Burnt Basque Cheesecake Recipe
This cheesecake is known for its rustic appearance with the burnt top and its creamy, custard-like interior. It's a delightful dessert that's both visually striking and delicious.
Ingredients
- 500 g cream cheese
- 250 ml heavy cream
- 1/4 tsp salt
- 1.5 tsp vanilla
- 3/4 cup sugar
- 3 eggs
- 1.5 tbs corn flour
Instructions
- Preheat your oven to 400°F (220°C). Grease a 8-inch (20 cm) round baking pan and line the bottom with baking paper. Ensure the baking paper extends beyond the edges of the pan for easy removal later.
- In a large mixing bowl, add the cream cheese and sugar. Use an electric mixer or a stand mixer to beat the mixture on medium speed until smooth and creamy. This should take about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
- Pour in the heavy cream and vanilla extract and continue to mix until everything is well combined.
- Sift the all-purpose flour over the batter and add a pinch of salt. Mix just until the flour is incorporated. Be careful not to overmix.
- Pour the batter into the prepared pan. It will be quite liquidy, which is normal.
- Place the pan on a baking sheet (to catch any potential drips) and then into the preheated oven.
- Bake the cheesecake at 400°F (200°C) for about 50-60 minutes or until the top is deeply browned and has a slightly cracked appearance. The center should still be slightly jiggly when you gently shake the pan.
- Remove the cheesecake from the oven and let it cool in the pan for about 30 minutes. Then, refrigerate it for at least 3 hours, but preferably overnight, to allow it to set and develop its flavors.
- Once chilled, use the parchment paper overhang to gently lift the cheesecake out of the pan. You can dust it with powdered sugar or cocoa powder for a finishing touch, but this is optional.
- Slice and serve your Basque burnt cheesecake, and enjoy!