Basque Burnt Cheesecake

Basque Burnt 

Cheesecake

Very creamy, richy and silky smooth cheesecake with burned intentionally on top

     Ingredients       
For 6-inch springform pan

Cream cheese (room temperature)  1 1/4 cup (280g)
Whipped cream (room temperature)  1/2 cup (140ml)
Sugar 1/3 cup (80g)
Eggs (room temperature)  2
Vanilla extract 1 teaspoon
Cake flour 2 teaspoons (10g)



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Grease cake pan with butter, 

and line with parchment paper in the bottom and the sides 

Preheat oven to 210°C / 410°F.

In a bowl, whisk the cream cheese until smooth
And add sugar and mix well

Add eggs one by one at time, 

whisk with hand mixer on low speed 

Add vanilla extract and whipping cream, 

whisk with hand mixer on low speed until combined

Add flour and mix well

Pour cheesecake mixture into cake pan


Bake at 210°C / 410°F for  35-45 minutes
until top is deep  brown
and cake is still jiggly 

Place cake pan on a wire rack to cool 

Store in fridge for at least 6 hour 

or overnight before serving

How to cut cake 
 
Soak a sharp knife with hot water, wipe dry and cut
repeat that for every each cut

  

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