Description
Brûlée Basque cheesecake combines the creamy texture of traditional Basque cheesecake with a caramelized sugar topping reminiscent of crème brûlée. This rich dessert features a smooth, custardy middle encased in a burnt caramel crust, offering a contrast of textures and flavours.
Ingredients
Units
- 1 cup + 6 tbsp (330 g) cream cheese
- 1/2 cup (110 g) sugar
- 1/3 cup (80 g) sour cream
- 3 large (150 g) eggs
- 3/4 cup + 3 tbsp (230 ml) heavy cream
- 2 tsp vanilla extract, optional
- granulated sugar, for brûlée
Instructions
- Line baking tin with parchment paper. Preheat oven to 450 F / 232 C.
- With a rubber spatula, loosen the room temperature cream cheese. Add sugar until well combined and smooth. Whisk int he sour cream.
- Add in the whole eggs, cream, vanilla and whisk together until smooth.
- Pour over a fine mesh sieve into prepared pan.
- Bake for 30-35 minutes for the round cake pan. If at 30 minutes the top is not burnt, broil for 2-3 minutes. The middle should still jiggly.
- Let the cheesecake cool in the pan on a wire rack until it reaches room temperature. Cover and chill overnight.
- Remove the cake and slice with a heated knife.
- Place a layer of sugar in a shallow bowl or plate. Dip the cheesecake in and then sprinkle additional sugar on top. Torch carefully until sugar caramelizes. Tilt the cheesecake so it’s level, sprinkle more sugar and torch until desired amount.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Spansh