Burnt Basque Cheesecake
Burnt Basque Cheesecake
Ingredients
- 24 ounces cream cheese, softened, full-fat
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups heavy cream
- 1 tablespoon all-purpose flour
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with two sheets of parchment paper, ensuring the paper extends several inches above the rim of the pan. Crumple the parchment paper first to make it more pliable, then smooth it into the pan. Place the lined springform pan on a baking sheet to catch any potential drips.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, add the softened cream cheese and granulated sugar. Whisk together until smooth and creamy, scraping down the sides of the bowl as needed.
⏱️ 3 min
- 3
Crack the large eggs into the bowl, one at a time, whisking well after each addition until fully incorporated. Do not overmix, as too much air can cause cracks.
⏱️ 3 min
- 4
Gradually pour in the heavy cream while continuing to whisk on low speed until just combined.
⏱️ 2 min
- 5
Sift the all-purpose flour over the mixture. Gently whisk until no lumps of flour remain and the batter is smooth. Be careful not to overmix.
⏱️ 2 min
- 6
Pour the smooth batter into the prepared springform pan. Place the baking sheet with the pan into the preheated oven.
⏱️ 1 min
- 7
Bake for 50-60 minutes, or until the top is deeply browned, almost burnt, and the center is still jiggly when gently shaken. The 'burnt' top is characteristic of this cheesecake.
⏱️ 50 min•🌡️ 400
- 8
Remove the cheesecake from the oven and let it cool completely at room temperature on a wire rack. This will take at least 1 hour.
⏱️ 60 min
- 9
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 1 hour, or preferably 2 hours, before serving. This allows it to set properly.
⏱️ 60 min
- 10
Carefully remove the springform pan sides and parchment paper. Slice and serve the cheesecake. It can be enjoyed plain or with a red berry sauce or coulis, if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Burnt Basque Cheesecake
- 24 ounces cream cheese, softened, full-fat
- 1 cup granulated sugar
- 3 large eggs
- 1 1/2 cups heavy cream
- 1 tablespoon all-purpose flour
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a 9-inch springform pan with two sheets of parchment paper, ensuring the paper extends several inches above the rim of the pan. Crumple the parchment paper first to make it more pliable, then smooth it into the pan. Place the lined springform pan on a baking sheet to catch any potential drips.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, add the softened cream cheese and granulated sugar. Whisk together until smooth and creamy, scraping down the sides of the bowl as needed.
⏱️ 3 min - 3
Crack the large eggs into the bowl, one at a time, whisking well after each addition until fully incorporated. Do not overmix, as too much air can cause cracks.
⏱️ 3 min - 4
Gradually pour in the heavy cream while continuing to whisk on low speed until just combined.
⏱️ 2 min - 5
Sift the all-purpose flour over the mixture. Gently whisk until no lumps of flour remain and the batter is smooth. Be careful not to overmix.
⏱️ 2 min - 6
Pour the smooth batter into the prepared springform pan. Place the baking sheet with the pan into the preheated oven.
⏱️ 1 min - 7
Bake for 50-60 minutes, or until the top is deeply browned, almost burnt, and the center is still jiggly when gently shaken. The 'burnt' top is characteristic of this cheesecake.
⏱️ 50 min•🌡️ 400 - 8
Remove the cheesecake from the oven and let it cool completely at room temperature on a wire rack. This will take at least 1 hour.
⏱️ 60 min - 9
Once cooled, transfer the cheesecake to the refrigerator and chill for at least 1 hour, or preferably 2 hours, before serving. This allows it to set properly.
⏱️ 60 min - 10
Carefully remove the springform pan sides and parchment paper. Slice and serve the cheesecake. It can be enjoyed plain or with a red berry sauce or coulis, if desired.
⏱️ 1 min