Burnt Cheesecake (Basque Style)

Ingredients

8 oz Cream Cheese

8 oz Sour Cream

8 oz Ricotta or
Cottage Cheese

4 oz Heavy Cream

9 oz Sugar

5 Eggs, large

1/3 tsp. Salt

  1. Adjust rack so it sits in the center of the oven. Preheat oven to 500℉.

  2. Line 9” x 2” cake pan with butter, one piece of parchment large enough to come up and over the wall of the pan, more butter, another piece of parchment at right angle to the first, then more butter. Fold all excess paper over the pan’s edge so the paper stays out of the cake while it’s baking. (If you crumple the paper before fitting it to the inside of the pan, this whole task is easier. Shout-out to King Arthur Flour tip line for this trick, I’m told.)

  3. Blend all ingredients together until as smooth as possible.

  4. Fill prepared pan, place it on a baking tray, and transfer this assembly to the middle of the oven.

  5. Bake for 23-27 minutes (insta-read thermometer will read 180℉).

  6. Cool on a rack until firm (at least 4-5 hours). Carefully loosen the parchment from the pan’s inside wall. Gripping the parchment, lift cheesecake up and out of the pan and move it onto a serving platter.

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