Ingredients
Cheesecake Batter
- 1 cup cream cheese, softened to room temperature
- ⅓ cup granulated sugar
- ½ cup heavy cream
- 1 large egg, at room temperature
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon salt
Instructions
- Preheat oven: Preheat your oven to 400°F (205°C) to ensure it is hot enough to caramelize the cheesecake’s surface during baking.
- Prepare the batter: In a mixing bowl, combine the softened cream cheese and granulated sugar. Beat until smooth and creamy, then add the heavy cream, egg, cornstarch, vanilla extract, and salt. Mix everything thoroughly until the batter is smooth and uniform in texture.
- Prepare the baking mold: Line a small 6-inch (15 cm) round baking pan or individual ramekins with parchment paper, ensuring the paper comes above the rim to allow for the cheesecake to rise and develop its rustic top.
- Pour and bake: Pour the batter into the prepared pan(s) and place in the oven. Bake at 400°F (205°C) for approximately 25-30 minutes. The cheesecake should have a deeply browned, almost burnt top with a soft, custard-like interior.
- Cool and serve: Remove the cheesecake from the oven and let it cool to room temperature, then refrigerate for at least 2 hours to set properly. Serve chilled for the best flavor and texture experience.
Notes
- Using room temperature ingredients helps achieve a smooth batter without lumps.
- The high baking temperature is key to creating the signature caramelized top of a Basque cheesecake.
- Do not overbake; the cheesecake should be slightly jiggly in the center when removed from the oven.
- Chilling the cheesecake before serving allows it to firm up and enhances its flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spanish
