If you’re looking for an easy and quick - yet particularly beautiful - centerpiece for your holiday table, Burnt Basque Cheescake is what you need. Its rich and creamy texture is different from any other cheesecake I’ve personally tried, while its burnt top reminds me of a Creme Caramel. It’s got no crust, so it’s gluten free and contains a very little amount of corn flour (so little carbs too). Use Stevia or Monk Fruit instead of sugar and you’ll have a Keto dessert!
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Ingredients
4 small eggs (tot. 210 g)
170 g sugar (or 80 g Monkfruit)
1 tsp vanilla extract
600 g cream cheese, cubed (3 packs and 2 Tbs)
300 ml whipping cream
1 pinch salt
25 g Corn flour (2 Tbs)
200 g fresh berries (optional)
Confectioner sugar (optional)
Method
Preheat oven to 200C Static/190 C Fan and line the bottom and sides of a 20 or 23 cm springform tin with baking paper;
Place eggs into mixing bowl and mix 20 sec/speed 4;
Add cream cheese and mix 30 sec/speed 5. Remove lid, scrape down the sides of your mixing bowl, then mix for further 30 sec/speed 5;
Remove measuring cup, add in sugar, vanilla extract and mix 1 min/speed 5 with the spatula inserted in the lid;
Add in cream and mix for 30 sec/speed 5;
Add in corn flour and mix for 2 mins/speed 5. Pour mix into prepared tin and bake at 190 C Fan for 1 hour. The top of the cake cake should be slightly burnt and caramelized. I use a gas oven so I broil it for the last 3 minutes;
Remove tin from the oven and let cool at room temperature for at least 1 hour before serving. You may sprinkle it with confectioner sugar or top it with fresh berries. Enjoy!
* To do this: unfurl a 25cm long piece from the roll, tear it off and press it into the tin, and down into the edges at the bottom. Close your ring and do the same again with a second piece of baking paper, but placing it perpendicular to the bottom so that the tin sides are entirely lined. Ensure the paper extends about 10 cm above the top of your tin. You may want to spray your tin with oil or butter to make the paper adhere to it.
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