Basque Cheesecake

crustless, deeply caramelized "burnt" cheesecake

Makes 1 cheesecake (9-inch) · 479 kcal per serving

Ingredients

• 900 g Cream Cheese
• 250 g White Sugar
• 250 g Egg
• 360 g Heavy Cream
• 27 g All Purpose Flour
• 4.5 g Vanilla Extract
• 3 g Salt

Method

1. 1. Heat the oven to 450°F / 230°C and line a springform pan with two overlapping sheets of parchment, letting it pleat up above the rim.
2. 2. Beat the cream cheese smooth, add the sugar and beat until dissolved, then beat in the eggs one at a time, followed by the vanilla and salt.
3. 3. Whisk in the heavy cream, then sift over the flour and mix just until smooth.
4. 4. Pour into the pan and bake until deeply browned, puffed and still wobbly in the center, 30–40 min.
5. 5. Cool completely. It sinks and sets as it cools; the center stays soft and custardy.
6. Best at room temperature.