Spanish Basque Burnt Cheesecake
Basque Burnt Cheesecake is one of the moist, fluffy, soft, airy, and simply lingering desserts from a handful of ingredients. A quick-to-make cheesecake with a mild sweet taste that pairs perfectly with a cup of tea.
Servings: 8 slices
- 16 oz cream cheese
- 1 cup sugar
- 3 eggs
- 2/3 cup heavy cream
- 1 vanilla bean
- 2 tsp all-purpose flour
- pinch of salt
Preheat oven to 400 °F.
Using your stand mixer or hand blender attached with a whisk, cream together cream cheese and sugar until smooth and fluffy texture. Lower the speed and mix in eggs one at a time. Do not stop the mixer, just add in a slow stream the heavy cream. Whisk until smooth. For the finishing touch, gently fold in sifted flour and salt.
Grab a 7-inch cake pan( or springform pan) and press a sheet of parchment into it. Pour the cheesecake dough gently into it, spreading evenly. Send to the preheated oven for about 60 minutes until the cheesecake top is wholly burnt and jiggly.
Once baked, cool the cheesecake to room temperature before removing it from the parchment paper.
Sodium: 213mg | Calcium: 78mg | Vitamin C: 1mg | Vitamin A: 1142IU | Sugar: 27g | Fiber: 1g | Potassium: 117mg | Cholesterol: 151mg | Calories: 386kcal | Trans Fat: 1g | Saturated Fat: 16g | Fat: 28g | Protein: 6g | Carbohydrates: 29g | Iron: 1mg