Recipe of Burnt Basque Cheesecake

Ingredients:

• 2 pounds cream cheese, softened
• 1 ¾ cups granulated sugar
• 5 large eggs, room temperature
• 2 cups heavy cream
• 1 tbsp vanilla extract
• ½ cup all-purpose flour
• pinch of salt
• zest of one lemon

Instructions:

• Preheat your oven to 400°F. Having a high starting temperature contributes to the beautiful burnt exterior.

• In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

• Add the eggs one at a time, beating well after each addition. Incorporate the vanilla extract into the mixture.

• Gradually pour in the heavy cream while continuing to beat the mixture. Ensure it is well combined.

• Gently fold in the all-purpose flour and a pinch of salt. Be careful not to overmix; you want a smooth batter without overworking it.

• Grate the zest of one lemon into the batter for a hint of citrusy freshness. Fold it in until evenly distributed.

• Pour the batter into the SENSARTE Nonstick Detachable Handle Sauce Pan. Remember to remove the detachable handle in advance to use is as the baking pan.

• Place the pan in the preheated oven and bake for about 50-60 minutes or until the top is deeply golden brown, and the center is set but still slightly jiggly.

• Allow the burnt Basque cheesecake to cool completely in the pan. As it cools, it will sink slightly, creating a rustic and characteristic appearance.

• Once cooled, refrigerate the cheesecake for at least 4 hours or, preferably, overnight. This helps to enhance the flavors and texture.

• Carefully remove the cheesecake from the SENSARTE Nonstick Detachable Handle Sauce Pan, slice, and serve. The burnt Basque cheesecake is delightful on its own or with a dollop of whipped cream. Enjoy!