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Basque Burnt Cheesecake

A simple, rustic dessert with a scorched top and creamy center that evokes comfort and nostalgia.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 2 hours
Servings: 8 servings
Course: Dessert
Cuisine: Spanish
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 500 grams cream cheese, softened Use room temperature for smoother mixing.
  • 3/4 cup sugar (150g)
  • 1/2 tsp salt (3g)
  • 3 large eggs Use room temperature.
  • 1 tsp vanilla extract (5ml)
  • 1 and 1/4 cup heavy cream (300ml)
  • 3 tbsp cornstarch (15g) To be sifted in.

Method
 

Preparation
  1. Preheat oven to 240 degrees C (450 degrees F).
  2. Scrunch two precut parchment papers and spray oil on a 7"x3" springform pan. Place the parchment papers in the pan.
  3. In a bowl, beat softened cream cheese until smooth for about 2 minutes.
  4. Add sugar and salt, and beat for 15 seconds.
  5. Add eggs one at a time, then add vanilla and heavy cream, and mix to combine.
  6. Sift in cornstarch and mix to combine.
  7. Pour the batter into the prepared pan and tap to release excess bubbles.
Baking
  1. Bake for 30 minutes or until deep golden brown.
  2. Let the cheesecake cool completely, then refrigerate for at least 2 hours or overnight.
Serving
  1. Slice with a sharp knife warmed under hot water for clean edges.
  2. Serve chilled or at cool room temperature with lightly sweetened whipped cream or roasted berry compote.

Notes

Wrap well with plastic wrap or keep in an airtight container and store in the refrigerator for up to 4-5 days. The cheesecake mellows and becomes silkier after a day. You can freeze slices wrapped tightly for up to one month; thaw in the fridge before serving.