Basque Cheesecake Recipe: Make the Perfect Burnt Cheesecake
Indulge in the delightful Basque cheesecake with a crunchy caramelized crust and a lusciously smooth center, follow for the unique treat.
Ingredients
- 32 oz Philadelphia cream cheese 4 8 oz blocks, or 905g
- 6 large eggs
- 1 ⅓ cups granulated sugar 290g
- 2 ½ tbsp cornstarch 22g
- 1 ½ cups heavy cream 360g
- ½ tsp salt
- 1 tsp vanilla bean paste
- 20 g milk or semi-sweet chocolate
- 20 g heavy cream
Instructions
Preparation:
- Take out all ingredients from the fridge at least 1 hour before starting.
- Preheat your oven to 410°F (bottom heating).
- Prepare an 8x3" cake pan: butter the bottom and line with 2 large parchment sheets. The parchment should rise above the pan's edge.
Making the Batter:
- In a stand mixer, cream the cream cheese for 2-3 minutes until smooth. Scrape the bowl to remove lumps.
- Add sugar and mix for another 2-3 minutes until dissolved. Scrape and mix for 30 more seconds.
- In a separate bowl, break the eggs. Add eggs one at a time to the mixer, mixing at medium speed. Do not overmix.
- Add heavy cream, vanilla, and salt. Mix for 30 seconds.
- Sift in the cornstarch and mix for 30-60 seconds until well combined.
Baking:
- Pour the batter into the prepared cake pan. Tap the pan on the counter to remove air bubbles.
- Place the pan on the middle rack of the preheated oven. Bake for about 55 minutes, checking at 50 minutes.
- In the last 3-4 minutes, turn on the broiler to brown the top. If you want it more set, bake for 60 minutes.
- Remove from oven; it will still be wobbly. Let it rest at room temperature for 5 minutes, then place it in the fridge to cool overnight.
Serving:
- Serve cold from the fridge.
- If you want chocolate ganache, pour hot cream over chopped chocolate, wait 5 minutes, and mix until smooth. Pour over cheesecake slices while warm.