This “Burnt” Basque Cheesecake recipe (known here in Spain as ‘tarta de queso’) is uniquely light, creamy, delicious, caramelized, and so easy to make anti-fail recipe. To make the “Burnt” Basque cheesecake, bake the cheesecake in a very hot oven to deliver a beautiful, dark exterior full of bittersweet notes that complement the creamy light interior. It’s more traditional to have a custard-like center. Also, This reason why it’s so good is the same reason why creme brûlée is.
1. In a large mixing bowl, cream together the cream cheese and sugar on medium speed, scrape the side of the bowl, then add flour and beat again until smooth and lump free. 2. Turn the mixer to a low speed then add the eggs and vanilla extract and beat until just combined. Then slowly pour heavy cream while the mixer is still on low speed and beat again until just combined.
3. Pour the mixture to a prepared pan then bang the pan and remove the bubble that rise with a toothpick or knife. 4. Bake on the center rack for 45 minutes. The cheesecake will rise and brown almost burnt and the center should be jiggly when you move the pan. 5. Let the cheesecake cool on the counter for 2 hours then transfer the cheesecake to a fridge for at least 4 hours to cool completely and set.