Spanish
Basque Burnt Cheesecake
Crustless Basque cheesecake with a deeply burnished top and a soft, custardy center.
12 servings · 20 minutes prep · 50 minutes cook
Ingredients
Ingredients
- 2 pounds full-fat cream cheese, at room temperature
- 1 1/3 cups granulated sugar
- 1/2 teaspoon fine sea salt
- 6 large eggs, at room temperature
- 2 cups heavy cream, at room temperature
- 1/4 cup all-purpose flour
Directions
Prepare the Pan and Batter
- Position a rack in the center of the oven and preheat to 425°F for at least 30 minutes. Crumple two overlapping 16-inch sheets of parchment, flatten them, and press them into a 9-inch springform pan so they extend at least 2 inches above the rim.
- Beat the cream cheese, sugar, and salt on low speed for 2 to 3 minutes until completely smooth, scraping the bowl often. Avoid whipping in excess air.
- Add the eggs one at a time on low speed, mixing only until each disappears. Slowly mix in the cream. Sift in the flour and mix just until smooth; strain the batter through a fine sieve into the prepared pan to remove any lumps.
Bake, Cool, and Serve
- Bake for 45 to 55 minutes, rotating once after 35 minutes, until the top is deeply mahogany, the edges are puffed and set, and a broad 4-inch center still trembles like custard. The center should register {{temperature:150°F to 155°F}}.
- Cool in the pan on a rack for 90 minutes; it will sink substantially. Refrigerate uncovered for at least 2 hours. For clean slices, serve chilled or let stand at room temperature for 20 to 30 minutes; the brief tempering also restores a softer La Viña-style center.
