Burnt Basque Cheesecake
400kcal
Ingredients
For the Batter
- 2 packages Cream Cheese 8 oz each for richness
- 3/4 cup Granulated Sugar balances sweetness
- 2 Large Eggs provides structure
- 1 teaspoon Vanilla Extract for depth of flavor
- 1/4 teaspoon Salt enhances flavors
- 1 cup Heavy Cream for a velvety texture
- 1 tablespoon All-Purpose Flour optional for stability
Method
Making the Cheesecake
- Preheat your oven to 400°F (200°C).
- Line a 9-inch springform pan with parchment paper.
- Beat the softened cream cheese until smooth and creamy.
- Gradually add the granulated sugar while continuing to beat.
- Incorporate the eggs one at a time, mixing well after each.
- Stir in the vanilla extract and salt until fully incorporated.
- Blend in the heavy cream gradually until smooth.
- If using flour, sift it into the batter and gently mix.
- Pour the cheesecake batter into the prepared pan and shake gently.
- Bake for 40–50 minutes, until the top is browned and the center slightly jiggly.
- Cool the cheesecake in the pan at room temperature for about 30 minutes.
- Transfer to the refrigerator and chill for at least 4 hours.
- Carefully remove the cheesecake from the pan and peel away the parchment.
- Slice and serve chilled, optionally with fresh berries or caramel.
Nutrition
Serving1sliceCalories400kcalCarbohydrates30gProtein6gFat30gSaturated Fat18gCholesterol120mgSodium250mgPotassium200mgSugar22gVitamin A600IUCalcium100mgIron1mg
Notes
Ensure your cream cheese is at room temperature for a smoother batter. Avoid overmixing after adding eggs to maintain texture.