Burnt Basque Cheesecake

Preheat oven to 220°C / 425°F. Line a 9-inch / 23 cm springform pan with two overlapping sheets of parchment paper, leaving tall edges above the pan. The rustic folds are part of the Basque cheesecake look.

All ingredients should be room temperature before mixing. This helps the batter combine smoothly without lumps and reduces the need for overmixing.

If short on time, place sealed cream cheese packages in warm water for 10–15 minutes. Heavy cream can be gently warmed until just slightly warm, not hot. Eggs can sit in warm water for 5–10 minutes.

Place cream cheese and sugar in a large bowl. Mix with a spatula or whisk by hand until smooth and creamy. Avoid using a mixer if possible. The goal is a dense, silky batter without adding extra air.

Add eggs and yolks one at a time, mixing gently after each addition. Do not whip. Stir slowly and scrape the bowl often.

Pour in heavy cream, vanilla, and salt. Mix slowly until smooth.

Sift in cornstarch or flour and fold gently until fully incorporated. The batter should be silky and pourable.

For the smoothest result, strain the batter through a fine sieve into the prepared pan. This removes any tiny lumps and creates a refined custard-like texture.

Bake at 220°C / 425°F for 35–45 minutes. The top should be deeply browned, almost burnt, while the center still jiggles when gently shaken.

Remove from the oven and cool at room temperature. The cheesecake will rise dramatically, then fall as it cools. This is normal.

Refrigerate at least 6 hours or overnight before slicing. For a softer custard center, serve slightly chilled or allow slices to sit at room temperature for 15–20 minutes before serving.