BASQUE BURNT CHEESECAKE
A rich, creamy Basque-style burnt cheesecake with a deeply caramelized top and custardy center. Elegant, impressive, and surprisingly simple with just a few basic ingredients.
TIME: 1 HOUR 15 MINUTES
DIFFICULTY: EASY
SERVINGS: 12
NUTRITIONAL FACTS
Calories
420
Fats
29 g
Saturates
17 g
Carbs
28 g
Sugars
27 g
Protein
8 g
Fibre
0 g
Salt
0.6 g
Nutrition values are estimated per serving and may vary depending on the ingredients used.
INGREDIENTS
- 1 kg cream cheese, Philadelphia or mascarpone
- 5 whole eggs
- 2 egg yolks
- 300 g granulated sugar
- 20 g all-purpose flour
- 200 g heavy cream
- 2 tsp vanilla extract
EQUIPMENT
- Mixer
- Mixing bowl
- Springform pan
- Parchment paper
- Oven
METHOD
- Preheat oven to 200°C (390°F).
- Beat cream cheese and sugar for ~5 minutes until completely smooth.
- Add eggs one at a time, then yolks, mixing well after each addition.
- Add heavy cream and vanilla; mix to combine.
- Sift in the flour and gently fold until smooth.
- Line a 23 cm (9-inch) springform pan with 2 overlapping sheets of parchment, letting them overhang.
- Pour in the batter, smooth the top, and bake 50–60 minutes until the top is deeply browned and the center still jiggles.
- Cool 1 hour at room temperature, then refrigerate until fully set (ideally overnight).
