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"Burnt" Basque Cheesecake
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
330 minutes
Chef John's recipe for Basque-style burnt cheesecake features a caramelized, bittersweet crust that enhances the creamy center.
Ingredients:
  • 1 tablespoon soft unsalted butter, or as needed
  • parchment paper
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup white sugar
  • 3 tablespoons all-purpose flour
  • 0.5 teaspoon fine salt
  • 0.5 teaspoon vanilla extract
  • 4 jumbo eggs, at room temperature
  • 1.25 cups heavy cream
Instructions:
  • Preheat the oven to 400°F (200°C) for a perfect bake.
  • Grease a 9-inch cake pan. Line the pan with a parchment paper, leaving an inch or two of overhang on the sides, then press down to flatten any creases. Butter the paper.
  • Mix cream cheese, sugar, flour, and salt in a bowl until velvety and creamy using a spatula.
  • Whisk vanilla and 1 egg together until combined. Gradually whisk in the remaining eggs one by one. Stir in the heavy cream until the mixture is smooth.
  • Transfer the batter into the pan and gently tap it on the counter to release any trapped air bubbles.
  • Bake in the preheated oven for 50 to 55 minutes until puffed, deeply golden, and crisp on the edges. Increase the oven temperature to 425 degrees F (220 degrees C) for the final 10 minutes.
  • Allow the cheesecake to cool to room temperature for at least 25 minutes. Gently transfer it onto a plate and peel off the parchment paper, using a knife or spatula if necessary. Chill in the refrigerator until thoroughly cold, for 4 hours or overnight.

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