Introducing the amazing Basque cheesecake with its irresistibly creamy interior and a delightful caramelized crust – just the way it’s meant to be!
Burnt Basque Cheesecake
- 32 ounces of Philadelphia cream cheese that’s 4 blocks of 8 ounces each, or 905 grams
- 6 large eggs
- 1 and 1/3 cups of granulated sugar about 290 grams
- 2 and 1/2 tablespoons of cornstarch 22 grams
- 1 and 1/2 cups of heavy cream 360 grams
- 1/2 teaspoon of salt
- 1 teaspoon of vanilla bean paste
And for the optional chocolate ganache (enough for one large slice):
- 20 grams of milk or semi-sweet chocolate
- 20 grams of heavy cream
- Bring all your ingredients to room temperature by taking them out of the fridge at least an hour before you start.
- Preheat the oven to 410°F (conventional, bottom heating).
- Prepare an 8×3″ cake pan: butter the bottom and line it with at least 2 large parchment sheets. Make sure to let the parchment paper rise above the edge of the cake pan in all directions to contain the rising cheesecake.
- In a stand mixer, cream the cream cheese for 2-3 minutes until it’s creamy. Scrape the edges and bottom of the bowl to make sure there are no lumps.
- Add the sugar and mix for another 2-3 minutes until the sugar dissolves. Scrape the bowl and mix for another 30 seconds.
- Break the eggs into a separate bowl. Add the eggs one at a time while mixing at medium speed until each egg is incorporated. Don’t overmix.
- Add the heavy cream, vanilla, and salt, and mix for 30 seconds.
- Sift in the cornstarch and mix for 30-60 seconds until all the ingredients are incorporated.
- Pour the batter into the prepared cake pan. Tap it on the counter a few times to make sure the batter flows into all the creases of the parchment paper.
- Place the pan in the middle rack of the preheated oven and bake for about 55 minutes (check for doneness around 50 minutes). In the last 3-4 minutes, turn on the broiler to give the top of the cheesecake a deep golden crust. If you prefer a fully set cheesecake, bake for 60 minutes.
- Remove from the oven – the cheesecake will be quite wobbly. Let it rest at room temperature for just 5 minutes, then transfer it to the fridge immediately.
- Allow the cheesecake to cool overnight in the fridge. Serve it cold straight from the fridge.
If you’re feeling fancy with chocolate ganache:
- Prepare the ganache by pouring hot cream over the chopped chocolate, waiting 5 minutes, and mixing until a shiny ganache is formed.
- Pour it over the cheesecake slice while still warm. Enjoy!