Ultimate Basque Burnt Cheesecake Recipe

Ingredients

• 1 tablespoon soft unsalted butter, or as needed
• parchment paper
• 3 (8 ounce) packages cream cheese, softened
• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 0.5 teaspoon fine salt
• 0.5 teaspoon vanilla extract
• 4 jumbo eggs, at room temperature
• 1.25 cups heavy cream

Instructions

1. Preheat your oven to 400 degrees F (200 degrees C) for optimal baking.
2. Grease a 9-inch cake pan thoroughly. Cut a large piece of parchment paper to overhand the pan's edges. Butter the paper, press into the pan, and smooth out wrinkles. Trim excess paper, leaving a 1-2 inch overhang.
3. In a bowl, mix cream cheese, sugar, flour, and salt until exceptionally smooth using a spatula.
4. Incorporate vanilla and one egg, whisking until combined. Gradually add the remaining eggs, one at a time, whisking after each addition. Pour in heavy cream and blend until the mixture is smooth.
5. Carefully pour the batter into the prepared cake pan. Gently tap the pan on the counter to release trapped air bubbles.
6. Bake in the preheated oven for 50-55 minutes, or until the cheesecake is puffed, deeply browned, and almost burnt around the edges. For the final 10 minutes, increase the oven temperature to 425 degrees F (220 degrees C).
7. Allow the cheesecake to cool at room temperature for a minimum of 25 minutes. Carefully lift the cheesecake onto a serving plate, and peel away the parchment paper using a knife or spatula if needed. Refrigerate for at least 4 hours, or preferably overnight, to ensure it's thoroughly chilled before serving.

Nutrition

• Calories: 467 kcal
• Fat Content: 38 g
• Fiber Content: 0 g
• Sugar Content: 20 g
• Sodium Content: 359 mg
• Protein Content: 9 g
• Cholesterol Content: 204 mg
• Carbohydrate Content: 25 g
• Saturated Fat Content: 23 g
• Unsaturated Fat Content: 0 g