Burnt Basque Cheesecake
This rustic Spanish-style cheesecake delivers a caramelized exterior with an impossibly creamy center. It's simple, stunning, and absolutely worth every bite.
Equipment
- springform pan
- electric mixer
Ingredients
- 2 lb Cream Cheese
- 1 1/2 cups Granulated Sugar
- 6 Large Eggs
- 2 cups Heavy Cream
- 1 tsp Vanilla Extract
- 1/3 cup All-Purpose Flour
- 1/4 tsp Salt
Instructions
- Preheat your oven to 400F. Line a 10-inch springform pan with two overlapping sheets of parchment paper, pressing them into the corners and letting the crinkled edges hang well over the sides. Do not grease - the rustic parchment look is part of the charm.
- In a large bowl, beat the cream cheese and granulated sugar with an electric mixer on medium speed until completely smooth and no lumps remain, about 3 minutes. Scrape down the sides of the bowl as needed.
- Add the eggs one at a time, beating on medium-low speed after each addition until just incorporated before adding the next. Do not overmix.
- Pour in the heavy cream and vanilla extract. Mix on low speed until the batter is smooth and pourable.
- Sift the flour and salt over the batter. Gently fold in with a spatula until no streaks of flour remain and the batter is silky smooth.
- Pour the batter into the prepared pan. Bake for 55-65 minutes until the top is deeply caramelized and dark golden brown, but the center still jiggles like set custard when you gently shake the pan.
- Let the cheesecake cool completely at room temperature - the center will sink slightly and become incredibly creamy. Refrigerate for at least 4 hours or overnight. Peel back the parchment and slice to serve.
Nutrition
Serving: 1servingCalories: 502kcalCarbohydrates: 31gProtein: 9gFat: 38g