Basque Burnt Cheesecake
A crustless Spanish cheesecake baked at high heat for a caramelized exterior and creamy center.
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Ingredients
- 2 pounds Cream cheese, room temperature
- 1.5 cups Granulated sugar
- 6 units Large eggs
- 2 cups Heavy cream
- 1 teaspoon Kosher salt
- 1 teaspoon Vanilla extract
- 0.33 cup All-purpose flour
- 1 tablespoon Unsalted butter(optional)
Instructions
- 1
Preheat your oven to 400°F (200°C) and grease a 9-inch springform pan, lining it with two overlapping sheets of parchment paper so it rises 2 inches above the rim.
- 2
In a large bowl or stand mixer, beat the room-temperature cream cheese and sugar on medium speed until perfectly smooth and the sugar has dissolved.
- 3
Add the eggs one at a time, beating each into the mixture thoroughly before adding the next to ensure a silky emulsion.
- 4
Reduce the mixer speed to low and slowly pour in the heavy cream, vanilla extract, and salt, mixing until just combined.
- 5
Sift the flour over the batter and gently fold it in with a spatula or whisk until no lumps remain, being careful not to over-aerate the batter.
- 6
Pour the batter into the prepared pan and tap it firmly on the counter to release any large air bubbles.
- 7
Bake for 50 to 60 minutes until the top is dark brown (nearly burnt) and the cheesecake still has a distinct jiggle in the center.
- 8
Let the cheesecake cool completely in the pan on a wire rack before unmolding; it will fall slightly as it cools, creating the signature rustic look.
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