One-Pan Spanish Basque Burnt Cheesecake

From Spain's Basque Country comes this famously burnt cheesecake with its dark caramelized crown. High-heat baking in one buttered pan yields a silky cream-cheese center that barely needs flour.

Serves 6 · 15 min prep · 50 min cook

Estimate for one serving

• 420 cal
• 8g protein
• 28g carbs
• 31g fat

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Ingredients

• 16 oz cream cheese, room temperature
• 3/4 cup granulated sugar
• 3 large eggs
• 1 cup heavy cream
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp salt
• 1 tsp butter for pan

Instructions

1. 1Preheat the oven to 400°F. Generously butter a 9-inch round cake pan or springform pan and line the bottom and sides with a single large sheet of parchment paper so the paper extends a few inches above the rim.
2. 2In a large bowl beat the room-temperature cream cheese and sugar with a hand mixer on medium speed for 2 full minutes until completely smooth and no lumps remain.
3. 3Add the eggs one at a time, beating well after each addition and scraping the bowl so the batter stays silky.
4. 4Pour in the heavy cream, vanilla, and salt; mix on low just until incorporated.
5. 5Sift the flour over the batter and fold gently with a spatula until no dry streaks remain; the batter will be pourable and slightly loose.
6. 6Pour the batter into the prepared pan and tap the pan firmly on the counter twice to release large air bubbles.
7. 7Bake on the center rack for 45 to 50 minutes. The top should turn a deep mahogany brown and look almost burnt while the center still jiggles like set custard when the pan is gently shaken.
8. 8Remove from the oven and cool the cheesecake in the pan on a wire rack for at least 2 hours; it will sink and wrinkle dramatically as it cools—that is the signature look.
9. 9Chill uncovered in the refrigerator for another 2 hours or overnight for cleanest slices. Lift out by the parchment, peel away the paper, and cut into wedges with a hot knife. Serve cool or at cool room temperature.