This Basque burnt cheesecake is super soft and sweet. The cheesecake looks burnt, but the taste is amazing, and this will be your new favourite family cheesecake.
You will need a lightly greased 6-inch round cake tin, then line the cheesecake’s bottom and sides with parchment paper. Add 340 grams of softened cream cheese to a mixing bowl, then lightly smash it with a spatula to make it light.
You can also use an electric mixer to stir at low speed until it is very smooth. Once smooth, add white sugar and continue to stir evenly until the sugar is incorporated into the cream cheese and the cream cheese is much lighter.
Add 3 room temperature eggs, one at a time, and whisk the added eggs well after each addition until it is combined before you add the next egg. After adding and whisking the 3 eggs well, the mixture should be very light.
Add vanilla extract for flavouring or any extract of your choice, then lightly whisk it, then add 150 grams of whipping cream and stir it well. Sift in the cornstarch and whisk it in until you have a smooth batter.
You can substitute the cornstarch with cake flour. Pour the cheesecake batter into the prepared mould pan, then tap the pan a few times on the counter just to remove any trapped air bubbles. Bake the cake in a preheated 415 degrees Fahrenheit oven (210C) for 30 minutes in the middle of the oven.