Basque Cheesecake
1 hr 15 min + cooling12 servings
A rustic Spanish cheesecake with caramelized edges, creamy center, and intentionally burnt top.
| prepPreheat oven to 400°F / 200°C | |||||||
| prepGrease 10-inch springform pan and line with parchment paper, leaving 2–3 inches overhanging | |||||||
| 350 g granulated sugar | Cream sugar & cream cheese until smooth | Add salt, then eggs one by one, beat until incorporated | Beat in cream, sift & mix in flour on low | Pour batter into prepared pan | Bake 400°F / 200°C, 50–60 min until browned & nearly burnt | Cool completely on rack | Remove rim, peel away parchment, serve at room temperature |
| 1 kg 36 oz cream cheese, at room temperature | |||||||
| 1/4 tsp kosher salt | |||||||
| 5 large eggs | |||||||
| 480 ml heavy cream | |||||||
| 30 g all-purpose flour | |||||||
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