This Basque burnt cheesecake is creamy, rich, and perfectly caramelized on the outside. Its rustic look comes from baking at high heat, which gives the cheesecake a dark, “burnt” top while keeping the inside soft and custard-like.
Ingredients
340 g (12 oz) cream cheese, softened
80 g (2.8 oz) sugar
3 eggs (room temperature)
3 ml vanilla extract
1 g salt
150 g (5.3 oz) whipping cream
10 g (0.4 oz) cornstarch or cake flour
Instructions
