Description
A creamy Basque Burnt Cheesecake infused with floral orange blossom water, perfect for sharing or indulging.
Ingredients
Scale
- 2 cups cream cheese, softened
- 1 cup heavy cream
- 3/4 cup sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon orange blossom water
- 1/4 cup all-purpose flour
- Pinch of salt
Instructions
- Preheat the oven to 400°F (200°C) and prepare a 9-inch springform pan with parchment paper.
- Beat the softened cream cheese and sugar in a mixing bowl until smooth.
- Introduce the eggs one at a time, mixing well after each addition.
- Stir in the heavy cream, vanilla extract, orange blossom water, flour, and salt until fully combined.
- Pour the batter into the prepared pan, smoothing the top as needed.
- Bake for 25-30 minutes until the top is deep brown and the center is slightly wobbly.
- Turn off the oven and let the cheesecake cool inside with the door slightly ajar for an hour.
- Refrigerate for at least 4 hours, preferably overnight, before serving.
Notes
Serve with whipped cream, fresh berries, or honey. Store leftovers in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 24g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 150mg