Basque Burnt Cheesecake (large)
So delicious and easy to make, this crustless cheesecake has a burnt, caramelized exterior and a creamy, decadent interior.
Servings: 12 servings
Ingredients
- 1 kg cream cheese (2.2 lbs) full fat, at room temperature
- 1½-1¾ cup sugar (300-350g) replace with granulated sweetener for low carb option, measured by volume, not weight
- 5 eggs large, at room temperature
- 1⅔ cup heavy cream or whipping cream (14 oz or 400ml) cold
- 1½ Tbsp cornstarch
- ½ tsp salt
- 2 tsp vanilla extract (optional)
Instructions
- Preheat the oven to 410°F (210°C).
- Take a piece of parchment paper large enough to line a 10-inch (25 cm) springform or round baking pan, making sure the paper covers the entire base and extends upwards past the edges of the pan. This will help remove the cheesecake from the pan later and prevent it from sticking. Crumple up the paper, so it is easier to line the pan.
- Mix the cream cheese, sugar and eggs in a large bowl - using a whisk, large spoon or electric mixer - until well incorporated. Add the cream, cornstarch, salt and vanilla (if using) and mix until smooth and creamy.
- Pour the batter into the prepared pan, being careful that the paper doesn't fold in and gets submerged.
- Bake on the center rack for 40-50 minutes or until the top is deep brown and almost burnt-looking. It should still jiggle in the centre and not be fully set.
- Remove the cheesecake from the oven and let it cool on the counter for 1h or so. After that, move it to the fridge for at least 5h (overnight is best) to set and be ready to slice.
- When ready to serve, move the cheesecake from the pan to a serving plate using the parchment paper to help. Trim the paper close to the base or crumple it up and leave it for a more rustic look.
- Slice and enjoy!
Notes
- Crumpling up the parchment paper makes it easier to line the pan.
- If using granulated sweetener for a low-carb option, measure by volume, not weight. Start with 1 cup and add more to taste.
- Depending on how much air was incorporated when mixing the batter, the cheesecake will rise quite a bit, but don’t worry - it will settle when it’s out of the oven.
- Ovens vary a lot. Check the cheesecake often after the 40 min mark. If it isn’t quite burnt enough on top after 50 mins, turn the heat up (or switch to broiler) for another minute or two, being careful not to burn too much. If you like the center very runny, check it at 35 minutes.
- Any leftover cheesecake can be placed back into the pan to keep its shape and stored in the fridge