Burnt Basque Cheesecake

Burnt Basque Cheesecake 

Ingredients

For the Crust:

130 g ground vanilla wafer cookies (about 1¼ cups) or ground graham crackers

¼ tsp kosher salt

85 g unsalted butter, melted (6 tbsp)

For the Cheesecake Filling:

454 g brick-style cream cheese, room temperature (16 oz)

100 g granulated sugar (½ cup)

3 large eggs, room temperature

1½ tsp pure vanilla extract

16 g all-purpose flour (2 tbsp)

½ tsp kosher salt

250 ml heavy cream (1 cup)

Instructions:

1. Prepare the Pan

Line a 6-inch round cake pan, 3 inches deep, with a removable bottom using two layers of parchment paper.

Make sure the parchment paper extends about 2 inches above the rim of the pan.

Preheat the oven to 425°F (220°C).

2. Prepare the Crust

In a medium bowl, combine the ground vanilla wafer cookies (or graham crackers), salt, and melted butter.

Mix until the crumbs are evenly moistened.

Transfer the mixture into the prepared cake pan.

Press firmly into an even layer across the bottom using a flat-bottomed glass or measuring cup.

Set aside while preparing the filling.

3. Prepare the Cheesecake Filling

Place the cream cheese and sugar in a food processor. Process until smooth and creamy, scraping down the sides as needed.

Add the vanilla extract.

With the processor running, add the eggs one at a time, making sure each egg is fully incorporated before adding the next.

In a separate bowl, whisk together the flour, salt, and about ¼ cup of heavy cream until a smooth paste forms.

Gradually add the remaining heavy cream, a little at a time, whisking until smooth and lump-free.

Transfer the flour and cream mixture into the food processor. Add any remaining cream and process for another 30 seconds until fully combined.

Pour the cheesecake filling over the prepared crust.

Smooth the surface using a mini offset spatula or the back of a spoon.

4. Bake the Cheesecake

Place the cake pan on a baking sheet to catch any spills.

Bake in the center of the preheated oven for 35–40 minutes.

The top should become deeply browned, almost burnt, while the center remains slightly jiggly.

Remove from the oven and let the cheesecake cool in the pan.

5. Cool and Serve

Allow the cheesecake to cool completely to room temperature.

Carefully remove it from the pan.

Serve at room temperature for a soft, creamy texture, or refrigerate overnight for a firmer consistency.

Enjoy your rich, creamy, and beautifully caramelized Burnt Basque Cheesecake!