Classic Basque Burnt Cheesecake
Традиционно ястие · Spanish
A famously crustless cheesecake from the Basque Country, known for its deeply caramelized, almost burnt top and creamy, custardy interior. Baked at high heat for a dramatic effect.
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Съставки
- Cream cheese1000 g
- Granulated sugar300 g
- Heavy cream500 ml
- Eggs5 large
- All-purpose flour2 tbsp
- Salt1/4 tsp
- Vanilla extract1 tsp
Стъпки
- 1
Preheat oven to 200°C (400°F). Line a 9-inch springform pan with parchment paper, ensuring the paper extends well above the rim.
- 2
In a large bowl, beat cream cheese until smooth. Gradually add sugar and beat until well combined.
- 3
Beat in eggs one at a time, mixing until just incorporated after each addition.
- 4
Stir in heavy cream, flour, salt, and vanilla extract until the batter is smooth and homogenous.
- 5
Pour the batter into the prepared pan.
- 6
Bake for 50-60 minutes, or until the top is deeply caramelized and the center is still jiggly.
- 7
Let the cheesecake cool completely in the pan at room temperature, then chill in the refrigerator for at least 4 hours, or preferably overnight.
- 8
Serve chilled.
