6-Inch Basque Cheesecake

5 from 2 votes

This 6-inch burnt Basque cheesecake is made with a burnt top that gives a subtle natural caramelized taste that is absolutely delicious.

Prep Time15

Cook Time35

Total Time50

Course: Dessert

Cuisine: Aemrican

Servings: servings

Preheat your oven to 475F. Grease a 6-inch springform pan and line the bottom and sides with parchment paper, leaving an overhang. Make sure to press the parchment well throughout the bottom of the pan.
In a large bowl, beat the cream cheese, salt, and sugar until smooth and creamy.
16 oz cream cheese, 3/4 cup granulated sugar, 1/4 teaspoon salt
Add the eggs, one at a time, beating well after each addition.
2 large eggs
Add the heavy cream, flour, cornstarch, and vanilla extract, and mix until well combined and smooth.
1 cup heavy cream, 2 tablespoon all-purpose flour, 1 teaspoon cornstarch, 1 teaspoon vanilla extract
Pour the batter into the prepared pan and smooth the top.
Bake for 20 minutes at 475F in the middle rack then lower the heat to 400F and bake for another 15 minutes, or until the top is dark brown and the center is still slightly jiggly.
Remove from the oven and let it cool completely in the pan. The cheesecake will deflate and crack as it cools. Chill the room temperature cheesecake in the fridge for 4 hours or overnight before removing it from the pan, peeling off the parchment paper and serving.