Basque Burnt Cheesecake
This is a crustless cheesecake with a delicious burnt top. Quick and easy to prepare.
Equipment
Ingredients
- 10 oz Cream Cheese softened / room temperature
- ½ cup Sugar
- 2 small Eggs
- 1 cup Heavy Cream
- 1 tsp Vanilla Extract
- ¼ tsp Fine Salt
- 2 Tbsp Flour
Instructions
- Preheat oven to 400F degrees
- Butter and line a 9x5 inch loaf pan with line with 2 overlapping sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides for easier release of cheesecake from the pan.
- It helps to keep the parchment from folding in if you crumple it first.
- Using the paddle attachment of your stand mixer, beat softened creamcheese and sugar on medium-low speed, scraping down sides of bowl until soft and creamy.
- Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next.
- Scrape down sides of bowl, then reduce mixer speed to medium-low.
- Add cream and vanilla extract and beat until combined, about 30 seconds.
- Turn off mixer and sift flour and salt evenly over cream cheese mixture.
- Beat on low speed until incorporated, about 15 seconds.
- Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
- Pour onto prepared pan and bake until the top is really golden dark brown and still very jiggly in the center, 60–65 minutes.
- You can see some cracks on top of the cheesecake.
- Let cool slightly (it will fall drastically as it cools), then unmold.
- Let cool completely.
- Carefully peel away parchment from sides of cheesecake.
- Put on the fridge to chill for at least 2 hours or if you can wait, this is better eaten the next day.
Tried this recipe?Let us know how it was!