Also known as ~ Basque “Burnt” Cheesecake
Origin: San Sebastián in Northern Spain 🇪🇸
Basque-style cheesecakes are crustless; instead, they’re baked in a very hot oven so the batter’s edges caramelize into a natural crust. The result is a dessert that lands somewhere between a flan and a New York slice.
Thankfully, you don’t have to fly all the way to Spain, because I will tell you how to make it step by step 😉👌🏻
Ingredients: (all at room temperature)
- 1 kilo cream cheese
- 7 eggs
- 1/4 cup flour
- 1 3/4 cup sugar
- 2 cups cream
- 2 teaspoons vanilla
- Preheat the oven to 400°F (200°C). Grease a 10-inch (25 cm) springform pan and line it with parchment paper, leaving 2 to 3 inches (5 to 7.5 cm) overhanging the top of the pan. (You can cut a circle to fit the base and then cut a band of paper to fit neatly around the sides, but the more rustic and simple method is to press an entire sheet into the pan, pleating the paper where it begins to crease.)
- In a large bowl using a handheld mixer or in the bowl of a stand mixer fitted with the paddle attachment, cream the sugar and cream cheese until smooth. (This can be done by hand as well—beat with a wooden spoon for about 5 minutes.) Incorporate the eggs one by one and stir until fully incorporated, then add the vanilla. Whisk in the cream. With a sifter, add the flour to the mixture and fold it in gently.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until browned and almost burned-looking on top. The center will still be quite jiggly, but the cake is ready. Remove from the oven and let it cool completely. It is best to let it set in the fridge overnight.
- Before serving, remove the outer part of the springform and gently tug away the parchment paper.