Basque Burnt Cheesecake

Ingredients

  • Softened butter (for tin)
  • 4 1/2 cups cream cheese, room temperature
  • 1 1/2 cups sugar
  • 6 eggs
  • 2 cups heavy cream
  • 1 tsp kosher salt
  • 1 tsp vanilla extract
  • 1/3 cup flour
  • Equipment: Cheesecake tin

Preparation

  • Place a rack in middle of oven; preheat to 200°C. Butter the cheesecake tin and place it on a rimmed baking sheet.
  • Beat cream cheese and sugar in the bowl fitted on medium speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, for about 2 minutes.
  • Add eggs one at a time, beating each egg for 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, for about 30 seconds.
  • Turn off the mixer and sift flour evenly over the cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down the sides of bowl and continue to beat until the batter is very smooth and silky, for about 10 seconds.
  • Pour batter into the prepared cheesecake. Bake cheesecake until deeply golden brown on top and still very jiggly in the centre for 50 minutes. (Keep an eye on the cheesecake to ensure it doesn’t get too burnt after 30 minutes since all ovens are different.)
  • Let it cool slightly for 25-30 minutes (it will fall drastically as it cools) and then unmold. Chill it in the fridge for a few hours before serving. Note: If you’re serving it the next day, remove from the fridge 30 minutes before.