Basque Burnt Cheesecake

Basque Burnt Cheesecake

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Basque Burnt Cheesecake
Serves 12-14 depending on slice size
Prep time 30 minutes
Cook time 1 hour, 30 minutes
Total time 2 hours
Allergy Egg, Milk
Meal type Dessert
Region Spanish
From magazine Bon Apetit

Ingredients

  • tablespoon butter (for greasing the pan)
  • 2lb cream cheese (room temperature)
  • 1.5 cups sugar
  • 6 Large eggs
  • 2 cups heavy cream
  • 1 teaspoon kosher salt
  • 1 teaspoon vanilla extract
  • 1/3 cup all-purpose flour
  • morelle cherries in light syrupgarnish
  • Sherryfor serving optional

Note

Supplies used in this recipe:
Lacanche baking sheet (1/1)
KitchenAid mixer with the paddle attachment
10” springform cake pan
Parchment paper

Directions

Step 1
Place a rack in the middle of your oven; preheat the oven to 400°.
Butter the cake pan, then line with two overlapping 16x12 sheets of parchment (pleat the parchment inside the cake pan), making sure the parchment comes at least 2" above the top of the cake pan on all sides.
Place the cake pan on a rimmed baking sheet or your Lacanche baking sheet upside down.
Step 2
Beat the room-temperature (room temperature is very important) cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down the sides of the bowl, until very smooth, no lumps remain, and sugar has dissolved (about 2 minutes).
Step 3
Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
Step 4
Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down the sides of the bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
Step 5
Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, about 60–65 minutes.
Step 6
Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away the parchment from the sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.