scarlet

Basque Burnt Cheesecake

  • 6in x 3in Round Cake Pan
  • 350g (12.3 oz) Cream Cheese 
  • 80g (1/2 Cup) Sugar 
  • 85g (2 large eggs) Eggs 
  • 110g (1/2 cup) Heavy Cream 


  1. Bring out the eggs, heavy cream, and cream cheese. Sit them aside and allow them to warm up to room temperature.
  2. Line your cake pan with parchment paper. Fold the paper so that it molds closely to the walls of the pan.
  3. Once the cream cheese is no longer cold, add to mixing bowl and start mushing the cream cheese with a spatula until you achieve a creamy smooth texture. Make sure there aren't any lumps!
  4. Add sugar and mix well (slowly) until you can't see any sugar granules.
  5. Beat the eggs and pour them into the cream cheese mixture. Mix slowly until it's fully incorporated. 
  6. Add heavy cream into mixture and mix slowly.
  7. Pour the finished batter into the lined cake pan.
  8. Bake at 464°F (240°C) for 25 to 30 minutes. Make sure to preheat your oven!
  9. Once done, allow your cake to cool to room temperature, then refrigerate for at least 6 hours.
  10. Enjoy! 
Original recipe video here: