Burnt Basque Cheesecake
A creamy and uniquely flavorful cheesecake with a delightful burnt top, easy to prepare and perfect for various occasions.
Ingredients
For the cheesecake filling
- 2 cups cream cheese, softened (about 450g)
- 1 cup granulated sugar (200g)
- ¼ cup all-purpose flour (30g)
- 4 large eggs
- 1 cup heavy cream (240ml)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Instructions
Preparation
- Gather all the necessary ingredients. Ensure your cream cheese is at room temperature for easy mixing.
- Preheat the oven to 400°F (200°C).
- Line a 9-inch round cake pan with parchment paper, ensuring the parchment overhangs the edges.
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar and mix until well combined and fluffy.
- Gently add the all-purpose flour and mix until just combined to avoid overmixing.
- In a separate bowl, lightly beat the eggs. Add them one at a time to the cream cheese mixture, mixing on low speed and scraping down the sides as necessary.
- Add the heavy cream, vanilla extract, and salt, mixing on low speed until smooth.
Baking
- Pour the cheesecake batter into the lined cake pan and smooth the top.
- Bake in the preheated oven for 50-60 minutes until the top is deeply browned and the center is slightly jiggly.
Cooling
- Remove the cheesecake from the oven and allow it to cool in the pan for about 30 minutes.
- Lift out using the parchment paper and refrigerate for at least 4 hours, preferably overnight.
Notes
Store in the refrigerator wrapped in plastic wrap to prevent odors. Can last up to five days. Consider adding toppings like fresh fruit or caramel for variations.