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Best Burnt Basque Cheesecake

With a caramelized top that borders on burnt and a rich and creamy center, Burnt Basque Cheesecake (Tarta de Queso) is a mind-blowingly delicious combination of textures and tastes that comes together with little effort from just a handful of ingredients.

6 Servings

Nutrition (1 serv.)	Amount	Nutrition (1 serv.)	Amount
Calories	362 kcal	Sugar	19 g
Carbs	22 g	Cholesterol	137 mg
Protein	6 g	Sodium	150 mg
Fat	29 g	Fiber	–
Sugar	19 g
Cholesterol	137 mg
Sodium	150 mg
Fiber	–

Prep Time: 5 min Cook Time: 22 min Total Time: 27 min

https://norecipes.com/burnt-basque-cheesecake/

Preheat oven
Preheat the oven to the 450°F (230°C).
Line pan with parchment paper
Line a 6-inch cake pan with 2.5-inch sides with parchment paper. If the pan has a removable bottom, you can use the bottom to press the paper into the pan. Then you can use your hands to crease the sides to hold its shape. Once the paper is molded to the pan, you can remove the bottom and the paper and then reattach the bottom to the pan, placing the paper on top.
Mix cheesecake batter
Add 226 grams cream cheese, 1 cup heavy cream, 100 grams granulated sugar, 2 large eggs, 15 grams cake flour, and 1/2 teaspoon vanilla extract to a blender and blend until smooth. I usually let this mixture rest for about 20 minutes to give the air bubbles in the batter a chance to settle, but you can bake it right away if you're in a rush.
Transfer batter to pan
Pour the mixture into the prepared pan and then drop the pan a few times onto a kitchen towel to coax any remaining bubbles out of the batter.
Bake Basque Cheesecake
Bake the cheesecake until the top is just shy of turning black. This takes 22 minutes in my oven but this will vary on your oven (see headnotes above for more information). The cake should still be very jiggly in the center when you remove it from the oven.
Cool and rest
Let the burnt cheesecake cool on a cooling rack and then place it in a sealable bag and refrigerate overnight.
Slice Basque Cheesecake
To slice the Basque Cheesecake, prepare a long sharp knife along with a pot of boiling water. Clean and heat the knife with the hot water between each slice. This ensures you get nice clean slices.

Ingredients

226 grams cream cheese (cold)

1 cup heavy cream (cold)

100 grams granulated sugar

2 large eggs (cold)

15 grams cake flour

1/2 teaspoon vanilla extract

Instructions

Step 1

Preheat oven

Step 2

Preheat the oven to the 450°F (230°C).

Step 3

Line pan with parchment paper

Step 4

Line a 6-inch cake pan with 2.5-inch sides with parchment paper. If the pan has a removable bottom, you can use the bottom to press the paper into the pan. Then you can use your hands to crease the sides to hold its shape. Once the paper is molded to the pan, you can remove the bottom and the paper and then reattach the bottom to the pan, placing the paper on top.

Step 5

Mix cheesecake batter

Step 6

Add 226 grams cream cheese, 1 cup heavy cream, 100 grams granulated sugar, 2 large eggs, 15 grams cake flour, and 1/2 teaspoon vanilla extract to a blender and blend until smooth. I usually let this mixture rest for about 20 minutes to give the air bubbles in the batter a chance to settle, but you can bake it right away if you're in a rush.

Step 7

Transfer batter to pan

Step 8

Pour the mixture into the prepared pan and then drop the pan a few times onto a kitchen towel to coax any remaining bubbles out of the batter.

Step 9

Bake Basque Cheesecake

Step 10

Bake the cheesecake until the top is just shy of turning black. This takes 22 minutes in my oven but this will vary on your oven (see headnotes above for more information). The cake should still be very jiggly in the center when you remove it from the oven.

Step 11

Cool and rest

Step 12

Let the burnt cheesecake cool on a cooling rack and then place it in a sealable bag and refrigerate overnight.

Step 13

Slice Basque Cheesecake

Step 14

To slice the Basque Cheesecake, prepare a long sharp knife along with a pot of boiling water. Clean and heat the knife with the hot water between each slice. This ensures you get nice clean slices.