Basque Burnt Cheesecake (Print Version)
# Ingredients:
→ Dairy
01 -
670 g (3 cups) full-fat cream cheese, at room temperature
02 -
300 g (1⅓ cups) heavy cream, 36% fat, at room temperature
→ Dry Ingredients
03 -
200 g (1 cup) granulated sugar
04 -
30 g (¼ cup) all-purpose flour
→ Eggs
05 -
4 large eggs, at room temperature
# Instructions:
01 -
Loosely line an 8-inch (20 cm) springform pan with 2 square pieces of parchment paper. Ensure the papers extend about 2 inches (5 cm) above the edges to contain the rising cheesecake.
02 -
Preheat the oven to 220°C (430°F) with conventional heat (no fan).
03 -
Place room-temperature cream cheese in a bowl and gradually incorporate sugar and flour while mixing on low speed with an electric hand mixer or stand mixer.
04 -
Incorporate the room-temperature eggs one at a time while continuing to mix at low speed. Avoid whipping to prevent incorporating excess air.
05 -
Slowly pour in the room-temperature heavy cream, mixing until just combined.
06 -
Pour the batter into the prepared springform pan.
07 -
Bake for approximately 40 minutes, checking after 30 minutes. The cheesecake is ready when the top is puffed and caramelized, the edges appear set, and the center remains slightly jiggly but not liquid.
08 -
Allow the cheesecake to cool to room temperature in the pan. Refrigerate for at least 4 hours or overnight to set completely before removing the springform and serving.
09 -
Store leftover cheesecake covered in the refrigerator and consume within 1-2 days for optimal freshness.
# Notes:
01 -
Ensure all ingredients are at room temperature before beginning to prevent lumps in the batter.
02 -
The characteristic burnt top is intentional and adds a caramelized flavor to contrast with the creamy interior.