Basque burnt cheesecake
A crustless cream-cheese cake with a deeply browned top and a creamy centre once chilled.
Active time20 min
Cooking40 min
Total8 hResting : 7 h
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Ingredients
- 500 ml whipping cream with 35 % fat
- 1000 g plain full-fat cream cheese
- 7 large eggs
- 2 tbsp wheat flour
- 400 g caster sugar
Preparation
Heat the conventional oven to 220 °C. Dampen and scrunch baking paper, then line a 26 cm springform tin with it, leaving it above the rim. Gently mix the cream cheese, eggs, flour, sugar and cream in a large bowl until smooth without whipping in air.
500 ml whipping cream with 35 % fat1000 g plain full-fat cream cheese7 large eggs2 tbsp wheat flour400 g caster sugar- oven
- baking paper
- springform tin
- mixing bowl
- whisk
Pour into the tin and bake for about 40 minutes. The top should be deeply browned and the edges set, with the centre still wobbling when the tin is gently moved.
- oven
Leave the cake to cool completely in its tin, about 120 minutes.
Cover the tin and refrigerate for at least 300 minutes. Unmould the cold cake, gently remove the paper and slice.
- cling film
- knife
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration