Burnt Basque Cheesecake

Piece of Burnt Basque Cheesecake at room temperture with a soft, creamy, slumpy center.

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5 from 2 votes

An amazing dessert with simple ingredients you probably have on hand.

Prep Time10

Cook Time45

Chill Time4

Total Time4 55

Course: Dessert

Cuisine: Spanish

Servings: servings

Calories: 558kcal

Author: Carolyn Hetke

Ingredients

16 oz cream cheese 400 grams
10 oz whipping cream 284 mL
⅔ cup sugar 130 grams
3 eggs
3 Tbsps cornstarch
⅛ teaspoon salt
½ tspq vanilla extract

Instructions

Preheat oven to 420°F (220°C). Line a 6" springform pan with 2 layers of parchment papers. Ensure there is generous paper above the rim.
Beat cream cheese and sugar until well mixed. Beat in the eggs one at a time until just well mixed. Add the cream and vanilla. Sift in the corn startch and salt. and mix until evenly combined.
Pour mixture into the prepared cake pan. Bake 30 - 45 minutes. The top should be deep brown/burnt. 30 minutes will yield a creamy, gooey center and 45 minutes will yield a firmer center.
Allow cake to come to room temperature and serve right away (recommended) or chill for 4 hours (minimum) for a more traditional texture. See Note 1 below.
Cheesecake will keep well in the fridge up to 3 days. It also freezes and defrosts well but you won't have the traditional slumpy texture.

Notes

Note 1: Traditionalists serve this at room temperature the day it is made for a soft, slumpy center. This is part of its charm. Leftovers keep well a few days in the fridge. I have frozen it and defrosted it as well. Texture will not be like Day 1 warm from the oven but it is still fine.

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