Burnt Basque Cheesecake

Ingredients

• 3 cups cream cheese (I like using Philadelphia Cream Cheese)

• 3/4 cup granulated sugar

• 2 teaspoons vanilla bean powder

• 1 teaspoon salt

• 3 eggs

• 1 1/4 cups heavy cream

• 1 1/2 tablespoons all-purpose flour

Directions

1. Preheat the oven to 400°F (200°C). Line an 8-inch springform pan with a large piece of parchment paper, pressing it into the pan so it covers all sides and extends slightly above the edges.

2. Place the pan on a baking tray and set aside.

3. In a bowl, combine the cream cheese, sugar, vanilla bean powder, and salt. Mix until smooth.

4. Add the eggs and whisk until fully incorporated into the batter.

5. Slowly drizzle in the heavy cream while whisking continuously to keep the mixture smooth.

6. Add the flour and mix again until fully incorporated.

7. Pour the batter into the prepared pan and bake for 35–40 minutes, or until the cheesecake has puffed up and developed a deep golden/ dark brown top.

8. Remove from the oven and allow the cheesecake to cool completely before removing it from the pan.

9. Transfer to the refrigerator to chill further.

10. Store in the refrigerator for up to 3 days and bring to room temperature before serving.

Additional Notes:

• It’s okay if the parchment is wrinkled; this gives the cheesecake its signature rustic shape.

• Due to its name, the cheesecake will have a dark top. However, it is important to note that you do not want to actually “burn” the cheesecake, so be mindful once it starts to brown.

• This cheesecake has a soufflé-like texture, so it will naturally fall and slightly concave as it cools. This is completely normal.

• While this can be eaten alone, I recommend serving it with a creamy vanilla bean ice cream.