Basque Burnt Cheesecake
Quick answer
- Active time
- 55 min
- Waiting
- See the steps
- Level
- Medium
- Servings
- 8 servings
- Ingredients
- 6
About this dish
No crust goes into the pan, only a tall collar of parchment, and the batter bakes at 230°C until the top turns deep brown with a bitter caramel smell.
Read more
After four hours or more in the fridge the cake is firm, and a while at room temperature before serving brings the center back to soft and creamy.
Ingredients
Instructions
- 1
Preheat the oven fully to 230°C.
Line an 18cm pan with parchment rising at least 4cm above the rim, pressing it into the corners so the batter can rise without spilling over.
- 2
Soften 600g cream cheese at room temperature for at least 30 minutes, then loosen it first with a spatula.
Add 180g sugar and mix until no cheese lumps or sugar grains are visible.
- 3
Add the 4 eggs one at a time, mixing on low speed until each disappears before adding the next.
Pour in 300ml heavy cream and 1 teaspoon vanilla extract, then mix just until smooth.
- 4
Sift in 15g all-purpose flour and fold with a spatula, scraping the bottom of the bowl so no dry pockets remain.
Stop as soon as the flour disappears to avoid a heavy texture.
- 5
Pour the batter into the lined pan and tap it lightly once or twice if large bubbles appear.
Bake at 230°C for 30 to 35 minutes, and do not open the oven door midway.
- 6
Remove the cake when the top is deeply dark and set while the center still jiggles like jelly.
Cool at room temperature, chill for at least 4 hours, and serve near room temperature.
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