Basque Cheesecake
A rich, creamy Basque (burnt) cheesecake with a deeply browned top and a slightly jiggly center. Baked at high heat for a caramelized top and served at room temperature.
Servings: 8 servings
Ingredients
Ingredients
- ?1 teaspoonsoftened butter for the pan
- ?24 ouncescream cheese at room temperature
- ?1 200 gcupgranulated sugar
- ?1 vanilla pod (or 2 teaspoons vanilla extract)
- ?3 largeeggs
- ?1/2 teaspoonkosher salt
- ?1 1/2 cupsheavy cream
- ?1/3 40 gcupall-purpose flour
Instructions
Instructions
- Preheat the oven to 400°F. Place a rack in the center of the oven.
- Rub about 1 teaspoon softened butter over the inside of an 8-inch cake pan (or springform). Press a sheet of parchment into the pan, pressing it up the sides and smoothing it so it adheres; leave excess parchment extending above the rim to use as handles. Set the prepared pan aside.
- In a large bowl using an electric hand mixer or stand mixer, beat 24 ounces cream cheese (at room temperature) until smooth and free of lumps.
- Add 1 cup (200 g) granulated sugar and the vanilla: if using a vanilla pod, split it and scrape the seeds into the bowl; if using extract, add 2 teaspoons. Beat until the mixture is smooth and slightly fluffy, about 1 minute.
- Add the 3 large eggs one at a time, beating briefly after each addition just until the egg is incorporated before adding the next.
- Add 1/2 teaspoon kosher salt. With the mixer running on low, pour in 1 1/2 cups heavy cream in a slow, steady stream and mix until combined, about 1 minute.
- Sift in 1/3 cup (40 g) all-purpose flour and mix on low speed just until the flour is incorporated and the batter is smooth. Do not overmix.
- Pour the batter into the prepared pan and smooth the top with a spatula. Gently tap the pan on the counter a few times to release air bubbles and help the batter settle evenly.
- Put the pan on a baking sheet (to catch any possible spills) and transfer to the oven. Bake 45 to 50 minutes, until the top is deeply browned, the cake is puffed, and the center still jiggles slightly when you gently shake the pan.
- Remove the cheesecake from the oven and let it cool in the pan on a wire rack for about 1 hour.
- After 1 hour, lift the cheesecake out of the pan using the parchment overhang and place it on the rack. Let it cool for 1 more hour at room temperature. As it cools it will deflate and firm up.
- Peel off the parchment, slice, and serve at room temperature.
- Store any leftovers in an airtight container at room temperature or in the refrigerator. If refrigerated, the cheesecake will keep up to three days.
Equipment
- 1Stand-up Mixer
- 1Sieve
- 1 8×8-inch cake pan
- 1tea kettle
Notes
This recipe is super easy. But be sure to beat the cream cheese first. Just to ensure total smoothness.
If you don’t have a vanilla bean pod, just use 2 teaspoons of extract.
The butter in the pan seems strange because we’re using parchment but it helps with the parchment sticking to the pan and not moving.
Make sure the parchment paper goes up the sides of the cake pan.
If you don’t have a vanilla bean pod, just use 2 teaspoons of extract.
The butter in the pan seems strange because we’re using parchment but it helps with the parchment sticking to the pan and not moving.
Make sure the parchment paper goes up the sides of the cake pan.