Basque Cheesecake Recipe (Burnt Top)

Name: Basque Cheesecake Recipe (Burnt Top)
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: Québécoise
Ingredients: 375 g (1 ½ blocks / 1 ½ cups) cream cheese, softened; ½ cup (100 g) sugar; ⅛ tsp salt; 1 tsp (5 ml) pure vanilla extract; 3 large eggs; 2 tbsp (15 g) cornstarch; ¾ cup (200 ml) heavy cream 35%

Preparation 15 min
Cooking 35 min
Servings 8
Freezing Absolutely

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Ingrédients

375 g (1 ½ blocks / 1 ½ cups) cream cheese, softened
½ cup (100 g) sugar
⅛ tsp salt
1 tsp (5 ml) pure vanilla extract
3 large eggs
2 tbsp (15 g) cornstarch
¾ cup (200 ml) heavy cream 35%

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Preparation

Take the cream cheese, eggs and cream out of the fridge about 1 hour ahead, and cut the cream cheese into cubes so it softens faster.
Preheat the oven to 450°F (230°C) and line a 6-inch round pan with a sheet of crumpled parchment paper, letting it hang 2 inches over the rim.
In a large bowl, work the cream cheese with a spatula until it is completely smooth and free of lumps.
Add the sugar, salt and vanilla, then whisk until creamy and uniform.
Whisk in the eggs one at a time, beating thoroughly after each addition.
Sift the cornstarch over the batter and whisk just until incorporated.
Pour in the cream and fold gently with the whisk until silky.
Pour into the prepared pan, through a sieve if any bits of cream cheese remain, then tap the pan on the counter to release the air bubbles.
Bake for 30 to 35 minutes, until the top is deep brown and the centre no longer wobbles.
Let cool to room temperature, then refrigerate uncovered for at least 4 hours.
Unmould, peel off the parchment and let it sit out for 30 minutes before slicing.