Basque Burnt Cheesecake

Ingredients

• 2 lb cream cheese (full‑fat, room temperature; cut into cubes for easier melting)
• 1 cup heavy cream (cold)
• 3/4 cup granulated sugar
• 4 large eggs (room temperature)
• 1 tsp vanilla extract
• 2 tbsp all‑purpose flour (sifts into dry mix)
• 1/4 tsp salt (fine sea salt)

Instructions

1. Soften cream cheese

   Cut the cream cheese into 1‑inch cubes. Microwave on 50 % power in 30‑second bursts, stirring between bursts, until the cheese is smooth and easily spreads with a spatula.

   Time: PT5M

2. Combine dry ingredients

   In a small bowl whisk together sugar, flour, and salt. Set aside.

   Time: PT2M

3. Mix wet ingredients

   Add the eggs, vanilla extract, and heavy cream to the tall mixing vessel. Using the immersion blender on low speed, blend until just combined.

   Time: PT3M

4. Incorporate dry mix

   Add the sugar‑flour‑salt mixture to the wet ingredients. Blend on low, keeping the blender head fully submerged, then increase to medium speed until the mixture is smooth and glossy.

   Time: PT5M

5. Add cream cheese and blend

   With the immersion blender still submerged, slowly add the softened cream cheese. Blend on low until the cheese is broken up, then raise speed to medium‑high until the batter looks like smooth paint with no visible lumps.

   Time: PT5M

6. Rest and chill batter

   Transfer the batter to a shallow bowl, cover, and chill in the refrigerator for 2 hours (target 40 °F). For a quicker chill, place the bowl in an ice‑water bath for 30 minutes before refrigerating.

   Time: PT2H

   Temperature: 40°F

7. Prepare pan lining

   Spray the inside of a 9‑inch springform pan with non‑stick spray. Crumple a large sheet of foil into a dome, press it into the bottom and up the sides, leaving about 1 inch of foil exposed at the lip. Smooth with a dry towel. Lay a sheet of parchment over the foil, spray lightly, and trim excess parchment so it sits just above the batter height.

   Time: PT10M

8. Fill pan and release bubbles

   Pour the chilled batter into the prepared pan, smoothing the top with a spatula. Optionally strain through a fine mesh to catch any stray bits. Tap the pan gently on the counter and use a skewer or fork to pop any large bubbles.

   Time: PT5M

9. Add heat shield

   Place a rimmed baking sheet or second pan on the rack beneath the springform pan to act as a heat shield, protecting the bottom from over‑cooking.

   Time: PT2M

10. High‑temp bake (burnt top)

    Preheat a convection oven to 420 °F (or 440 °F for conventional). Position the pan on the lower rack (about 3 inches from the heating element). Bake for 30 minutes, rotating the pan 180° every 10 minutes. The top should turn a deep caramel brown without black spots.

    Time: PT30M

    Temperature: 420°F

11. Low‑temp bake (creamy center)

    Reduce oven temperature to 300 °F. Continue baking for 40 minutes, rotating the pan 90° every 10 minutes. Insert an instant‑read thermometer into the center; aim for 115‑125 °F.

    Time: PT40M

    Temperature: 300°F

12. Room‑temperature cooling

    Remove the cheesecake from the oven and let it sit on the counter until the internal temperature drops to about 120 °F (approximately 1 hour).

    Time: PT1H

13. Refrigerate to set

    Cover the springform pan loosely with foil and refrigerate for at least 8 hours (overnight preferred) until fully set.

    Time: PT8H

    Temperature: 40°F

14. Unmold and slice

    Run a thin knife under hot water, dry, and slice the cheesecake into 8 generous wedges. Use a large offset spatula to lift each slice.

    Time: PT10M

Nutrition Facts

Calories

500

Protein

8 g

Carbohydrates

30 g

Fat

38 g

Fiber

0 g

Ingredient Substitutions

• Instead of cream cheese: Neufchâtel cheese (will be less rich)
• Instead of heavy cream: half‑and‑half (will be slightly less rich)
• Instead of granulated sugar: coconut sugar, maple sugar
• Instead of large eggs: egg replacer (may affect texture)
• Instead of vanilla extract: vanilla bean paste
• Instead of all‑purpose flour: cake flour (same amount)
• Instead of salt: kosher salt (adjust amount)

Equipment Needed

• immersion (stick) blender
• tall, narrow mixing vessel (e.g., 2‑liter saucepan)
• springform pan (9‑inch)
• heavy‑duty aluminum foil
• parchment paper
• non‑stick cooking spray
• baking sheet (heat shield)
• instant‑read thermometer
• large offset spatula
• kitchen scissors (optional)
• hot water bowl (for warming knife) (optional)

Critical Steps — Do Not Skip

• Tempering the cream cheese without overheating
• Blending the batter while keeping the immersion blender fully submerged to minimize air incorporation
• Chilling the batter for at least 2 hours before baking
• High‑temperature bake to achieve the burnt top
• Dropping to low temperature and monitoring internal temperature
• Cooling at room temperature before refrigeration

Chef Tips from the Video

• Use 50 % power in the microwave for the cream cheese; this softens without melting.
• A stick blender produces less incorporated air than a stand mixer.
• The foil underneath acts like a hidden crust, giving uniform browning on the sides.
• Rotate the pan during both bake phases to counteract hot‑spot variations.
• A hot knife slices the dense, creamy cheesecake cleanly without dragging.

Troubleshooting

Storage

Refrigerator: Cover tightly and store for up to 5 days.

Freezer: Freeze individual slices wrapped in plastic and foil for up to 1 month; thaw in refrigerator before serving.

Room temperature: Do not store at room temperature longer than 2 hours.

Make-Ahead Tips

• The batter can be prepared up to 24 hours ahead; keep it chilled.
• Bake the cheesecake a day ahead, then refrigerate; slices keep well for several days.

Frequently Asked Questions