Here’s a recipe for a classic Burnt Basque Cheesecake. This cheesecake is known for its rich, creamy interior and a deeply caramelized, almost burnt top.
Ingredients:
- 2 pounds (900g) cream cheese, at room temperature
- 1 1/2 cups (300g) granulated sugar
- 6 large eggs
- 2 cups (480ml) heavy cream
- 1 teaspoon vanilla extract
- 1/4 cup (30g) all-purpose flour
- 1/2 teaspoon kosher salt
Instructions:
- Preheat the Oven:
- Preheat your oven to 400°F (200°C). Line a 10-inch (25cm) springform pan with parchment paper, ensuring the paper goes up the sides of the pan to prevent sticking and spillage. You may need two sheets of parchment paper.
- Prepare the Batter:
- In a large mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar, beating until fully incorporated.
- Add the eggs one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl as needed.
- Pour in the heavy cream and vanilla extract, and mix until combined.
- Sift the flour and salt over the batter and fold in gently with a spatula until smooth and no lumps remain.
- Bake the Cheesecake:
- Pour the batter into the prepared springform pan. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 50-60 minutes, or until the top is a deep golden brown and the center is still slightly jiggly. The cheesecake will puff up dramatically but will settle as it cools.
- Cool and Serve:
- Let the cheesecake cool in the pan to room temperature. It will continue to set as it cools.
- Once completely cool, remove the cheesecake from the pan. You can refrigerate it for a few hours or overnight for easier slicing, although it’s also delicious at room temperature.
- Serve the cheesecake plain or with a dusting of powdered sugar.
Enjoy your delicious Burnt Basque Cheesecake!