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Basque Burnt Cheesecake Recipe
Ingredients:
- 2 1/4 cups (500g) cream cheese, room temperature
- 1 1/4 cups (250g) granulated sugar
- 4 large eggs
- 1 1/2 cups (360ml) heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1/4 teaspoon salt
- Powdered sugar (for dusting)
Instructions:
- Preheat Oven:
- Preheat your oven to 400°F (200°C).
- Line a 9-inch (23 cm) springform pan with parchment paper, ensuring the paper extends about 2 inches above the top of the pan.
- Prepare the Batter:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Add the heavy cream and vanilla extract, and mix until fully incorporated.
- Sift in the flour and salt, and fold them into the batter until no lumps remain.
- Bake the Cheesecake:
- Pour the batter into the prepared springform pan.
- Bake in the preheated oven for 50-60 minutes, or until the top is deeply golden brown and the center is still slightly jiggly.
- The cheesecake will puff up during baking and deflate as it cools, creating a rustic, cracked top.
- Cool and Serve:
- Allow the cheesecake to cool completely in the pan on a wire rack. The center will continue to set as it cools.
- Once cool, remove the cheesecake from the pan and peel away the parchment paper.
- Dust with powdered sugar before serving if desired.
Enjoy your Basque burnt cheesecake with its distinctive burnt top and creamy interior. It’s a delightful dessert that pairs perfectly with coffee or tea.
