Basque Burnt Cheesecake Recipe [super Creamy & Easy]

This dark "burnt" cheesecake is super easy to make and at the same time super delicious. The cake does not need a bottom, not much time to cool, and it also does not matter if the surface breaks up and turns brown. Maybe you need to experiment a little with the baking time, since each oven is a little different. If the cake is still too soft, then just leave it in the oven a little longer. Have fun baking!

Prep Time: 15 minutes
Bake Time: 30-40 minutes
Chill time: overnight
Serving: 10 portions (20cm cake pan):

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---------------------------------- RECIPE ------------------------------------
✨Ingredients✨
3 cups (680 g) double cream cream cheese, e.g. Philadelphia
1 cup (180 g) of sugar
5 Eggs (size M, equivalent to 250-260 g total weight)
1+3/4 cups (430 g) heavy cream 30-33% of fat
2 tbsp (30 g) corn starch
1/2 tbsp ground vanilla or 3 Tbsp vanilla extract
1/4 tsp salt
1/2 Lemon juice (1 tbsp)

Chocolate glaze
100 g Dark chocolate 70-60%
100 g hot Heavy cream 30-33%
Pour hot heavy cream over chopped chocolate and mix until completely combined and smooth

👩‍🍳Instructions:
🔥Preheat oven to 446 F (230 C). Line a cake pan (20 cm / 8 inches) with parchment paper (crumple the paper). Set aside.
✅ Mix a cream cheese with sugar and salt using a rubber spatula or hand mixer (low speed). Until the sugar dissolves.
✅ In a separate bowl beat 5 eggs. Gradually pour into the cream cheese mixture, about 1 egg at a time, mix until combined
✅ In a small bowl mix together cornstarch and 1/3 cup of heavy cream until there aren’t any lumps remaining. Combine with cheese-eggs mixture.
✅ Pour the remaining heavy cream in 3 times, stirring until everything combined.
✅ Add Vanilla and juice of half of lemon.
✅ Pour the batter into the cake pan. Gently tap the bowl on the counter several times to help remove any potential air bubbles in the batter.
🔥Bake for 30-40 minutes, but can definitely vary depending on the oven. It may take a minute less. Pay attention to the wobbling/«wiggle» after baking. In the video I show you how he must be after baking.
✅Transfer the cheesecake to a wire rack to cool completely. Refrigerate, uncovered, for at least 5 hours or up to 2 days. When you’re ready to serve, gently remove the cake from the pan. Carefully peel back the parchment paper away from the cheesecake before slicing.


❗️Measurements Note: All recipes have been developed using weight measurements. Although US volume measurements have been included for your convenience, it is highly encouraged that you weigh your ingredients using a kitchen scale to get the best possible results. Due to the sensitive nature of baking, kitchen scales are proven to yield more accurate and consistent results than measuring cups. Enjoy!


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