Burnt Basque Cheesecake

5 from 1 vote

This is a very easy cheesecake that a beginner in the kitchen can make it successfully. The result is a wholesome cheesecake that is creamy and very soft.

Prep Time20

Cook Time35

Total Time55

Course: Cake, Dessert, Desserts

Cuisine: Asian, International

Servings: slices

Calories: 144kcal

Author: Claudia

Equipment

1 loose bottom pan 6 inch

Ingredients

250 gr cream cheese
75 gr powdered sugar
2 eggs
115 gr heavy cream
10 gr cornstarch
½ tsp vanilla extract

Instructions

Place a sheet of parchment paper into a 15 cm round baking pan. Use another pan the same size to press the paper in. The creases can shape as natural as possible when pressed with another pan. Preheat the oven at 220-240°C.
Prepare the cream cheese in room temperature. Wait until the cream cheese is soft and easier to process. Soften the cream cheese and powdered sugar using a whisk. Pour in heavy cream and vanilla extract.
Add the eggs and cornstarch into the batter. Whisk well until smooth. Pour the batter into the baking pan.
Use a stick to stir the batter. This will let out the air bubbles so the cake will be baked evenly.
Bake in the preheated oven for 30-40 minutes. When it is 25-30 minutes, please watch over it to prevent it being overbaked.

Video

Notes

Always mix with a low speed mixer. Do not use high speed because it will create more air bubbles in the batter.
Use room temperature cream cheese so it is easier to soften it and the cheese will not curdle.
Mix the eggs one at a time, putting the next only after the batter is just incorporated.
Only mix each ingredient until just combined. Do not overmix as not to create lots of air bubbles.
Tap the baking pan a few times to let the air bubbles come out before baking.
Let the cheesecake cool down before putting it in the refrigerator.

Nutrition