Burnt Basque Cheesecake
Serves 10
25 mins prep
60 mins cook
240 mins Chill
325 mins total
This is one of the creamiest and easiest desserts. And it's better when made the day before so it can set - making it perfect for hosting!
Preheat your oven to 415°F and put your 9-inch springform pan into the oven. Preheat the pan for 30-45 minutes. Bring your cream cheese to room temperature.
When ready, add your cream cheese, crème fraîche and sugar to a large bowl and blend together with a mixer for 1-3 minutes or until very smooth.
Blend the eggs in, 1 at a time. Add salt, heavy cream and vanilla and mix well.
While continuing to mix, slowly sift the flour into the batter.
Carefully remove your pan from the oven and butter the inside very well. Crinkle parchment paper, open back up and place one sheet on top of the other inside of the pan making. Leave 2-3 inches of overhang on the top.
Carefully pour the cheesecake batter into the springform pan and bake for 45-60 minutes, check at the 40 minute mark. You want the top to be a deep golden brown the middle to be jiggly like jello.
Do not remove it from the springform pan. Let it fully cool, and then put it in the fridge to set for at least 4 hours before removing it from the pan. Ideally you should leave it overnight. Serve it as is, with fresh strawberries, fruit puree or even ice cream!
