Burnt Basque Cheesecake is a delicious, easy, and flavorful cake. A mix between cheesecake and flan, this recipe is not to be missed!
24 oz cream cheese (room temperature) – this equals usually 3 normal size packets of cream cheese
11/4 cup heavy whipping cream
1 cup sugar
1 1/2 tsp vanilla
1/4 cup of gluten free flour (this is a 1:1 recipe, regular flour works fine too!)
Set your oven to 400°F
Take your room temperature cream cheese and place in the bowl of your mixmaster or a bowl that you can use with a hand-mixer.
Beat the cream cheese on medium for a few minutes, it will become very light and fluffy.
Once you have done this, add your sugar. Continue to beat for 4-5 minutes on a medium high heat.
Scrape down the side of your bowl to make sure everything has been incorporated on the sides of the bowl.
Add your eggs now (one at a time) until each is fully mixed in.
Once the eggs are all in, add your vanilla.
Now is the time to add your cream. Mix for one minute.
You are going to mix in the flour by hand. Add the flour to the bowl and use a spatula to blend it all together.
Spray your springform pan with a cooking spray (I use Pam), and take 2 pieces of parchment paper. You want the entirety of the bottom and sides to be covered. If it is crunchy in places, that is okay! It will give more character to your cake.
Pour your batter into the pan and place in the oven for 1 hour.
Remove at the 1 hour mark; your cake should be jiggly in the middle and have a nice browned color on top. If it has cracks, all the better!
Allow the cake to cool in the pan on the counter for 1 hour.
After your one hour, transfer the cake to the fridge for a second hour to chill.
After sitting in the fridge for an hour, you are free to slice up your cake, serve, and dive in!