Burnt Basque Cheesecake
Burnt Basque Cheesecake
Ingredients
- 175 g granulated sugar
- 1 fresh vanilla, seeds from 1 vanilla pod or 1 teaspoon vanilla bean paste
- 900 g cream cheese, softened
- 25 g all-purpose flour
- 1/2 teaspoon salt
- 4 large eggs, beaten
- 400 ml heavy cream
Instructions
- 1
Preheat your oven to 220°C (425°F). Place the granulated sugar in a medium bowl. Add the fresh vanilla (seeds from a vanilla pod or vanilla bean paste) to the sugar. Use your fingertips to massage the vanilla through the sugar until it is evenly distributed and fragrant.
⏱️ 5 min•🌡️ 220
- 2
Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Pour the vanilla sugar mixture on top of the cream cheese.
⏱️ 2 min
- 3
Sift the all-purpose flour and salt directly into the stand mixer bowl with the cream cheese and sugar.
⏱️ 2 min
- 4
Attach the bowl to the stand mixer and mix on low speed for 2-3 minutes until the mixture is smooth and no lumps of cream cheese remain. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 5
With the mixer running on low speed, slowly pour the beaten eggs into the batter. Continue mixing until the eggs are fully incorporated and the batter is homogeneous.
⏱️ 3 min
- 6
Finally, pour the heavy cream into the mixer. Mix on low speed until all ingredients are just combined and the batter is smooth. Be careful not to overmix, as this can incorporate too much air.
⏱️ 2 min
- 7
Line a 20 cm (8-inch) springform pan with two sheets of baking paper, allowing them to extend well above the rim. Crumple the baking paper slightly to help it fit, then smooth it out as best as possible. Wrap the outside of the pan with two wet tea towels, securing them tightly with aluminum foil to prevent them from drying out or falling off during baking. This technique helps create a more even bake by regulating heat transfer to the sides of the cheesecake.
⏱️ 8 min
- 8
Place a sieve over the prepared springform pan. Pour the entire cheesecake mixture through the sieve into the pan. This step ensures a silky-smooth texture by removing any small lumps.
⏱️ 3 min
- 9
Place the pan with the batter onto a baking sheet. Transfer to the preheated 220°C (425°F) oven and bake for 45-55 minutes, or until the top of the cheesecake achieves a deep golden brown to almost burnt color, and the edges are set but the center still has a slight jiggle.
⏱️ 45 min•🌡️ 220
- 10
Once the cheesecake comes out of the oven, allow it to cool at room temperature for 30 minutes. The center will continue to set as it cools. After cooling, transfer the cheesecake (still in the pan) to the refrigerator and chill for a minimum of 24 hours. This extended chilling period is crucial for the cheesecake to set properly and achieve its optimal creamy texture.
⏱️ 1470 min
- 11
To get clean slices, use a very hot knife. Dip the knife in hot water and wipe it clean between each slice. Carefully remove the springform pan and baking paper before serving. Serve and enjoy the smooth, creamy texture with the dark caramelized flavor.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Burnt Basque Cheesecake
- 175 g granulated sugar
- 1 fresh vanilla, seeds from 1 vanilla pod or 1 teaspoon vanilla bean paste
- 900 g cream cheese, softened
- 25 g all-purpose flour
- 1/2 teaspoon salt
- 4 large eggs, beaten
- 400 ml heavy cream
Instructions
- 1
Preheat your oven to 220°C (425°F). Place the granulated sugar in a medium bowl. Add the fresh vanilla (seeds from a vanilla pod or vanilla bean paste) to the sugar. Use your fingertips to massage the vanilla through the sugar until it is evenly distributed and fragrant.
⏱️ 5 min•🌡️ 220 - 2
Add the softened cream cheese to the bowl of a stand mixer fitted with the paddle attachment. Pour the vanilla sugar mixture on top of the cream cheese.
⏱️ 2 min - 3
Sift the all-purpose flour and salt directly into the stand mixer bowl with the cream cheese and sugar.
⏱️ 2 min - 4
Attach the bowl to the stand mixer and mix on low speed for 2-3 minutes until the mixture is smooth and no lumps of cream cheese remain. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 5
With the mixer running on low speed, slowly pour the beaten eggs into the batter. Continue mixing until the eggs are fully incorporated and the batter is homogeneous.
⏱️ 3 min - 6
Finally, pour the heavy cream into the mixer. Mix on low speed until all ingredients are just combined and the batter is smooth. Be careful not to overmix, as this can incorporate too much air.
⏱️ 2 min - 7
Line a 20 cm (8-inch) springform pan with two sheets of baking paper, allowing them to extend well above the rim. Crumple the baking paper slightly to help it fit, then smooth it out as best as possible. Wrap the outside of the pan with two wet tea towels, securing them tightly with aluminum foil to prevent them from drying out or falling off during baking. This technique helps create a more even bake by regulating heat transfer to the sides of the cheesecake.
⏱️ 8 min - 8
Place a sieve over the prepared springform pan. Pour the entire cheesecake mixture through the sieve into the pan. This step ensures a silky-smooth texture by removing any small lumps.
⏱️ 3 min - 9
Place the pan with the batter onto a baking sheet. Transfer to the preheated 220°C (425°F) oven and bake for 45-55 minutes, or until the top of the cheesecake achieves a deep golden brown to almost burnt color, and the edges are set but the center still has a slight jiggle.
⏱️ 45 min•🌡️ 220 - 10
Once the cheesecake comes out of the oven, allow it to cool at room temperature for 30 minutes. The center will continue to set as it cools. After cooling, transfer the cheesecake (still in the pan) to the refrigerator and chill for a minimum of 24 hours. This extended chilling period is crucial for the cheesecake to set properly and achieve its optimal creamy texture.
⏱️ 1470 min - 11
To get clean slices, use a very hot knife. Dip the knife in hot water and wipe it clean between each slice. Carefully remove the springform pan and baking paper before serving. Serve and enjoy the smooth, creamy texture with the dark caramelized flavor.
⏱️ 2 min