Basque burnt cheesecake
"This “burnt” cheesecake from the Basque Country doesn’t require making a crust, so it's a super easy recipe! It doesn’t need much time to cool and it doesn’t matter if the surface cracks and gets browned. You may have to experiment with the baking time, as each oven is different. If it’s still too soft, leave it in the oven for a little longer. Have fun baking!"
Difficulty
Easy 👌Preparation
Baking
Resting
Ingredients
Utensils
oven, springform pan (9 in.), 2 parchment paper, stand mixer with paddle, rubber spatula, sieve
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Nutrition per serving
Step 1/4
- unsalted butter
- oven
- springform pan (9 in.)
- 2 parchment paper
Preheat the oven to 200°C/390°F. Grease a springform pan with butter, then line with 2 sheets of parchment paper, leaving enough to fold and hang over on the pan’s rim.
Step 2/4
- 225 g cream cheese
- 75 g sugar
- stand mixer with paddle
Whip cream cheese and sugar together in a stand mixer with a paddle attachment for approx. 2 min., or until sugar has completely dissolved.
Step 3/4
- 1½ eggs
- 117½ g heavy cream
- ¼ tsp vanilla extract
- ⅛ tsp salt
- rubber spatula
Add eggs, one at a time, to the stand mixer, mixing in between. Brush the sides down with a rubber spatula, then add cream, vanilla extract, and salt, and stir to combine.
Step 4/4
- 12½ g flour
- sieve
Sift flour into the cream cheese mixture, then gently fold the ingredients together just until combined. Pour the batter into the lined springform pan and bake at 200°C/390°F for approx. 60 min. Let cool completely to room temperature before serving. Enjoy!
Enjoy your meal!
