Burnt Basque Cheesecake Recipe - Kosher 

Servings: 8

Yield: 1 9-inch (23 cm) cheesecake

Prep Time: 15 minutes

Cook Time: 50–60 minutes

Difficulty: Medium

Cooking Vessel: 9-inch springform pan, oven

---

Ingredients

900 g (32 oz) cream cheese, room temperature (kosher-certified)

250 g (1¼ cups) granulated sugar

4 large eggs, room temperature (kosher)

500 ml (2 cups) heavy cream (kosher-certified)

1 tsp kosher vanilla extract

¼ tsp kosher salt

2 tbsp all-purpose flour (optional for more structure; kosher)

Butter or nonstick spray for pan (kosher)

Parchment paper

---

Instructions

1. Preheat the Oven:

Set oven to 400°F (200°C). Line a 9-inch springform pan with parchment paper, ensuring the paper extends above the rim (this allows the cheesecake to rise and brown without spilling). Grease lightly with butter or nonstick spray.

2. Prepare the Batter:

Beat cream cheese in a large bowl until smooth.

Gradually add sugar and mix until creamy.

Add eggs one at a time, mixing well after each addition.

Pour in heavy cream and vanilla extract, mix until fully combined.

Add salt and flour (if using) and fold gently to combine.

3. Bake the Cheesecake:

Pour batter into the prepared pan.

Bake in the preheated oven for 50–60 minutes. The top should be dark brown, almost burnt-looking, and the center slightly jiggly. Do not overbake; it will continue to set as it cools.

4. Cool and Chill:

Allow cheesecake to cool to room temperature in the pan.

Refrigerate for at least 4 hours or overnight for best texture.

5. Serve:

Remove the cheesecake from the pan and peel off parchment paper carefully.

Slice with a hot knife for clean cuts.

---

Nutritional Information (per serving, approximate)

Calories: 620

Fat: 53 g

Saturated Fat: 32 g

Carbohydrates: 29 g

Sugar: 25 g

Protein: 11 g

Sodium: 210 mg

---

Dietary Adaptations

Gluten-Free: Use a gluten-free flour or omit flour entirely.

Lower Sugar: Reduce sugar to 180 g (¾ cup) for a less sweet version.

Dairy-Free: Replace cream cheese and heavy cream with kosher-certified non-dairy alternatives; texture may vary.

---

Tips & Troubleshooting

Browning: The “burnt” top is characteristic. If too dark early, cover loosely with foil.

Jiggly Center: This is normal; cheesecake will firm up after chilling.

Room Temperature Ingredients: Ensures smoother batter with no lumps.

Parchment Paper: Prevents sticking and makes lifting out easier.

---

Serving Suggestions

Serve plain to highlight the caramelized top.

Optional toppings: fresh berries, fruit compote, or a drizzle of kosher chocolate sauce.

Pairs well with coffee or dessert wine.

---

Notes

Best made a day ahead; flavors improve after chilling.

The rustic burnt top is part of the authentic Basque style—don’t worry if uneven.

Kosher certification should be checked for all dairy and eggs used.