Low Sodium Basque Burnt Cheesecake

Total time3 hr 15 min

Prep time15 min

Cook time1 hr

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Ingredients

8 servings

2 lb (4 blocks) full-fat cream cheese, at room temperature
1 ½ cups granulated sugar
C&H Pure Cane Granulated White Sugar 10LB Domino Sugar Pure Cane Granulated - 10 Lb C&H Premium Pure Cane Granulated Sugar 4LB Domino Sugar Pure Cane Granulated - 32 Oz Imperial Sugar Granulated Pure Cane Sugar
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5 large eggs, at room temperature
2 cups heavy cream
1 tsp vanilla extract
¼ tsp fine salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp all-purpose flour

Instructions

1
Position a rack in the center of the oven and preheat to 425°F (220°C). Grease a 9-inch springform pan lightly with butter or cooking spray, then line it with two overlapping sheets of parchment paper, pressing the paper up and over the sides of the pan so it extends at least 2 inches above the rim — the overhang is what gives the cheesecake its signature ruffled edge.
2
Beat the cream cheese in a stand mixer fitted with the paddle attachment (or with a hand mixer) on medium speed until completely smooth and no lumps remain, about 3 minutes. Scrape down the bowl thoroughly.

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