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Basque Cheesecake (Burnt Cheesecake) - gluten free

3.93 from 39 votes
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Course: Dessert
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 10 people in a 23cm/9in diameter springform pan
Author: Lorena Salinas from Cravings Journal

Ingredients

  • 1 kg cream cheese at room temperature
  • 300 g sugar
  • 1 tbsp vanilla paste or extract optional
  • 300 ml whipping cream
  • 5 eggs

Instructions

  • Beat the cheese with the sugar and vanilla on high speed until it looks absolutely creamy and smooth, without any lumps. If you're using a stand mixer, make sure to scrape the sides and bottom of the bowl with a spatula every once in a while to thoroughly incorporate the cheese.
  • Once completely smooth, add the cream and beat on low speed to incorporate it (we don't want to whip the cream and insert air into it).
  • Add the eggs and again incorporate them at low speed.
  • Pour the mix into a 23cm/9in diameter springform pan with two sheets of baking paper inside, facing opposite directions. You also want to push down on the paper to shape them like the pan.
  • Bake the cheesecake in a preheated oven at 210°C/410°F for 30 minutes. When it comes out it will look very liquidy, but don't worry, that's perfect.
  • Let it cool down completely and then refrigerate for at least 8 hours.
  • To unmould, open the clip on the pan, peel off the paper and transfer to a dish using a pizza peel.
  • Cut and serve cold.
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