Basque Cheesecake
This delicious and easy to make Basque style cheesecake, also known as La Viña burnt cheesecake, is made with cream cheese, sugar, eggs, heavy cream, vanilla, flour or cornstarch.
Servings 10 to 12
Ingredients
- 24 oz cream cheese, room temperature - 680 grams
- 1 cup granulated white sugar - 200 grams
- 1 pinch of salt
- 2 tbs regular flour or cornstarch - 20 grams
- 1¼ cups heavy whipping cream, at least 35% fat - 300 ml
- 1 teaspoon vanilla extract
- 5 medium eggs or 4 large eggs whisked
Instructions
- Preheat oven to 420°F (210 °C). Line an 8-inch/20 cm springform pan with a base of foil and then add a layer of parchment paper covering the base and sides of the pan.
- Beat the cream cheese with an electric mixer until it is completely smooth and lump-free.
- Add the sugar and pinch of salt, mix until smooth.
- In a separate bowl, whisk the flour or cornstarch with a small amount of cream to form a smooth paste. Add remaining cream and vanilla. Stir until smooth.
- Slowly add the flour and cream mixture into the mixing bowl with the cream cheese and mix well.
- Add the whisked eggs. Mix until well combined, don’t overmix.
- Pour the cheesecake batter into the prepared pan and tap gently to release air bubbles.
- Bake at 210 °C or 420°F for 50-55 minutes or until the top is a dark golden brown and the center is still slightly jiggly.
- Cool at room temperature for 2 hours, then refrigerate for at least 8 hours or overnight.
- Let sit at room temperature for 20–30 minutes before slicing and serving.
