Basque Burnt Cheesecake
A creamy, mousse-like cheesecake with a distinct caramelized exterior, surprisingly easy to make.
4h 40m·DESSERT4Servings
Nutrition
665kcal
12gProtein
35gCarbs
54gFat
Ingredients
Cream Cheese
380 g
Castor Sugar
100 g
Salt
To taste
0.3 tsp
Vanilla Paste/Extract
½ tsp
Eggs
3 whole
Cornstarch
15 g
Heavy Whipping Cream
200 ml
Equipment
Springform Pan
Instructions
1Prepare the Pan and Oven
5m
5mPreheat Oven
Preheat oven to 445°F (230°C).
Line Pan
Line a 6-inch (15 cm) round springform pan with parchment paper, ensuring the paper extends at least 2 inches (5 cm) above the rim.
2Make the Batter
10m
10mSoften Cream Cheese
In a large bowl, use a spatula to mix the softened cream cheese until it is spreadable and lump-free.
Add Sugar and Flavor
Add castor sugar, salt, and vanilla paste. Whisk until combined and smooth.
Incorporate Eggs
Add eggs one at a time, whisking until each is well incorporated and the mixture is smooth.
Add Cornstarch
Sift in the cornstarch and whisk just until well combined.
Add Cream
Add heavy whipping cream and whisk until well incorporated.
3Bake the Cheesecake
25m
25mPour and Tap
Pour the batter into the prepared pan. If the batter is lumpy, strain it. Tap the pan a few times on the countertop to remove air bubbles.
Bake
Place the cheesecake in the preheated oven and immediately lower the temperature to 430°F (220°C). Bake for approximately 25 minutes, or until the top is golden brown but the center is still very jiggly.
4Cool and Chill
4h
4hCool to Room Temperature
Let the cheesecake cool in the pan on a wire rack until it reaches room temperature.
Refrigerate
Refrigerate uncovered for at least 4 hours, or until fully set.
5Serve
30m
30mRemove from Pan
Carefully remove the cheesecake from the springform pan and peel back the parchment paper.
Temper for Serving
For a gooey interior, let the cheesecake stand at room temperature for at least 30 minutes before serving. Serve chilled if you prefer a firmer texture.
Tips
For a smoother batter, sift the cornstarch before adding it.
Avoid overmixing the batter to prevent cracks and uneven rising.
Keep a close eye on the cheesecake during the last few minutes of baking; use the broiler briefly if the top isn't dark enough, but watch carefully to prevent burning.
Don't overbake; the center should remain wobbly for a creamy texture.