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Thom Bastian

Super Creamy Basque Burnt Cheesecake

A super creamy and easy Basque burnt cheesecake recipe, featuring a rich, custardy interior and a beautifully caramelized top.
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Cook Time 30 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 250 g cream cheese
  • 60 g sugar
  • 5 g cake flour
  • 1 egg yolk
  • 1 egg
  • 150 g whipping cream

Method
 

  1. Gather: cream cheese
    Place the cream cheese in a bowl and soften it with a spatula until smooth.
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  2. Gather: sugar
    Add the sugar to the softened cream cheese and mix thoroughly with a spatula until well combined and smooth.
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  3. Gather: cake flour
    Sift the cake flour into the cream cheese mixture and whisk until it is fully incorporated and the batter is smooth.
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  4. Gather: egg yolk
    Add the egg yolk to the batter and whisk until it is completely blended in.
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  5. Gather: egg
    Crack in the whole egg and continue whisking until the mixture is smooth and uniform.
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  6. Gather: whipping cream
    Pour the whipping cream into the batter and whisk until everything is well combined and the batter has a smooth consistency.
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  7. Line a 14cm cake mold with parchment paper, ensuring the paper extends above the rim of the mold.
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  8. Pour the prepared cheesecake batter into the parchment-lined mold.
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  9. Gently tap the mold on the counter a few times to release any trapped air bubbles from the batter.
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  10. Bake the cheesecake in a preheated oven at 220°C for 30 minutes, or until the top is deeply caramelized and the center is slightly jiggly.
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  11. Remove the cheesecake from the oven and let it cool completely in the mold before attempting to remove it.
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  12. Carefully remove the cooled cheesecake from the mold and parchment paper, then slice and serve.
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