Basque Cheesecake

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Ingredients

• 600 g cream cheese (full fat, room temperature)
• 200 g sugar
• 3 large eggs (room temperature)
• 200 ml heavy cream
• 1 tbsp all-purpose flour
• pinch salt
• 1 tsp vanilla extract

Cookware

• oven
• springform pan
• large bowl

Steps

The famous burnt Basque cheesecake from San Sebastian

1. Preheat oven to 220°C. Line a 20 cm springform pan with two overlapping sheets of parchment paper, pressing it into the corners

2. In a large bowl, beat cream cheese with sugar until smooth and creamy. Do not overbeat.

3. Add eggs one at a time, mixing gently after each until just incorporated.

4. Pour in heavy cream and mix until smooth. Sift in all-purpose flour and salt. Fold gently until no streaks of flour remain.

The batter should be very liquid

5. Add vanilla extract. Pour the batter into the prepared pan.

6. Bake at 220°C for 30-35 minutes. The top should be deeply browned (almost burnt-looking) and the center should still jiggle significantly when shaken

Do not be afraid of the dark color. The caramelization is the whole point of this cheesecake.

7. Let cool completely at room temperature, then refrigerate for at least 4 hours or overnight. The texture transforms from liquid to a dense, creamy custard as it chills.

8. Serve cold, sliced into wedges. No toppings needed.