Perfectly Burnt Basque Cheesecake
A stunning burnt Basque cheesecake with a creamy, smooth interior and dramatic dark crust. Surprisingly easy to make with no water bath required!
Ingredients
Cream Cheese Base
- 400 g cream cheese room temperature
- 80 g white granulated sugar
- 3 eggs room temperature
Texture and Flavor Enhancers:
- 200 g heavy cream room temperature
- 10 g cornstarch
- 10-15 ml fresh lemon juice about ½ lemon
- 5 g vanilla extract optional
Instructions
Prepare the Batter:
- In a large bowl, combine 400g softened cream cheese and 80g white granulated sugar. Mix until smooth and pale.
- Add 3 eggs one at a time, mixing thoroughly after each addition until fully incorporated.
- Pour in 200g heavy cream and mix for 1 minute until well combined.
- Sift 10g cornstarch into the batter and mix until no dry streaks remain.
- Stir in lemon juice and vanilla extract (if using) until evenly distributed.
Bake the Cheesecake:
- Line an 8-inch cake pan with parchment paper, pressing it to conform to the pan's shape.
- Strain the batter through a fine-mesh sieve into the prepared pan.
- Gently tap the pan on the counter 2-3 times to release air bubbles.
- Bake at 220°C (430°F) for 35 minutes on the lower oven rack.
- The cake will be puffed and dark brown on top - this is normal.
Chill and Serve:
- Cool completely at room temperature (20-30 minutes).
- Refrigerate for at least 8 hours or overnight before serving.
- Remove from pan using parchment paper handles.
- Slice and serve chilled.
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