🧀 Japanese Basque Burnt Cheesecake
📝 Ingredients:
- 400 g cream cheese (room temperature)
- 100 g granulated sugar
- 3 large eggs (room temperature)
- 200 ml heavy cream (or whipping cream)
- 15 g all-purpose flour (about 1 tbsp)
- 1 tsp vanilla extract (optional)
- 1/4 tsp salt
- 1 tsp lemon juice (optional, for slight tang)
🥣 Instructions:
- Preheat oven:
- Preheat to 200°C (392°F). Line a 6 or 7-inch round cake pan with parchment paper (let the paper hang over the sides a bit for the rustic look).
- Cream the cheese:
- In a large bowl, beat the cream cheese with a hand mixer or whisk until smooth and creamy.
- Add sugar:
- Gradually add sugar and continue to mix until fully incorporated and slightly fluffy.
- Incorporate eggs:
- Add eggs one at a time, beating well after each addition. Make sure the mixture stays smooth.
- Add cream:
- Slowly pour in the heavy cream while mixing. Add vanilla extract and lemon juice if using.
- Sift in flour:
- Sift in the flour and mix until just combined. Do not overmix.
- Bake:
- Pour the batter into the lined pan. Bake for 45–50 minutes, or until the top is a deep golden brown but the center still jiggles slightly when shaken.
- Cool:
- Let it cool at room temperature. The center will deflate slightly and settle — this is normal. Chill for a few hours or overnight for best texture.
🍰 Tips:
- For extra fluffiness, you can separate the eggs and beat the whites to soft peaks, then fold them in gently before baking (makes it more soufflé-like).
- This cake is delicious both slightly warm or chilled.
Let me know if you’d like a lower-sugar or gluten-free version!
