Gluten Free Basque Burnt Cheesecake
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Learn more →Ingredients
8 servings
- 2 lb (4 blocks) full-fat cream cheese, at room temperature
- 1 ½ cups granulated sugar
- 5 large eggs, at room temperature
- 2 cups heavy cream
- 1 tsp vanilla extract
- ¼ tsp fine salt
- 2 tbsp all-purpose flour
Chef's tipChoose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
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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