Burnt Basque Cheesecake
Burnt Basque cheesecake stands out with its silky-smooth texture, slightly oozy center and smoky burnt crust. Originating in a small bar called La Viña in San Sebastián, this slightly charred rustic cheesecake is somewhere in between a flan and a New York cheesecake without the crust and is just the perfect slice of cheesecake.
- Prep Time: 20
- Cook Time: 25
- Total Time: 45 minutes
- Yield: 1 6inch cake 1x
- Category: Cake
- Method: Easy
- Cuisine: Spanish
Ingredients
Scale
- 450 g Cream Cheese, room temperature (16 oz )
- 150 g Caster Sugar (¾ cup)
- 3 Large Eggs, room temperature
- 15 g Cornstarch (2 tbsp)
- 1 tsp Vanilla Bean Paste
- 180 ml Heavy Cream (¾ cup)
Instructions
- Preheat the oven to 465° (240°C) and line a 6-inch (15-cm) cake pan with sheets of parchment paper.
- In the bowl of a stand mixer fitted with a paddle attachment, add the cream cheese and sugar and beat on medium speed for 3 minutes, or until smooth.
- Add the eggs one at a time, whisk well in between each addition. Sieve in the cornstarch and add the vanilla bean paste, then beat for 2 minutes, or until smooth. With the stand mixer on low, slowly stream in the cream and beat for 1 minute until well combined.
- Pour the mixture into the prepared pan, make sure you scrape down the sides and bake for 25 minutes, or until the top is dark brown and the center is set, but soft and jiggly.
- Turn the heat off and wedge a wooden spoon in the oven door. Allow the cake to cool in the oven for 10 minutes, then remove from the oven, cover and chill overnight, or for a minimum of 4 hours before enjoying.
Find it online: https://zhangcatherine.com/burnt-basque-cheesecake/