Description
Basque burnt cheesecake is a dessert that breaks all the rules—cheesecake rules, that is. It’s crustless, not baked in a water bath and at a high temperature, with cracks and creases from the parchment lining. Perfect for all your cheesecake cravings or to serve a crowd!
Ingredients
Scale
- Butter, at room temperature, for greasing the pan
- Four 8-ounce packages (2 pounds) cream cheese, at room temperature
- 1–1/2 cups (300 grams) granulated sugar
- 6 large eggs, at room temperature
- 2 cups heavy cream, at room temperature
- 1 teaspoon kosher salt
- 1–1/2 teaspoons vanilla bean paste, or 2 teaspoons vanilla extract
- 1/3 cup (40 grams) all-purpose flour`
Instructions
- Preheat the oven to 400 with a rack in the middle. Butter a 10-inch springform pan, and line with two overlapping large sheets of parchment paper that comes at least 2″ above the top of the pan on all sides. You want some creases and pleats in the paper. Transfer the prepared pan to a rimmed baking sheet.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium-low speed until very smooth, about 2 minutes. Scrape down the sides of the bowl occasionally.
- Increase the mixer speed to medium and add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl occasionally. On medium-low speed, add the cream, salt, and vanilla bean paste and beat until combined.
- Turn off the mixer and sift the flour over the cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down the sides of the bowl and beat until the batter is completely smooth.
- Pour batter into the prepared springform and transfer to the oven. Bake until the cheesecake is deeply golden brown on top but is still jiggly in the center, about 60-65 minutes. The cheesecake will rise dramatically (like a soufflé), and collapse as it cools.
- Let cool slightly, then remove from the springform pan. Let cool completely, then peel away the parchment from the sides. Chill or serve at room temperature; slice into wedges.
Notes
Inspiration: Basque Burnt Cheesecake on bonappetit.com
- Category: Desserts, Cheesecake