Burnt Basque Cheesecake with Chocolate Ganache
This burnt Basque cheesecake is a delightful blend of creamy textures and rich flavors, made with cream cheese, sour cream, and a touch of vanilla. Baked at high temperatures for a caramelized top, it achieves a unique burnt exterior while remaining smooth and luscious inside. Once cooled and chilled for at least eight hours, it's perfect to serve with a glossy chocolate ganache or fresh berries, making it an indulgent dessert for any occasion.
Equipment
- 2 Mixing bowls
- 1 Spatula
- 1 Electric mixer
- 1 9-inch round baking pan
- Parchment paper
- Measuring cups and spoons
Ingredients
- 450 g cream cheese
- 400 g sour cream
- 400 g heavy cream
- 3 tbsp cornstarch
- 1 tbsp flour
- 1½ cups sugar
- 1 tsp vanilla
Instructions
- 1. Preheat your oven to 350°F (175℃).2. Mix cream cheese and sour cream until smooth.3. Pour in heavy cream and vanilla; stir until combined.4. Sift in cornstarch and flour; mix gently with a spatula.5. In a separate bowl, beat sugar and eggs until smooth.6. Combine with the cream mixture and stir.7. Line a 9-inch pan with oiled parchment paper.8. Pour the mixture into the prepared pan.9. Tap the pan to release any bubbles.10. Bake 410°F for 35 minutes and increase the temperature to 550°F and bake for an additional 5 minutes to achieve a burnt top.11. Let the cheesecake cool, then refrigerate for at least 8 hours or overnight for the best results.12. Serve with chocolate ganache or fresh fruit.
