Burnt Basque Cheesecake
Burnt Basque Cheesecake
Ingredients
- 500 g cream cheese, softened
- 150 g powdered sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla essence
- 2 eggs, large
- 200 ml fresh cream
- 100 ml condensed milk
- 1 tablespoon corn flour
For Serving
- as needed chocolate sauce
Instructions
- 1
Preheat your oven to 220°C (425°F). Line a rectangular loaf pan (approximately 23x13 cm or 9x5 inches) with parchment paper, ensuring it overhangs the sides to make it easier to remove the cheesecake later.
⏱️ 5 min•🌡️ 220
- 2
In a large white mixing bowl, add the softened cream cheese. Using an electric mixer or a whisk, beat the cream cheese until it is smooth and creamy.
⏱️ 2 min
- 3
Gradually add the powdered sugar to the cream cheese, mixing until well combined and no lumps remain.
⏱️ 2 min
- 4
Stir in the salt and vanilla essence until evenly distributed.
⏱️ 1 min
- 5
Crack the 2 large eggs into the bowl, one at a time, mixing well after each addition until fully incorporated.
⏱️ 2 min
- 6
Pour in the fresh cream and condensed milk. Mix until the batter is smooth and homogeneous.
⏱️ 2 min
- 7
Add the corn flour to the mixture. Blend all the ingredients together until the batter is completely smooth and free of any flour lumps.
⏱️ 3 min
- 8
Pour the blended cheesecake mixture into the prepared baking pan, ensuring it is evenly distributed.
⏱️ 1 min
- 9
Bake the cheesecake in the preheated oven for 45 minutes. The top should be deeply golden brown, almost burnt, and the center should still have a slight jiggle.
⏱️ 45 min•🌡️ 220
- 10
Once baked, remove the cheesecake from the oven and let it cool completely at room temperature for about 1 hour. Then, transfer it to the refrigerator to chill for at least 1 hour, or preferably 2-3 hours, to allow it to set properly.
⏱️ 120 min
- 11
Once chilled, carefully lift the cheesecake out of the pan using the parchment paper overhang. Remove the parchment paper and place the cheesecake on a cutting board.
⏱️ 1 min
- 12
Slice the cheesecake into individual servings.
⏱️ 1 min
- 13
Serve a slice of the cheesecake on a plate and generously drizzle chocolate sauce over it before enjoying.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Burnt Basque Cheesecake
- 500 g cream cheese, softened
- 150 g powdered sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla essence
- 2 eggs, large
- 200 ml fresh cream
- 100 ml condensed milk
- 1 tablespoon corn flour
For Serving
- as needed chocolate sauce
Instructions
- 1
Preheat your oven to 220°C (425°F). Line a rectangular loaf pan (approximately 23x13 cm or 9x5 inches) with parchment paper, ensuring it overhangs the sides to make it easier to remove the cheesecake later.
⏱️ 5 min•🌡️ 220 - 2
In a large white mixing bowl, add the softened cream cheese. Using an electric mixer or a whisk, beat the cream cheese until it is smooth and creamy.
⏱️ 2 min - 3
Gradually add the powdered sugar to the cream cheese, mixing until well combined and no lumps remain.
⏱️ 2 min - 4
Stir in the salt and vanilla essence until evenly distributed.
⏱️ 1 min - 5
Crack the 2 large eggs into the bowl, one at a time, mixing well after each addition until fully incorporated.
⏱️ 2 min - 6
Pour in the fresh cream and condensed milk. Mix until the batter is smooth and homogeneous.
⏱️ 2 min - 7
Add the corn flour to the mixture. Blend all the ingredients together until the batter is completely smooth and free of any flour lumps.
⏱️ 3 min - 8
Pour the blended cheesecake mixture into the prepared baking pan, ensuring it is evenly distributed.
⏱️ 1 min - 9
Bake the cheesecake in the preheated oven for 45 minutes. The top should be deeply golden brown, almost burnt, and the center should still have a slight jiggle.
⏱️ 45 min•🌡️ 220 - 10
Once baked, remove the cheesecake from the oven and let it cool completely at room temperature for about 1 hour. Then, transfer it to the refrigerator to chill for at least 1 hour, or preferably 2-3 hours, to allow it to set properly.
⏱️ 120 min - 11
Once chilled, carefully lift the cheesecake out of the pan using the parchment paper overhang. Remove the parchment paper and place the cheesecake on a cutting board.
⏱️ 1 min - 12
Slice the cheesecake into individual servings.
⏱️ 1 min - 13
Serve a slice of the cheesecake on a plate and generously drizzle chocolate sauce over it before enjoying.
⏱️ 1 min