Easy Basque Burnt Cheesecake (Gluten Free)
Servings 15 cm (6-inch) deep round cake pan
Equipment
- round cake pan
- parchment paper
- rubber spatula
- food processor / electric beaters / hand whisk
Ingredients
- 300 g (10.5 oz) cream cheese room temperature
- 200 ml (4/5 cup / 6.7 fl oz) heavy cream / double cream
- 95 g (1/2 cup / 3.4 oz) granulated sugar
- 2 egg
- 2 tbsp gluten free all purpose flour sub. cornstarch / plain white flour
Caramelized sugar syrup
- 4 tbsp granulated sugar
Instructions
- Preheat the oven to 220 C / 425 F / gas mark 7.
- Cut a sheet of parchment paper large enough to line the inside of the cake pan. And press the paper into the bottom and up the sides to fit the inside of the pan. It should stick up about 4 cm (1.5-inch) above the edge of the pan.
- Making Caramelized sugar syrup: place the 4 tablespoons of sugar and 1 tablespoon of water in a small saucepan over medium heat. Cook and gently swirl the saucepan occasionally until the sugar evenly golden brown.
- Remove from the heat, then tilt the saucepan and add 1 tablespoon of water. It may splatter on you, so please be careful. Oven mitts may protect your hands. Then quickly swirl the caramel and pour into the cake pan. Tilt the cake pan so the caramel covers the entire bottoms. Set aside.
- Place the cream cheese and the sugar into the food processor and process until creamy. If you don't have a food processor, use electric beaters / hand whisk.
- Add the egg, one at a time and process after each addition.
- Add the heavy cream and process until smooth, stopping to scrape off sides and bottom at least twice.
- Add the flour and process until well blended, stopping to scrape down sides and bottom at least once.
- Pour the mixture into the cake pan with the parchment paper and place on a bottom rack in the oven. Then bake for 30 minutes.
- Remove from the oven and let it cool to room temperature in the cake pan. Then cover the top and put in the fridge overnight.
- Remove the cheesecake from the cake pan and gently pull the parchment paper away from the cheesecake, then enjoy!
Notes
Disclaimer: the center of this cake is undercooked. Consuming raw or undercooked eggs have a risk of salmonella infection and it may increase your risk of foodborne illness. Raw or undercooked eggs is not advisable for young children, older adults, expectant mothers, and people with weakened immune systems.
