Ingredients :
(for an 8-inch cheesecake):
2 cups (500g) cream cheese, softened
1 cup (200g) granulated sugar
4 large eggs (at room temperature)
1 1/4 cups (300ml) heavy cream
1/4 cup (30g) all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
Instructions:
- Preheat and Prepare:
Preheat your oven to 400°F (200°C).
Line an 8-inch springform pan with parchment paper, leaving enough overhang to prevent spills.
- Mix the Batter:
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Slowly pour in the heavy cream, continuing to mix until fully incorporated.
- Sift the flour into the mixture, then add the vanilla extract and salt. Gently mix until smooth.
- Bake:
Pour the batter into the prepared pan.
Bake for 50-60 minutes, or until the top is deeply golden and slightly charred. The center should still jiggle slightly when you shake the pan.
- Cool and Serve:
Let the cheesecake cool in the pan for at least 2 hours.
Remove from the pan, slice, and enjoy!
Tips for Success:
Use room-temperature ingredients for a smooth batter.
Don’t skip the parchment paper—it prevents sticking and helps create that signature rustic look.
Refrigerate leftovers (if any!) and enjoy chilled or at room temperature.
Enjoy your creamy, caramelized Basque Burnt Cheesecake!