Burnt Basque Cheesecake
Thomas J. Story
Kai Loebach has adapted this crowd-pleaser to make it gluten-free by using tapioca flour. “I didn’t say it’s fat-free,” he says. Because that would be no fun.
This recipe, and others like it, can be found in the article “These Amazing Fourth of July Desserts Are the Ultimate Crowd-Pleasers.”
How to Make It
1
Place rack in the middle of the oven and preheat to 400 degrees.
2
Butter a 10-inch round cake pan.
3
Crinkle two 12-by-16-inch parchment paper sheets into balls, flatten them and butter them on both sides.
4
Place them on top of each other and be sure they reach about 2” above the pan, as the cake will rise in the oven.
5
Beat cream cheese and sugar for 3–5 minutes in a mixer on medium speed, scraping down the sides occasionally.
6
Once there are no lumps, add one egg at a time until fully incorporated.
7
Add cream, salt, vanilla, and lemon zest, and beat until the batter is very smooth.
8
Sift the flour over the batter and mix until there are no lumps.
9
Pour batter into the parchment-lined pan and place on a doubled sheet pan (this helps keep the bottom from browning too much).
10
Bake 1 hour until the cake is rather dark on top but still jiggly.
11
Chill in the refrigerator until fully set, about 5 hours.
12
Carefully flip over the cake onto a plate and remove the paper. (This cake is intentionally rustic and will not have a perfect edge.)
13
Keep refrigerated until 1 hour prior to consumption, then let it come to room temperature for the flavors to bloom.
14
Serve with fresh berries or a topping of your choice.
Ingredients
2 lbs cream cheese (room temperature)
1 ½ cups sugar
6 eggs (room temperature)
2 cups heavy cream
½ tsp kosher salt
½ tsp vanilla paste
finely grated zest of 1 lemon
½ cup flour (or tapioca flour)
Directions
1
Place rack in the middle of the oven and preheat to 400 degrees.
2
Butter a 10-inch round cake pan.
3
Crinkle two 12-by-16-inch parchment paper sheets into balls, flatten them and butter them on both sides.
4
Place them on top of each other and be sure they reach about 2” above the pan, as the cake will rise in the oven.
5
Beat cream cheese and sugar for 3–5 minutes in a mixer on medium speed, scraping down the sides occasionally.
6
Once there are no lumps, add one egg at a time until fully incorporated.
7
Add cream, salt, vanilla, and lemon zest, and beat until the batter is very smooth.
8
Sift the flour over the batter and mix until there are no lumps.
9
Pour batter into the parchment-lined pan and place on a doubled sheet pan (this helps keep the bottom from browning too much).
10
Bake 1 hour until the cake is rather dark on top but still jiggly.
11
Chill in the refrigerator until fully set, about 5 hours.
12
Carefully flip over the cake onto a plate and remove the paper. (This cake is intentionally rustic and will not have a perfect edge.)
13
Keep refrigerated until 1 hour prior to consumption, then let it come to room temperature for the flavors to bloom.
14
Serve with fresh berries or a topping of your choice.
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