I will be straight with you: this one is seriously good, and I am happy with where it landed. The top goes properly dark, and that is EXACTLY what you want: it tastes of caramel, it cuts straight through the richness, and underneath the centre stays as creamy as custard. Seven ingredients, fifteen minutes of prep, no crust to make. You slide it into a 450\u00b0F oven, pull it out 35 minutes later, and everyone at the table will ask which bakery you bought it from. Make it once and you will understand why this dessert went around the world!<\/p>\n
This is the part that feels almost unfair. One bowl, a spatula, a whisk, and you are done. Cream cheese, sugar, vanilla, the eggs one at a time, a little cornstarch, the cream. Pour it in the pan, tap it twice on the counter, into the oven it goes. Thirty-five minutes later you have a dessert that looks like it came out of a San Sebasti\u00e1n bakery. I found this recipe and rewrote it completely, pushing the bake time and the cream, and I am happy with where it landed.<\/p>\n
It will puff up in the oven like a souffl\u00e9 and drop back down as it cools. Do not panic, that is part of the deal. What matters is the centre: at 35 minutes in my oven it no longer wobbled and it was perfect, creamy without being liquid. Pull it earlier and it will be paler with a properly molten middle. The four hours in the fridge, though, are not up for debate. And let it sit out for 30 minutes before slicing, that is when it gives you everything.<\/p>\n","protected":false},"excerpt":{"rendered":"
My Basque cheesecake: no crust, a deeply browned top, a 6-inch pan and 35 minutes for a centre that stays properly creamy.<\/p>\n","protected":false},"featured_media":63924,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_yoast_wpseo_focuskw":"basque cheesecake recipe","_yoast_wpseo_title":"Basque Cheesecake Recipe (Burnt Top)","_yoast_wpseo_metadesc":"My Basque cheesecake: no crust, a deeply browned top, a 6-inch pan and 35 minutes for a centre that stays properly creamy.","_yoast_wpseo_meta-robots-noindex":"","_yoast_wpseo_meta-robots-nofollow":"","_yoast_wpseo_canonical":"","_yoast_wpseo_opengraph-title":"Basque Cheesecake Recipe (Burnt Top)","_yoast_wpseo_opengraph-description":"My Basque cheesecake: no crust, a deeply browned top, a 6-inch pan and 35 minutes for a centre that stays properly creamy.","_yoast_wpseo_opengraph-image":"","_yoast_wpseo_twitter-title":"","_yoast_wpseo_twitter-description":"","_yoast_wpseo_twitter-image":"","_relevanssi_hide_post":"","_relevanssi_hide_content":"","_relevanssi_pin_for_all":"","_relevanssi_pin_keywords":"","_relevanssi_unpin_keywords":"","_relevanssi_related_keywords":"","_relevanssi_related_include_ids":"","_relevanssi_related_exclude_ids":"","_relevanssi_related_no_append":"","_relevanssi_related_not_related":"","_relevanssi_related_posts":"","_relevanssi_noindex_reason":""},"recipe_category":[182,179],"sponsorship":[],"class_list":["post-63927","recipe","type-recipe","status-publish","has-post-thumbnail","hentry","recipe_category-cakes-pies","recipe_category-desserts-en"],"acf":[],"yoast_head":"\n