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Basque Burnt Cheesecake recipe

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Substances

Makes one 10″ cake

Unsalted butter (for pan)

2

lb. cream cheese, room temperature

cups sugar

6

giant eggs

2

cups heavy cream

1

tsp. kosher salt

1

tsp. vanilla extract

cup all-purpose flour

Sherry (for serving; optionally available)

SPECIAL EQUIPMENT

A 10″-diameter springform pan

Preparation

Step 1

Place a rack in center of oven; preheat to 400°. Butter pan, then line with 2 overlapping 16×12″ sheets of parchment, ensuring parchment comes at the least 2″ above high of pan on all sides. As a result of the parchment must be pleated and creased in some areas to slot in pan, you received’t find yourself with a clear, clean periphery to the cake; that’s okay! Place pan on a rimmed baking sheet.

Step 2

Beat cream cheese and sugar within the bowl of a stand mixer fitted with the paddle attachment on medium-low velocity, scraping down sides of bowl, till very clean, no lumps stay, and sugar has dissolved, about 2 minutes.

Step 3

Improve velocity to medium and add eggs one by one, beating every egg 15 seconds earlier than including the following. Scrape down sides of bowl, then cut back mixer velocity to medium-low. Add cream, salt, and vanilla and beat till mixed, about 30 seconds.

Step 4

Flip off mixer and sift flour evenly over cream cheese combination utilizing a fine-mesh sieve. Beat on low velocity till integrated, about 15 seconds. Scrape down sides of bowl (but once more) and proceed to beat till batter could be very clean, homogenous, and silky, about 10 seconds.

Step 5

Pour batter into ready pan. Bake cheesecake till deeply golden brown on high and nonetheless very jiggly within the middle, 60–65 minutes.

Step 6

Let cool barely (it’ll fall drastically because it cools), then unmold. Let cool utterly. Rigorously peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, ideally with a glass of sherry alongside.

Do Forward: Cheesecake be made 1 day forward. Cowl and chill. Be sure you let cheesecake sit for a number of hours at room temperature to take away chill earlier than serving.

burnt basque cheesecake

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