Description
The perfect burnt basque cheesecake with a caramelized exterior and rich, creamy interior!
Ingredients
- 32 oz Philadelphia cream cheese (4 8 oz blocks, or 905g)
- 6 large eggs
- 1 1/3 cups granulated sugar (290g)
- 2 1/2 tbsp cornstarch (22g)
- 1 1/2 cups heavy cream (360g)
- 1/2 tsp salt
- 1 tsp vanilla bean paste
Chocolate ganache (optional, this amount makes enough to serve with 1 large slice of cheesecake):
- 20g milk or semi sweet chocolate
- 20g heavy cream
Instructions
- Bring all ingredients to room temperature by taking out of the fridge at least an hour before starting
- Pre-heat oven to 410F (conventional, bottom heating)
- Prepare an 8x3" cake pan: butter the bottom, and then line with at least 2 large parchment sheets. Stuff the parchment sheets in, facing opposite directions, such that the parchment paper rises above the edge of the cake pan in all directions. This is important because the cheesecake will rise above 3" while baking, and the parchment paper will hold it in
- Add the cream cheese to the bowl of a stand mixer, and cream for 2-3 minutes with a paddle attachment until creamy. Scrape the edges and bottom of the bowl to ensure no lumps of cream cheese remain
- Add the sugar and mix for another 2-3 minutes until the sugar dissolves. Scrape the bowl and mix for another 30 seconds
- Break the eggs in a separate bowl. Add the eggs one at a time while mixing at medium speed, until each egg gets incorporated. Do not overmix
- Add the heavy cream, vanilla, and salt and mix for 30 seconds
- Sift in the corn starch, and mix for 30-60 seconds until all ingredients are incorporated
- Pour the batter into the prepared cake pan. Tap it onto the counter a few times to ensure the batter flows into all the creases of parchment paper
- Place the pan in the middle rack of the pre-heated oven, and bake for about 55 minutes (checking for doneness around 50 min in). In the last 3-4 minutes, turn on the broiler to allow the top of the cheesecake to develop a deep golden crust. This should give you a very creamy cheesecake. If you prefer the cheesecake to be fully set, bake for 60 minutes.
- Remove from the oven - the cheesecake will be quite wobbly still! Rest at room temperature for just 5 minutes, and transfer to the fridge immediately after.
- Allow the cheesecake to cool overnight in the fridge. Serve cold straight from the fridge
- If serving with chocolate ganache, prepare the chocolate ganache by pouring hot cream over the chopped chocolate, waiting 5 minutes, and mixing until a shiny ganache is formed. Pour over the cheesecake slice while still warm.
- Prep Time: 20 min
- Cook Time: 55 min
- Category: Desserts
- Cuisine: Spanish