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Basque Burnt Cheesecake

1/2

Basque Burnt Cheesecake

2/2

By Alex Rodriguez

Basque Burnt Cheesecake

Prep:15minCook:50min

Updated at: Mon, 17 Jun 2024 13:18:39 GMT

Nutrition balance score

Unbalanced

Glycemic Index

63

Moderate

Glycemic Load

14

Moderate

Nutrition per serving

Calories365.7 kcal (18%)

Total Fat28.7 g (41%)

Carbs22.4 g (9%)

Sugars19.4 g (22%)

Protein6 g (12%)

Sodium190.1 mg (10%)

Fiber0.1 g (0%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

2 ⅔ cupscream cheese

eg philadelphia, use at room temp

1 cupgranulated sugar

1 ⅓ cupHeavy Cream

¼ cupPastry flour

all-purpose flour works too

Instructions

Step 1

Start with preparing an 8-inch Spring form.

Step 2

Preheat oven to 450F, no fan.

Step 3

Cream room-temperature cream cheese and slowly add sugar while the mixer is on medium speed.

Step 4

Slowly add room-temperature eggs to the mixture one by one while mixing.

Step 5

Reduce the mixer speed to low and slowly pour in room-temperature cream.

Step 6

Fold in sifted flour with the help of a rubber spatula.

Step 7

Pour cheesecake batter into the prepared pan.

Step 8

Bake the cheesecake at 410F for approx. 50min. Check the cheesecake at around 35-40min and adjust the baking time if necessary.

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Notes

1 liked

0 disliked

Alex Rodriguez· 8 months ago

Make sure to have all your ingredients at room temp so they will properly emulsify. Pre-heat oven to 450F because the oven temp drops when you open the oven door, and we need a high enough temp to caramelize this cheesecake. The cheesecake should be puffed, the top should be caramelized, the side should be baked, and the center should be slightly jiggly. It is better to slightly under-bake this cheesecake to achieve that lovely signature creamy texture.