Basque Burnt Cheesecake


900g cream cheese, softened
1 1/2 cups granulated sugar
4 large eggs
1 1/2 cups heavy cream
1 teaspoon vanilla extract
1/4 cup all-purpose flour
Pinch of salt


1.Preheat your oven to 200°C. Prepare a 9-inch (23cm)round cake pan by lining it with parchment paper.
2.In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
3.Gradually add the granulated sugar to the cream cheese and continue to beat until well combined and creamy.
4.Add the eggs, one at a time, mixing well after each addition.
5.Pour in the heavy cream and vanilla extract. Mix until the batter is smooth and well incorporated.
6.Sift in the all-purpose flour and a pinch of salt. Gently fold the flour into the batter until just combined. Be careful not to overmix.
7.Pour the batter into the prepared cake pan.
8.Bake in the preheated oven for about 45-50 minutes, or until the top of the cheesecake is deeply golden brown and the center is set.
9.The edges may look quite burnt, which is characteristic of this cake.
10.Remove the cake from the oven and let it cool in the pan for about 15-20 minutes. The cake will sink slightly as it cools.
11.Once the cake has cooled, carefully remove it from the pan by lifting the parchment paper.
12.Serve the Basque Burnt Cheesecake at room temperature or chilled. It’s traditionally served with its rustic, burnt exterior exposed.
13.You can dust the top of the cheesecake with powdered sugar before serving, if desired.