Classic Basque Burnt Cheesecake
Tradicionalno jelo · 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 contrast in texture and flavor.
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Sastojci
- Cream cheese1000g
- Granulated sugar300g
- Eggs5 large
- Heavy cream500ml
- All-purpose flour2 tablespoons
- Salt1/4 teaspoon
- Vanilla extract1 teaspoon
Koraci
- 1
Preheat oven to 400°F (200°C). 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 almost black, and the center is still jiggly.
- 7
Let the cheesecake cool completely in the pan on a wire rack. It will deflate as it cools.
- 8
Chill in the refrigerator for at least 4 hours, or preferably overnight, before serving.
