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Burnt Basque Cheesecake Recipe taken with iphone 15 pro max --iw 2 --ar 4:5 --v 6.1 --raw

Burnt Basque Cheesecake Recipe

This burnt Basque cheesecake is pressure-cooked to caramelized perfection with a heavenly soft, custard-like center.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Soup
Cuisine Mexican
Servings 8 slices
Calories 420 kcal

Equipment

  • 1 Mixing bowl Large
  • 1 Hand or stand mixer
  • 1 Parchment paper for lining
  • 1 10-inch springform pan
  • 1 Pressure cooker with sealing ring and valve

Ingredients
  

Main ingredients

  • 2.2 lbs Philadelphia cream cheese or mascarpone room temperature
  • 7 Eggs
  • 2 cups Sugar
  • 1 tablespoon Flour
  • 6.5 fl oz Heavy cream

Instructions
 

Instructions

  • Preheat your oven to 410°F and line the springform pan with parchment paper.
  • Beat the cream cheese until smooth in a large mixing bowl.
  • Slowly add sugar while beating continuously until fluffy.
  • Add eggs one at a time, beating well after each addition.
  • Sift in flour and fold gently into the mixture.
  • Slowly mix in the heavy cream until smooth.
  • Pour batter into pan, tap to remove air bubbles, and place in pressure cooker with proper broth level.
  • Cook on high pressure for 30 minutes, then do a slow release.
  • Cool cheesecake in pan before refrigerating overnight.

Notes

Let the cheesecake rest overnight in the fridge for best texture. Serve chilled or at room temp. Wrap slices to freeze for up to 1 month.