Basque cheesecake is a type of cheesecake that is burnt on the top but still very creamy and silky on the inside. The burnt flavour gives the cheesecake a wonderful caramelized taste. Surprisingly this cheesecake is very easy to make and freezer friendly. Although there may not be any to freeze when you get a taste of it.

For this recipe a 3-inch deep 6-inch round cake pan is recommended. You want the cake to be deep so that you can get a really nice creamy center. If you are using a bigger cake pan, I encourage you to double the recipe.

Line the cake pan with some parchment paper. I like crumpling the parchment so that it sits better in the cake pan.

In a mixing bowl, add 16 ounce of cream cheese. Beat the cream cheese with a hand mixer. Slowly incorporate 1/2 cup granulated sugar, 1/2 teaspoon salt and the 1 1/2 teaspoon vanilla extract. When these ingredients are mixed well, add one egg at a time and continue to mix together. Set aside.

In a small bowl, add 2 tablespoons flour and a small amount (about 1/4) of the cream. Mix until you get a paste. Slowly add the rest of the cream into the paste until there are not lumps. Mix this into the cream cheese mixture you set aside earlier.

Make sure everything is incorporated well before pouring it into your cake pan.

Place the cake pan in a 425C preheated oven. Bake the cheese cake for 35-40 minutes or until the top of the cake is browned. You want to make sure that the center is still jiggly and not over cooked. Remove the cake from the oven and let it cool.

Let the cheesecake cool to room temperature and enjoy!!

Note: You can store slices of cheesecake in the freezer for up to 3 months. Take it out and let it warm up at room temperature for about an hour before serving.

Ingredients

• 16 oz cream cheese, room temperature
• 1/2 cup granulated sugar
• 3 eggs, room temperature
• 1 1/2 teaspoon vanilla extract
• 2 tablespoons flour
• 1/2 teaspoons salt
• 1 cup heavy cream

Note: You will need a deep 3 inch cake pan for the best results. You can use other cake pans but you may have to double the recipe to get the same rich center.

Directions

1. Line the cake pan with some parchment paper. I like crumpling up the parchment so that it sits better in the cake pan.
2. In a mixing bowl, add 16 ounce of cream cheese. Beat the cream cheese with a hand mixer. Slowly incorporate 1/2 cup granulated sugar, 1/2 teaspoon salt and the 1 1/2 teaspoon vanilla extract. When these ingredients are mixed well, add one egg at a time and continue to mix together. Set aside.
3. In a small bowl, add 2 tablespoons flour and a small amount (about 1/4) of the cream. Mix until you get a paste. Slowly add the rest of the cream into the paste until there are not lumps. Mix this into the cream cheese mixture you set aside earlier.
4. Make sure everything is incorporated well before pouring it into your cake pan.
5. Place the cake pan in a 425C preheated oven. Bake the cheese cake for 35-40 minutes or until the top of the cake is browned. You want to make sure that the center is still jiggly and not over cooked. Remove the cake from the oven and let it cool.
6. Let the cheesecake cool to room temperature and enjoy!!

Note: You can store slices of cheesecake in the freezer for up to 3 months. Take it out and let it warm up at room temperature for about an hour before serving.