Basque Burnt Cheesecake
A simple for Basque Burnt Cheesecake.
Ingredients
- 320 g mascarpone cheese room temperature
- 80 g regular white sugar
- 30 g vanilla sugar
- ¼ tsp salt
- 1 ½ tsp vanilla extract
- 2 eggs room temperature
- 1 egg yolk room temperature
- 1 ½ tbsp cake flour
- 180 ml heavy whipping cream
Instructions
- Preheat the oven to 200°C. Grease the cake tin with a diameter of 15 cm. Attach the baking paper to the bottom and sides of the cake tin. If there is any place where the batter could touch the cake tin, use extra baking paper.
- Start by creaming the room temperature mascarpone cheese with sugars and salt on low speed. Take your time and make sure there are no lumps.
- When the batter is creamy, add eggs, an egg yolk, and vanilla extract. Repeat the process of slowly mixing. Don't forget to scrape the bowl!
- Add flour and mix well. Now you can add a little speed to it but still make sure there are no flour lumps. I recommend using a sifter.
- In the end, pour the heavy whipping cream in and mix well. Pour the batter into the cake tin and bake for 30-35 minutes. The top should be slightly burnt, it should have this nice brown color. The middle should be very jiggly. I turned the heat off, left the door on the oven open, and let the cheesecake chill in there for extra 10 minutes. Or you can just take the cheesecake out of the oven.
- Let the cheesecake chill completely and once it's cold, put it in the fridge overnight or for at least 6 hours. The middle should drop down once the cheesecake sets.