Basque Burnt Cheesecake Recipe

Ingredients

• 430 g Cream Cheese (softened to room temperature)
• 3 Large Eggs (room temperature)
• 120 g Powdered Sugar (sifted)
• 1 tsp Vanilla Extract (pure extract preferred)
• 1 tsp Lemon Juice (freshly squeezed)
• 20 g All-Purpose Flour (high‑grade baking flour)
• 270 g Heavy Cream (33 % fat, chilled)
• 2 sheets Parchment Paper (cut to fit 15 cm pan, two layers)

Instructions

1. Preheat Oven

   Set the oven to 240 °C (475 °F) and let it preheat while you prepare the pan.

   Time: PT10M

   Temperature: 240°C

2. Line the Pan

   Place two layers of parchment paper on the bottom and up the sides of the 15 cm springform pan, trimming excess.

   Time: PT5M

3. Combine Cream Cheese and Sugar

   In a mixing bowl, add the softened cream cheese and powdered sugar. Beat on medium speed until the mixture is smooth and free of lumps.

   Time: PT5M

4. Add Eggs

   Add the three large eggs one at a time, beating briefly after each addition to incorporate fully.

   Time: PT2M

5. Flavor the Batter

   Stir in the vanilla extract and lemon juice until just combined.

   Time: PT1M

6. Incorporate Flour

   Sift the flour over the batter and fold it in with the spatula until evenly distributed.

   Time: PT1M

7. Add Heavy Cream Gradually

   Pour the heavy cream in three portions, mixing on low speed after each addition. This avoids clumping and yields a silky batter.

   Time: PT5M

8. Transfer to Pan

   Pour the batter into the prepared springform pan, smoothing the top with a spatula.

   Time: PT2M

9. Bake the Cheesecake

   Place the pan in the middle rack and bake for 35 minutes, or until the edges are set and the center is lightly golden and still slightly wobbly.

   Time: PT35M

   Temperature: 240°C

10. Cool in the Pan

    Turn off the oven, crack the door open, and let the cheesecake cool completely inside the pan before removing the ring.

    Time: PT30M

Nutrition Facts

Calories

350

Protein

6 g

Carbohydrates

30 g

Fat

22 g

Fiber

0 g