventurous foodie, especially with desserts, give it a try!

Ingredients

• 2 (8-ounce) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 cup heavy cream
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 tablespoon all-purpose flour (optional, for added structure)

Directions

To start, preheat your oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, making sure to leave extra paper hanging over the edges for easy removal later. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2-3 minutes. Next, add the eggs one at a time, mixing well after each addition. Then, pour in the heavy cream, vanilla extract, and salt, mixing until fully combined. If using, add the flour and mix until smooth.

Once your batter is ready, pour it into the prepared springform pan. Bake in the preheated oven for 25-30 minutes, or until the top is dark brown and the edges are set while the center remains slightly jiggly. After baking, turn off the oven and leave the cheesecake inside for about 1 hour to cool gradually. This helps prevent cracking.

Afterward, remove the cheesecake from the oven and let it cool to room temperature. Once cooled, refrigerate for at least 4 hours, preferably overnight, before removing it from the pan. Carefully peel away the parchment paper, slice, and serve. Enjoy this rich and creamy Basque cheesecake!

What do you think?

Eat this delectable cheesecake alone with a cup of hot tea or coffee.