Basque Burnt Cheesecake

• 4 large eggs, at room temperature
• 1 cup granulated sugar, divided
• 16 oz cream cheese, softened
• 1 cup heavy cream
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup all-purpose flour
• 1 tbsp unsalted butter, melted

Steps

1. 1 Preheat oven to 325°F and position a rack in the center.
2. 2 Wrap a 9-inch springform pan with aluminum foil to prevent leaks.
3. 3 In a large bowl, whisk together eggs and 1/2 cup sugar until pale and thick.
4. 4 Add cream cheese and beat until smooth.
5. 5 Mix in heavy cream, vanilla, and salt until fully combined.
6. 6 In a separate bowl, whisk flour with remaining 1/2 cup sugar, then fold into the cheesecake mixture.
7. 7 Pour batter into prepared pan and smooth the top.
8. 8 Place the springform pan in a larger roasting pan and fill with hot water until it reaches halfway up the sides of the springform pan.
9. 9 Bake for 50-60 minutes, until the edges are set but the center jiggles slightly.
10. 10 Remove from oven and increase oven temperature to 500°F.
11. 11 Return cheesecake to the oven for 5-10 minutes until the top is deeply caramelized.
12. 12 Cool completely, then refrigerate for at least 4 hours before serving.

Nutrition

Tips

• For a perfectly smooth top, avoid stirring the batter too much after adding the flour.
• Use an oven thermometer to ensure accurate temperature for the caramelized top.
• If you don't have a kitchen torch, the broiler works well for the burnt effect.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.

Serving Suggestions

• Serve with a berry compote for a fresh contrast.
• Pair with a dollop of whipped cream or a sprinkle of fresh herbs like thyme for a unique twist.

FAQ