Basque Burnt Cheesecake
Carlene Thomas RDN
June 15, 2020
A crustless cheesecake with a caramelized top and soft silky filling. Use the Anova Precision Oven’s steam and convection function to cook the inside and keep it moist while getting the right amount of caramelization on top.
Serves
8
Prep Time
08:30
Cook Time
00:52
5 (23)
862
Ingredients
2 tsp
Unsalted butter, melted
2 lb
Cream cheese, room temperature
1.5 cups
Granulated sugar
6 large
Eggs
2 cups
Heavy cream
1.5 tsp
Kosher salt
2 tsp
Vanilla extract
⅓ cup
Cake flour
Steps
1. Preheat Oven.
Sous Vide Mode: Off
Steam: 30%
Temp: 400°F
Heat: Rear
2. Butter cake pan.
Brush melted butter on the bottom and sides of a standard 9 inch springform cake pan or removable bottom cake pan.
3. Layer parchment in pan.
Cut two large sheets of parchment paper, enough to overhang the sides of the cake pan by at least 2 inches. Overlap the two sheets to form a cross. Press paper to edges. It will not be smooth. Place pan on solid baking sheet.
4. Mix cream cheese and sugar.
In a stand mixer with a paddle attachment, beat cream cheese and sugar on medium, scraping down the sides of the bowl for three minutes until smooth.
5. Add eggs one at a time.
Add eggs one at a time, beating in between until eggs are fully mixed in.
6. Add remaining ingredients and pour into pan.
Scrape bowl with spatula and add heavy cream, salt, vanilla, and cake flour. Mix on medium until fully combined. Pour batter into lined cake pan.
7. Bake, rotating pan halfway through.
Sous Vide Mode: Off
Steam: 30%
Temp: 400°F
Heat: Rear
00:52 Timer
8. Cool on counter.
Once cheesecake is thoroughly browned on top and extremely jiggly, cool on counter for two hours in the cake pan. The center will fall about an inch as the cheesecake cools.
9. Chill in fridge overnight.
Once the cheesecake is cool enough to handle, transfer to the fridge overnight or at least six hours to set. Do not shorten this step! If the cheesecake has not adequately set in the fridge the center will “spill” out.
10. Unwrap, slice and serve.
Remove parchment, slice and serve. Store in fridge.
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