Name: Burnt Basque Cheesecake
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Soft unsalted butter, or as needed - 1 tablespoon; Parchment paper - 1 tablespoon; Cream cheese, softened - 3 (8 ounce) packages; White sugar - 1 cup; All-purpose flour - 3 tablespoons; Fine salt - ½ teaspoon; Vanilla extract - ½ teaspoon; Eggs, at room temperature - 4 jumbo; Heavy cream - 1 ¼ cups

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Burnt Basque Cheesecake

1. Soft unsalted butter, or as needed - 1 tablespoon

2. Parchment paper - 1 tablespoon

3. Cream cheese, softened - 3 (8 ounce) packages

4. White sugar - 1 cup

5. All-purpose flour - 3 tablespoons

6. Fine salt - ½ teaspoon

7. Vanilla extract - ½ teaspoon

8. Eggs, at room temperature - 4 jumbo

9. Heavy cream - 1 ¼ cups

How to cook deliciously - Burnt Basque Cheesecake

1. Stage

Preheat the oven to 400 degrees F (200 degrees C).

2. Stage

Butter a 9-inch cake pan. Cut a sheet of parchment paper large enough to line the inside of the pan by a few extra inches. Butter the paper and press it into the pan, flattening any major creases. Trim away any excess paper from the sides until you have an inch or two of overhang. Dotdash Meredith Food Studios

3. Stage

Combine cream cheese, sugar, flour, and salt in a bowl; stir and smear together with a spatula until very smooth and creamy. Dotdash Meredith Food Studios

4. Stage

Add vanilla and 1 egg; whisk to combine. Whisk in remaining eggs, one at a time. Pour in heavy cream and mix until smooth. Dotdash Meredith Food Studios

5. Stage

Pour batter into the prepared pan. Tap the pan against the counter to burst any excess air bubbles. Dotdash Meredith Food Studios

6. Stage

Bake in the preheated oven until puffed, very well browned, and nearly burned on the edges, 50 to 55 minutes. Increase oven temperature to 425 degrees F (220 degrees C) for the last 10 minutes.

7. Stage

Let cheesecake cool to room temperature, at least 25 minutes. Lift out onto a plate and peel back parchment paper, using a knife or spatula if needed. Refrigerate until thoroughly chilled, 4 hours to overnight.