Burnt Basque Cheesecake

A potentially romantic dessert (it is nearly Valentine's Day)

Today, I have seen what feels like 100 new recipe videos for Burnt Basque Cheesecake across TikTok, YouTube, IG … I don’t know what is happening but I am happy to be a part of it

I’ve provided multiple measurement options for some ingredients. If you have a scale, go nuts, but you don’t need one!

Ingredients:

Butter, softened for greasing the pan

32 oz. cream cheese or 4 standard 8 oz. packages, room temperature

1 ½ cups sugar (350 g)

A large pinch of salt (around 1 tsp or 3 g)

5 large eggs

1 pint of cream (470 g or 2 cups)

Scant half cup of flour (50g)

Preheat your oven to 475° F and line a 9" springform pan with parchment paper. Do this either by cutting sheets into circles and strips to fit, or just crumple up the parchment and force it down. Either way, grease the pan with softened butter so that the parchment sticks, and then grease the parchment with butter so that your cheesecake doesn’t stick. Easy!

I make this in a stand mixer but there is no reason you can’t make this by hand or with a hand mixer.

Add the room-temperature cream cheese, sugar, and salt to the bowl of a stand mixer fitted with a paddle attachment. Mix on low speed until just combined.

Begin to add the eggs, one by one, letting each fully incorporate before adding the next. Slowly stream in heavy cream. Stop periodically to scrape down the paddle and sides of the bowl.

Sift in the flour and mix until just combined. The batter should be smooth and runny.

Pour into your prepared pan and tap on the table to pop out any air bubbles. Toss that into the oven for anywhere from 30-40 minutes, rotating at the 20-minute mark.

Basically, you can bake this as dark as you’d like. Mine was not that dark, and I pulled it while still quite wobbly in the center. Up to you! This is significantly better eaten at room temperature than chilled. Enjoy!