Burnt Basque Cheesecake

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Burnt Basque cheesecake is a popular dessert originating from the Basque region of Spain. Unlike a traditional cheesecake, the burnt Basque cheesecake has a unique burnt exterior with a creamy and custardy interior. The cheesecake is made with a few simple ingredients, including cream cheese, heavy cream, sugar, eggs, and flour.

The ingredients are blended together to create a smooth batter that is then baked at a high temperature until the top is golden brown and slightly burnt. The cheesecake is served chilled and often dusted with powdered sugar. The burnt Basque cheesecake has gained popularity in recent years and is now commonly found on dessert menus in restaurants around the world.

Ingredients

900g Cream Cheese (Room Temp)400g Sugar6 Large Eggs480ml Double Cream50g Plain Flour1 Tsp Vanilla ExtractButter for the pan

Method

1. Place a rack in middle of oven; preheat to 200C. Butter pan, then line with parchment2. Beat cream cheese and sugar in the bowl using a stand mixer or a hand held Whisk, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes3. Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.4. Sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl and continue to beat until batter is very smooth and silky, about 10 seconds.5. Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.6. Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature.