Description
Throw out the typical cheesecake rules with this Burnt Basque Cheesecake! It’s easy to make and has the most glorious souffle-like texture with a gorgeous caramelized top. Rich, creamy, light, and airy all at the same time, it’s got rustic charm that never gets old.
Ingredients
- 2 pounds (four 8 oz packages) cream cheese, room temperature
- 2 cups (414g) sugar
- 3 tablespoons (24g) all-purpose flour
- 7 large eggs, room temperature
- 1 1/4 cups (300ml) heavy whipping cream
Instructions
- Preheat oven to 400°F. Press parchment paper into a 9-inch springform pan, leaving an inch or two over hang. I used one piece, but you could use two and overlap them to be sure you have a high over hang. You will need to pleat and fold the parchment paper to get it to fit correctly. Don’t worry if it doesn’t stay perfectly yet, the cheesecake filling will keep it in place and the folded sides give it that signature rustic look.
- Add the cream cheese, sugar and flour to a large mixer bowl and beat on medium-low speed, scraping down sides of the bowl a few times, until very smooth and no lumps remain.
- Increase the speed to medium and add the eggs one at a time, mixing until each egg is well incorporated before adding the next.
- Add the heavy whipping cream and mix on medium-low speed until combined and smooth.
- Pour the batter into the prepared pan. Bake cheesecake until deeply golden brown (but not actually burnt) and set, but REALLY jiggly (but not sloshy in the center), about 40-50 minutes. The time can really vary depending on the oven, so keep an eye on the color of the cheesecake and check the jiggle.
- Remove the cheesecake from the oven and allow to cool to room temperature.
- To experience the full soufflé-like texture of this cheesecake, enjoy it at room temperature before chilling. You can also refrigerate it and serve chilled. It will still be very creamy and light, but a little more dense than before being refrigerated.
Nutrition
- Serving Size: 1 slice
- Calories: 416
- Sugar: 31.4 g
- Sodium: 242.2 mg
- Fat: 28.6 g
- Carbohydrates: 33.9 g
- Protein: 7.6 g
- Cholesterol: 170.6 mg
