Eggless Basque Burnt Cheesecake
This eggless Basque burnt cheesecake features a rich, caramelized top and a luscious, creamy center. It is an impressive dessert guaranteed to delight.
Equipment
- 9-inch springform pan
- electric mixer
Ingredients
- 32 oz Cream Cheese, Room Temperature
- 1 cup Granulated Sugar
- 1/2 cup Sweetened Condensed Milk
- 1/2 cup Sour Cream, Room Temperature
- 2 tsp Vanilla Extract
- 1/2 tsp Salt
- 3/4 cup Heavy Cream, Room Temperature
- 1/4 cup Cornstarch
Instructions
- Preheat the oven to 425°F with a rack in the center. Line a 9-inch springform pan with two large overlapping sheets of parchment paper, pressing them into the pan and letting them rise about 2 inches above the rim.
- In a large bowl, beat the cream cheese and sugar on medium low for 2-3 minutes until completely smooth, scraping the bowl often. Any lumps left now will stay in the finished cheesecake, so take your time here.
- Add the condensed milk, sour cream, vanilla and salt, and beat on low until smooth and creamy.
- In a small bowl, whisk the cornstarch into the heavy cream until no lumps remain. Pour it into the cheese mixture with the mixer on low and mix just until silky and combined.
- Set the pan on a baking sheet, pour in the batter and bake for 40-45 minutes, until the top is a deep mahogany brown and the center still wobbles when the pan is nudged. If the top is not dark enough, switch to broil for 1-2 minutes and watch closely.
- Cool the cheesecake in the pan at room temperature for 2 hours. It will sink in the center as it cools, which gives it the classic rustic look.
- Refrigerate for at least 6 hours or overnight until fully set. Remove from the pan, peel away the parchment and slice, letting the slices sit at room temperature for 15 minutes before serving for the creamiest texture.
Nutrition
Serving: 1servingCalories: 549kcalCarbohydrates: 37gProtein: 8gFat: 41g
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