Gluten Free Basque Burnt Cheesecake
This gluten free Basque burnt cheesecake is rich, creamy, and impossibly elegant with its caramelized top. It's a showstopper dessert that's surprisingly simple to pull off.
Equipment
- springform pan
- electric mixer
Ingredients
- 2 lb Cream Cheese, softened
- 1 1/2 cups Granulated Sugar
- 1/4 tsp Fine Sea Salt
- 5 Large Eggs
- 2 cups Heavy Cream
- 1 tsp Vanilla Extract
- 3 tbsp Cornstarch
Instructions
- Preheat your oven to 425°F. Line a 9-inch springform pan with two overlapping sheets of parchment paper, pressing them into the corners and up the sides. The parchment should extend a couple inches above the rim of the pan.
- In a large bowl, beat the cream cheese with an electric mixer on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl as needed to eliminate any lumps.
- Add the granulated sugar and salt, and beat on medium until fully combined, about 1 minute. Add the eggs one at a time, beating well after each addition until smooth before adding the next.
- Pour in the heavy cream and vanilla extract, and mix on low speed until just combined. Sift the cornstarch over the batter and gently fold it in with a spatula until no streaks remain. The batter will be very liquid and pourable, which is exactly what you want.
- Pour the batter into the prepared pan. Bake for 55 to 65 minutes, until the top is deeply golden brown and the center still has a generous jiggle when you gently shake the pan.
- Let the cheesecake cool completely in the pan on a wire rack. The center will sink slightly as it cools, which is normal. Refrigerate for at least 4 hours or overnight before carefully peeling away the parchment, slicing, and serving.
Nutrition
Serving: 1servingCalories: 524kcalCarbohydrates: 31gProtein: 9gFat: 40g
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