The Original Burnt Basque Cheesecake
The Burnt Basque Cheesecake has taken the world by storm a few years ago. Only 5 ingredients, a bowl and a spoon, and you're ready to make the world's creamiest cheesecake - try it once and it will be the only one you'll want to make!
Equipment
- mixing bowl
- silicone spoon/ spatula
- spring form 18cm Ø
- baking paper
Ingredients
- 600 g cream cheese room temperature (I use Philladelphia)
- 4 eggs (large)
- 228 g sugar
- 1 tbsp flour
- 285 g heavy cream
- 1 tsp good vanilla extract (optional)
Instructions
- Preheat the oven to 210 C.
- Place the softened cream cheese into a large bowl together with the eggs and mix with the spoon until well incorporated. It will split at first, just keep stirring until everything comes together.
- Add the sugar and continue stirring with the spoon, until the sugar dissolves and you get a smooth mixture.
- Add a leveled tablespoon of flour and stir until incorporated.
- Pour the cream into the mix and continue stirring until incorporated. It'll have a runny consistency, that's how it's supposed to be. If using vanilla, add it now. Then pour the mixture into your spring form lined with baking paper.
- Bake in the middle of the preheated oven for 40-45 minutes without fan. You're looking for a nice caramelized surface and edges, while jiggly in the middle. If you're baking in a larger spring form you will either need to reduce the baking time, or increase the quantity in order to get the same effect. The creaminess in the middle is a staple for this dessert.
- Let rest in the tin, on a cooling rack until it reaches room temperature and has set. Remove from spring form, slice and enjoy as it is or with some fruits on the side.