Basque Burnt Cheesecake

Carlene Thomas RDN
Carlene Thomas RDN
November 1, 2021
This dramatic crustless cheesecake with a caramelized top and soft silky filling is easy to perfect using the Anova Precision Oven. Use the oven’s steam and convection function to cook the inside, keep it moist, and still get a deep level of caramelization on top.
Serves
8
Prep Time
08:30
Cook Time
00:52
Basque Burnt Cheesecake
5 (27)
1249
Ingredients
1 Tbsp (14g)
unsalted butter, melted
2 lb (907g)
cream cheese, at room temperature
1.5 cups (300g)
granulated sugar
6 large
eggs
2 cups (473ml)
heavy cream
⅓ cup (40g)
cake flour
2 tsp (10ml)
vanilla extract
1.5 tsp (4g)
kosher salt
Steps

1. Preheat the Oven

Sous Vide Mode: Off
Steam: 30%
Temp: 400°F
Heat: Rear

2. Prepare Pan

Brush the butter on the bottom and sides of a 9-inch springform pan or cake pan with a removable bottom. Line the pan with two sheets of parchment paper, allowing at least 2 inches of paper to overhang the sides of the pan. Press the paper into the pan as best you can; it will not be smooth. Place the pan on a rimmed sheet pan.
Prepare Pan

3. Start Batter

In a stand mixer fitted with the paddle attachment, beat the cream cheese and sugar on medium speed, scraping down the sides of the bowl as needed, until smooth, about 3 minutes.
Start Batter

4. Add Eggs

Beat in the eggs, one at a time, until the mixture is smooth.
Add Eggs

5. Finish Batter

Scrape down the sides of the mixer bowl, then add the cream, cake flour, vanilla, and salt. Beat once more until fully combined. Pour into the prepared pan.
Finish Batter

6. Bake

Transfer to the oven and bake, rotating the pan halfway through, until the cheesecake is thoroughly browned yet still extremely jiggly, about 52 minutes.
Sous Vide Mode: Off
Steam: 30%
Temp: 400°F
Heat: Rear
00:52 Timer

7. Cool

Let the cheesecake cool at room temperature for 2 hours. The center should fall about 1 inch.
Cool

8. Chill

Transfer the cheesecake, still in the cake pan, to the refrigerator and chill for at least 6 hours, or preferably overnight. Do not skip or shorten this step; if the cheesecake has not adequately chilled, the center will collapse and spill out.

9. Slice and Serve

Remove the cake from the pan and peel back the parchment. Slice and serve. Store any leftovers in the refrigerator.
Slice and Serve
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