For a 20–22 cm round tin or a rectangular (loaf) tin as pictured:
500g of Philadelphia-type cream cheese, at room temperature
200 g of sugar
4 large eggs
250 ml of full-fat liquid cream (30–35% fat)
1 tablespoon of flour (optional but stabilizes the texture)
1 tsp vanilla extract
1 pinch of salt
Necessary utensils
A 20–22 cm mold
Baking paper
A medium or large bowl
A whisk or electric mixer
Spatula
Preparation Steps
1. Prepare the mold
Start by preheating your
1. Prepare the mold
Start by preheating your oven to 210–220°C.
Next, line the mold with slightly crumpled baking paper. This creates the characteristic irregular effect of the Burnt Basque Cheesecake.
2. Working with the cheese
In a bowl, whisk the cream cheese until smooth and pliable.
Add the sugar and mix until completely dissolved.
3. Add the eggs
Add the eggs one by one, while whisking.
This step allows you to obtain a homogeneous dough, without lumps.
4. Finalize the device
Next add the vanilla, the pinch of salt, then the liquid cream.
Finish by incorporating the sifted flour if you want a firmer texture.
The paste should be fluid, shiny and slightly thick.
5. Cooking
Pour the batter into the prepared mold.
Bake for 35 to 45 minutes, depending on your oven.
The top should be browned, almost burnt, while the center should jiggle slightly when you move the mold.
Tip: If the color is not dark enough, increase the oven temperature to 230°C for an additional 5 minutes.
6. Cooling
Allow to cool completely to room temperature in the mold.
Then place the cheesecake in the refrigerator for at least 4 hours, ideally overnight for a perfect texture.
Tips for making a successful Basque Burnt Cheesecake
Use ingredients at room temperature for a smooth texture.
Do not overcook: the cheesecake should remain slightly wobbly in the center so that the texture is creamy after cooling.
High-temperature cooking is key to achieving the brown, caramelized surface.
For a more intense flavor, add lemon zest or a pinch of cinnamon.
For a firmer version, add an extra tablespoon of flour.
Conservation
The cheesecake can be kept in the refrigerator for 3 to 4 days.
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