Burnt Basque Cheesecake
Burnt Basque Cheesecake is not your traditional cheesecake. The top is almost burnt while the center is jiggly. The result is a mouth-watering combination of textures and tastes that blend together perfectly. Almost no effort is required to make one.
Ingredients
- 350 g sugar
- 1 kg cream cheese room temperature
- ¼ tsp salt
- 5 pcs eggs large
- 2 cups heavy cream 480ml
- 30 g all-purpose flour
- 1 tsp vanilla extract
Instructions
- Preheat the oven to 400°F (200°C). Grease a 10-inch (25 cm) springform pan and line it with 2 layers of parchment paper, leaving 2 to 3 inches (5 to 7.5 cm) overhanging the top of the pan.
- In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth. Mixing is complete when the sugar granules can not be felt. Add the salt and mix. Add the vanilla extract towards the end of mixing. Incorporate the eggs "one by one" and stir until fully incorporated. Whisk in the cream. With a sifter, add the flour to the mixture and fold it in gently.
- Pour the batter into the prepared pan and bake for 60 minutes, or until browned and almost burned-looking on top. This can really vary oven to oven, so it helps to have your eye on the cheesecake from 60 minutes forward. The center will still be quite jiggly, but the cake is ready. Remove from the oven and cool.
- Before serving, remove the outer part of the springform and gently tug away the parchment paper. Serve at room temperature (approximately 30 mins.). Note: when you first remove it from the oven it will be puffy and jiggly but as it cools down it will collapse and look more like a traditional pie (see photo).
Notes
Final Note from the taster: The pie is a cross between a traditional cheesecake and an egg pie with a slight taste of burnt toast. Quite custardy. Also you may want to serve it in small portions because it's light on the palette but heavy on the tummy.
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