Burnt Basque Hazelnut Cheesecake

Bake and Hold

Servings

6 to 8 slices

Prep Time

15 minutes

Cook Time

50 minutes

Calories

584

Cuisine

American

Category

Dessert / Cheesecake

Rich, decadent, and irresistibly creamy, this Burnt Basque Cheesecake combines the caramelized top of a classic Basque cheesecake with the smooth, velvety flavor of Nuuva Buono Hazelnut Cream. The result is a melt-in-your-mouth dessert with a beautifully scorched exterior and a luscious, custard-like center.

Burnt Basque Hazelnut Cheesecake

Ingredients

  • 16 oz (454 g / 2 cups) cream cheese, softened
  • ½ cup (3.5 oz / 100 g) granulated sugar
  • 4 large eggs
  • ½ cup (5.3 oz / 150 g) Nuuva Buono Hazelnut Cream
  • 1 cup + 1 tbsp (8.5 fl oz / 250 ml) heavy cream
  • 2 tbsp (0.6 oz / 16 g) all-purpose flour
  • 1 tsp (0.07 oz / 2 g) cocoa powder

Directions

  1. Step 1: Prepare the Pan

  2. Preheat the oven to 435°F (220°C).

  3. Line a 7-inch springform pan with aluminum foil on the outside to prevent leaks.

  4. Line the inside with parchment paper, allowing the paper to extend above the rim of the pan for the classic Basque cheesecake appearance.

  5. Step 2: Prepare the Batter

  6. In a large mixing bowl, beat the cream cheese and sugar until completely smooth.

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

  8. Add the Nuuva Buono Hazelnut Cream and mix until fully incorporated.

  9. Pour in the heavy cream and continue mixing until smooth.

  10. Add the flour and cocoa powder and mix just until combined.

  11. Pass the batter through a fine-mesh sieve to ensure an ultra-silky texture.

  12. Step 3: Bake

  13. Pour the batter into the prepared pan.

  14. Bake at 435°F (220°C) for 30 minutes, rotating the pan every 10 minutes for even browning.

  15. Reduce the oven temperature to 300°F (150°C).

  16. Continue baking for an additional 20–30 minutes, until the top is deeply caramelized and the center remains slightly jiggly when gently shaken.

  17. Step 4: Cool and Chill

  18. Remove from the oven and allow the cheesecake to cool completely at room temperature.

  19. Refrigerate for at least 4 hours, preferably overnight.

  20. The center will continue to set while remaining exceptionally creamy.

  21. Step 5: Serve

  22. Remove from the refrigerator 20–30 minutes before serving.

  23. Slice with a warm knife for clean cuts.

  24. Serve as is, or garnish with additional Nuuva Buono Hazelnut Cream.