Small Batch Basque Burnt Cheesecake Recipe
Servings: 1
Ingredients
- 8 oz cream cheese 1 package, 226 grams, very soft
- 60 grams sugar 1/4 cup plus 1 tablespoon
- 1 large egg
- 1 tbsp cornstarch
- 35 grams heavy cream 2 tablespoons + 2 teaspoons
Instructions
- Line a small loaf pan (6×3 inches or a pan that fits 2 cups liquid) with baking paper. Heat the oven to 450°F.
- Beat together the cream cheese and sugar until very smooth and fluffy, making sure all the sugar is dissolved. If you’re super particular, melt the cream cheese along with the sugar in a bowl over a double boiler. Add the egg and beat until smooth.
- In another bowl, add the cornstarch and tiny bit of cream, whisking until smooth, ensuring that the cornstarch doesn’t lump up. Slowly stream in the remaining cream, whisking until very smooth.
- Slowly pour the cream and cornstarch mix into the cheese mix. Mix well to ensure everything is combined.
- Bake for 20 minutes or until the top is very dark and charred but the middle still has a bit of a jiggle. Broil for a couple of minutes to get extra char if desired. Let cool on a wire rack until room temperature. Remove from the tin, slice, and enjoy!
