Basque Brûlé Cheesecake
A cheesecake with a creamy center and a slightly burnt surface – an irresistible contrast of textures!
Ingredients (for an 18cm pan):
340g cream cheese (Philadelphia-style)
80g sugar
3 eggs at room temperature 🥚
3ml vanilla extract (1/2 tsp)
1 pinch salt
150ml whipping cream (30% fat)
10g cornstarch (or flour)
Instructions *(10 min preparation + 30 min baking)
1. Preparation:
Preheat the oven to 220°C (gas mark 7-8). Line a springform pan with baking paper (the paper should hang over the edge).
2. Batter:
Whisk the cream cheese and sugar until smooth.
Add the eggs one at a time, then vanilla and salt.
Stir in the cream and cornstarch without overbeating.
3. Bake:
Pour into the pan.
Bake for 25-30 minutes until the top is nicely blackened (but not charred!).
Chill for 2 hours in the refrigerator before removing from the pan.
Tips:
✔ Perfect texture: The center should still be wobbly when removed from the oven.
✔ Variations:
Add lemon zest for a fresh touch.
Serve with a red fruit coulis.
✔ Storage: 3 days in the refrigerator.
“A rustic cheesecake, as impressive to serve as it is easy to make!”
Enjoy with:
