Burnt Basque Cheesecake

Crustless cheesecake with deep, brown top and creamy, custard center. Effortlessly elegant and surprisingly simple to make with dramatic texture and rich, decadent flavor.

5 from 4 votes

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Course: Dessert

Cuisine: Spanish

Prep Time: 15

Cook Time: 40

Author :Nish Kitchen

Servings 1 nine inch cake

Ingredients

▢ 3 x 250 g cream cheese, softened
▢ 1 cup granulated (caster) sugar
▢ 4 eggs, at room temperature
▢ 1 ½ teaspoon vanilla extract
▢ 1 ½ cups thickened (heavy) cream
▢ 3 tablespoons all purpose (plain) flour

Instructions

Preheat oven to 220C / 450F. Line a 9-inch or 22 cm deep, round cake tin with baking paper making sure it rises above the rim. Use a springform pan for best results.
Using an electric, handheld or stand mixer with a paddle attachment, beat softened cream cheese for 30 seconds or until smooth.
Add sugar. Beat for about 1 minute or until combined.
Add eggs. Beat for another 1 minute or until just combined.
Add vanilla extract and cream.
Beat for about 1 minute or until combined.
Sift in flour. Beat for another 1 minute to make smooth batter without any lumps.
Pour batter into the cake tin.
Tap to remove air bubbles.
Transfer to the oven and bake for about 30-40 minutes.
The baked cake will be jiggly.
Let the cake cool at room temperature for about 2 hours, and then refrigerate for 4 hours or overnight.
Slice and serve. Top with strawberries or chocolate sauce if you like.

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