Basque Burnt Cheesecake

I just have to bake this Basque burnt cheesecake after seeing many delicious pictures. It is very easy and the result is creamy cheesecake with a caramel taste. The center is creamy while outer layer slightly caramel chewy. This reminds me of flan and caneles. Family loves it and I will fat die!!!🤣

Baked for 50 minutes at 400F (205C) and 12 minutes at 425F (218C)

Grease 7×3 in pan. Line with parchment paper. Can use clips to help but remove before baking.












Recipe adapted from Audrey Duty (➡️Video)
Recipe to make 7 inch cake⬇️

Ingredients:

500g Philadelphia cream cheese
160g sugar
4 extra large eggs (66-68g with shell)
18g cake flour
250g heavy whipping cream
1 tsp vanilla

Instructions:

1. Prepare a 7x3 round pan lined with parchment paper about 3 inches above rim. Easier if grease pan then line with parchment.

2. Preheat oven 425F (218C).

3. In electric mixer beat cream cheese and sugar until light and creamy.

4. Add in one egg at a time and mix well before adding another. Use spatula to scrape batter down. Add in vanilla.

5. Mix flour with some whipping cream and add into cheese batter in electric mixer. Add in rest of cream and mix until combine.

6. Strain batter into prepared pan. Gently tap to remove large bubbles.  Place pan on baking sheet. Place in middle of oven. (Mine have 5 levels. I placed on 3rd)

7. Once cake in oven, turn oven heat down to 400F (205C) and bake for 50 minutes.

8. After 50 minutes,  turn oven heat to 425F (218C) and baking for 12 minutes until cake is caramelized. (Cake should still be a little giggly)

9. Let cake cool in pan before removing to refrigerate.  Best to chill cake 6 hours or overnight before serving.

Enjoy!