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Basque Burnt Cheesecake

Print Recipe
Cook Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 250 g Cream cheese
  • 60 g Granulated sugar
  • 5 g Cake flour
  • 1 Egg yolk
  • 1 Egg
  • 150 g Whipping cream

Method
 

  1. Gather: cream cheese
    Unwrap and place 250g of cream cheese into a mixing bowl, then use a spatula to soften it until smooth.
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  2. Gather: granulated sugar, cream cheese
    Add 60g of granulated sugar to the softened cream cheese and mix well with the spatula until fully incorporated and smooth.
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  3. Gather: cake flour
    Sift 5g of cake flour into the cream cheese mixture and whisk until no lumps remain and the batter is smooth.
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  4. Gather: egg yolk
    Separate one egg yolk and add it to the mixture, whisking until fully combined.
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  5. Gather: egg
    Crack and add one whole egg to the batter, then whisk thoroughly until the egg is completely incorporated and the mixture is uniform.
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  6. Gather: whipping cream
    Pour 150g of whipping cream into the batter and whisk until the mixture is smooth and has a consistent, pourable texture.
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  7. Line a 14cm cake mold with parchment paper, ensuring the paper extends above the rim to create a rustic look.
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  8. Pour the cheesecake batter into the prepared mold and gently tap it on the counter a few times to release any air bubbles.
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  9. Bake the cheesecake in a preheated oven at 220°C for 30 minutes, or until the top is deeply caramelized and the center is still slightly jiggly.
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  10. Remove the cheesecake from the oven and allow it to cool completely before serving.
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  11. Carefully remove the cheesecake from the mold by lifting the parchment paper, then transfer it to a serving board.
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  12. Slice the Basque Burnt Cheesecake into wedges and serve.
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