Basque Burnt Cheesecake
Ingredients:
600 g cream cheese (room temp)
200 g sugar
4 large eggs (room temp)
300 ml heavy cream (30%+ fat)
1 tsp vanilla extract (optional)
1/2 tsp salt
1 tbsp flour (or cornstarch for GF)
Butter for greasing + parchment paper
Instructions:
Preheat oven to 210°C (410°F). Line a 20 cm (8 inch) springform pan with parchment paper, letting it hang over the edges (wrinkly is OK — it’s part of the charm!). Grease lightly.
Beat cream cheese & sugar together until smooth and creamy (use a hand mixer or stand mixer).
Add eggs one by one, beating well after each. Scrape the sides of the bowl as needed.
Pour in the cream, vanilla, and salt. Mix until fully combined.
Sift in the flour, and gently fold or whisk just until smooth — don’t overmix.
Pour the batter into the prepared pan and tap gently to remove air bubbles.
Bake at 210°C (410°F) for 40–45 minutes:
