Burnt Basque Cheesecake 🥮
Recipe:
🥮 Preheat the oven
Set your oven to 220°C (425°F).
Line a 7- or 8-inch round baking pan with parchment paper, making sure it comes up above the rim by at least 2 inches (the cake will rise).
🥮 Prepare the batter
In a large bowl, beat the cream cheese and sugar together until smooth and creamy (no lumps).
Add eggs one at a time, mixing after each addition.
Pour in the heavy cream and vanilla extract, and mix until smooth.
Sift in the flour (if using) and salt, then mix gently until well combined.
🥮 Pour into pan
Pour the batter into the lined pan and tap lightly on the counter to remove air bubbles.
🥮 Bake until burnt and set
Bake for 45–55 minutes, depending on your oven.
The top should be deeply browned (almost burnt), and the center should still jiggle slightly when you shake the pan.
🥮 Cool and chill
Let the cheesecake cool completely in the pan — it will sink a little, that’s normal!
For the best texture, chill in the refrigerator for at least 4 hours or overnight before serving.
🥮 Serve and enjoy
Peel off the parchment paper, slice, and serve slightly chilled or at room temperature.