Basque Burnt Cheesecake Recipe | How to make Burnt Cheesecake | Super Creamy & Easy

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta offers a lighter texture while being more affordable.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds natural sweetness and flavor.

vanilla extract

🥗Healthier: vanilla bean

💰Cheaper: vanilla essence

Vanilla bean enhances flavor naturally.

Place cream cheese at room temperature for about 15 minutes until softened.

Line a 6-inch (15 cm) round cake tin with two layers of baking paper by cutting or tearing the paper, crumpling it into a ball, smoothing it out, and pressing it into the tin.

Pour whipping cream into a small bowl and add sifted plain flour, stirring with a small balloon whisk until no lumps remain. Set aside.

In a mixing bowl, add softened cream cheese and whisk with a hand mixer until creamy.

Add sugar to the cream cheese and continue beating until light and fluffy.

Add eggs one by one, whisking in the same direction and scraping down the sides of the bowl as needed until well incorporated.

Add the prepared whipping cream and flour mixture to the batter and whisk until evenly mixed.

Transfer the batter into the lined cake tin and tap the tin on the table a few times to remove air bubbles.

Bake in a preheated oven at 200°C for about 45 minutes or until the top turns dark brown.

Carefully remove the cake from the mold and serve immediately or chill in the refrigerator before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens