Ingredients:
– 24 oz (680g)
softened
– 1 1/4 cups (250g) granulated
– 4 large eggs
– 1 1/2 cups (360ml) heavy cream
– 1/4 cup (30g) all-purpose flour
– 1 tsp vanilla extract
– 1/4 tsp salt
Instructions:
1. **Preheat Oven**: Preheat your oven to 400°F (200°C). Line a 9-inch (23cm) springform pan with parchment paper, ensuring the paper extends about 2 inches above the rim of the pan.
2. **Prepare the Batter**: In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Pour in the heavy cream, vanilla extract, and salt, and mix until fully combined.
3. **Add Flour**: Sift the flour over the batter and fold it in gently until no lumps remain.
4. **Bake**: Pour the batter into the prepared springform pan. Place the pan on a baking sheet and bake in the preheated oven for 50-60 minutes, or until the top is deeply golden brown and the cheesecake is still slightly jiggly in the center.
5. **Cool**: Allow the cheesecake to cool in the pan for about 2 hours at room temperature, then transfer it to the refrigerator to chill for at least 4 hours or overnight.
6. **Serve**: Once chilled, remove the cheesecake from the springform pan and carefully peel away the parchment paper. Slice and serve.
This Basque burnt cheesecake is known for its creamy, custardy center and a slightly burnt, caramelized exterior. It’s delicious on its own or paired with fresh fruit. Enjoy!
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