Basque Burnt Cheesecake

from ButterYum

makes 16 servings

Ingredients

Cheesecake Filling:

    • 32 ounces cream cheese, room temperature

    • 1 1/2 cups granulated sugar

    • 1/3 cup all purpose flour

    • 6 large eggs, room temperature

    • 2 cups heavy cream

    • 1 teaspoon pure vanilla extract

    • 1/2 teaspoon fine salt

Optional Creamy Topping:

    • 8 ounces sour cream

    • 1/4 cup granulated sugar

    • 1/2 teaspoon vanilla bean paste (or pure vanilla extract)

Directions

To Make the “Burnt” Cheesecake:

    1. Preheat oven to 400F and place rack in center position.

    2. Spray a 10-inch springform pan with nonstick cooking spray; line pan bottom and sides with parchment paper, allowing the paper to extend an inch or two above the top of the pan.

    3. In the bowl of a stand mixer fitted with a BeaterBlade or paddle attachment, blend cream cheese to soften, then add the remaining ingredients until combine until the mixture is smooth and creamy, scraping down the bowl as needed. Alternatively, you can do this by hand.

    4. Pour batter into springform and bake for 60 minutes; raising the oven temperature to 425F for the last 10 minutes. (if you’re worried about spills in your oven, place the springform on a half sheet pan)

    5. Remove cheesecake from pan (it should jiggle like jello) and allow to cool completely before removing pan sides and parchment paper.

    6. Serve slices at room temperature (although we prefer it chilled and served with a dollop of creamy topping).

To Make the Creamy Topping:

    • In a medium mixing bowl, whisk together the sour cream, sugar, and vanilla bean paste until the sugar is completely dissolved.

recipe adapted from Bon Appetit