Burnt Basque Cheesecake
Burnt Basque Cheesecake
Ingredients
- 700 g cream cheese, room temperature
- 150 g granulated sugar
- 30 g cornstarch
- 1 teaspoon lemon juice
- 4 large eggs, room temperature
- 300 ml heavy cream, 32-33% fat, room temperature
Instructions
- 1
In a large bowl, combine the cream cheese and granulated sugar. Whisk thoroughly until smooth and homogeneous.
⏱️ 3 min
- 2
Add the cornstarch and lemon juice to the cream cheese mixture. Mix well again.
⏱️ 2 min
- 3
Incorporate the eggs one by one into the mixture, whisking well after each addition to maintain a smooth consistency.
⏱️ 4 min
- 4
Finally, add the heavy cream. Mix all ingredients until a smooth and uniform batter is formed.
⏱️ 3 min
- 5
Pour the mixture into a 20 cm diameter springform pan, previously lined with parchment paper. Ensure the parchment paper extends above the edges of the pan.
⏱️ 3 min
- 6
Bake the cheesecake in a preheated oven at 230°C (450°F) with convection mode for 30 minutes. The top of the cheesecake should be well browned and even slightly burnt; this is normal for a Burnt Basque Cheesecake.
⏱️ 30 min•🌡️ 230
- 7
After baking, allow the cheesecake to cool completely at room temperature, then refrigerate for at least 10 hours. This is critically important for stabilizing the cheesecake's texture.
⏱️ 600 min
Kitchen Tools
Nutrition Facts (per serving)
Burnt Basque Cheesecake
- 700 g cream cheese, room temperature
- 150 g granulated sugar
- 30 g cornstarch
- 1 teaspoon lemon juice
- 4 large eggs, room temperature
- 300 ml heavy cream, 32-33% fat, room temperature
Instructions
- 1
In a large bowl, combine the cream cheese and granulated sugar. Whisk thoroughly until smooth and homogeneous.
⏱️ 3 min - 2
Add the cornstarch and lemon juice to the cream cheese mixture. Mix well again.
⏱️ 2 min - 3
Incorporate the eggs one by one into the mixture, whisking well after each addition to maintain a smooth consistency.
⏱️ 4 min - 4
Finally, add the heavy cream. Mix all ingredients until a smooth and uniform batter is formed.
⏱️ 3 min - 5
Pour the mixture into a 20 cm diameter springform pan, previously lined with parchment paper. Ensure the parchment paper extends above the edges of the pan.
⏱️ 3 min - 6
Bake the cheesecake in a preheated oven at 230°C (450°F) with convection mode for 30 minutes. The top of the cheesecake should be well browned and even slightly burnt; this is normal for a Burnt Basque Cheesecake.
⏱️ 30 min•🌡️ 230 - 7
After baking, allow the cheesecake to cool completely at room temperature, then refrigerate for at least 10 hours. This is critically important for stabilizing the cheesecake's texture.
⏱️ 600 min