Burnt Basque Cheesecake
Burnt Basque Cheesecake
Ingredients
- 800 g full-fat cream cheese, room temperature
- 200 g granulated sugar
- 5 g vanilla sugar
- 5 large whole eggs
- 470 ml double or heavy cream
- 50 g sour cream
- 35 g plain all-purpose flour
- 2 sheets parchment paper
Instructions
- 1
Place the room temperature full-fat cream cheese into a large mixing bowl.
⏱️ 1 min
- 2
Add the granulated sugar and vanilla sugar to the cream cheese. Whisk the mixture until everything is well combined and smooth. This should take about 3-4 minutes. An electric whisk can be used for convenience.
⏱️ 4 min
- 3
In a separate bowl, whisk the large whole eggs until they are fully smooth and lump-free.
⏱️ 2 min
- 4
Add the whisked eggs to the cream cheese mixture and continue whisking until smooth.
⏱️ 2 min
- 5
Pour in the double or heavy cream and sour cream. Continue whisking until the mixture is silky and well combined.
⏱️ 3 min
- 6
Sift the plain all-purpose flour into the mixture. Gently fold the flour until it is fully incorporated and there are no lumps.
⏱️ 3 min
- 7
Line a 22 cm cake tin with two layers of parchment paper, pressing it in and ensuring the edges overhang the sides of the tin.
⏱️ 2 min
- 8
Pour the cheesecake mixture into the prepared lined tin.
⏱️ 1 min
- 9
Preheat your oven to 220°C. Once preheated, bake the cheesecake for about 30 minutes, or until the top is deeply golden brown.
⏱️ 30 min•🌡️ 220
- 10
Remove the cheesecake from the oven and let it rest at room temperature for 1 hour. It will be very jiggly, which is normal.
⏱️ 60 min
- 11
Chill the cheesecake in the refrigerator overnight (approximately 12 hours).
⏱️ 720 min
- 12
A few hours before serving, remove the cheesecake from the fridge to allow it to come to room temperature. Slice with a warm knife for clean cuts.
⏱️ 180 min
Kitchen Tools
Burnt Basque Cheesecake
- 800 g full-fat cream cheese, room temperature
- 200 g granulated sugar
- 5 g vanilla sugar
- 5 large whole eggs
- 470 ml double or heavy cream
- 50 g sour cream
- 35 g plain all-purpose flour
- 2 sheets parchment paper
Instructions
- 1
Place the room temperature full-fat cream cheese into a large mixing bowl.
⏱️ 1 min - 2
Add the granulated sugar and vanilla sugar to the cream cheese. Whisk the mixture until everything is well combined and smooth. This should take about 3-4 minutes. An electric whisk can be used for convenience.
⏱️ 4 min - 3
In a separate bowl, whisk the large whole eggs until they are fully smooth and lump-free.
⏱️ 2 min - 4
Add the whisked eggs to the cream cheese mixture and continue whisking until smooth.
⏱️ 2 min - 5
Pour in the double or heavy cream and sour cream. Continue whisking until the mixture is silky and well combined.
⏱️ 3 min - 6
Sift the plain all-purpose flour into the mixture. Gently fold the flour until it is fully incorporated and there are no lumps.
⏱️ 3 min - 7
Line a 22 cm cake tin with two layers of parchment paper, pressing it in and ensuring the edges overhang the sides of the tin.
⏱️ 2 min - 8
Pour the cheesecake mixture into the prepared lined tin.
⏱️ 1 min - 9
Preheat your oven to 220°C. Once preheated, bake the cheesecake for about 30 minutes, or until the top is deeply golden brown.
⏱️ 30 min•🌡️ 220 - 10
Remove the cheesecake from the oven and let it rest at room temperature for 1 hour. It will be very jiggly, which is normal.
⏱️ 60 min - 11
Chill the cheesecake in the refrigerator overnight (approximately 12 hours).
⏱️ 720 min - 12
A few hours before serving, remove the cheesecake from the fridge to allow it to come to room temperature. Slice with a warm knife for clean cuts.
⏱️ 180 min