Burnt Basque Cheesecake
Caramelised on top, custardy in the center — my most-requested dessert by clients in Bel Air.
Ingredients Check to scale
20-Year Tawny Port or Pedro Ximénez Sherry
Step-by-Step Culinary Method
Emulsify Cream Cheese & Sugar
Beat room temperature cream cheese and sugar on low speed with a paddle attachment for 2 minutes until perfectly smooth and zero lumps remain.
Incorporate Eggs Sequentially
Add eggs one by one, mixing only until incorporated. Do not over-aerate, as excessive trapped air causes the cheesecake to crack heavily.
Stream Cream & Flour
Stream in heavy cream, vanilla, salt, and sifted flour. Mix for 30 seconds until a smooth, pourable batter is formed.
High-Heat Caramelization
Line a 9-inch springform pan with two crumpled overlapping sheets of parchment paper. Pour batter. Bake at 220°C (430°F) for 45 minutes.
The Jiggle Test & Rest
Remove when top is mahogany-dark with charred edges, but the center still shakes like gelatin. Cool on counter for 4 hours. Never refrigerate before serving!
How to Guarantee Michelin-Level Texture
"The crumpled parchment creates the iconic rustic pleated edges that trap caramelized butter aromas around the cake."
Master This Technique in Real Time
Unlock our DRM-protected HD video lesson with close-up camera angles on folding, temperatures, and plating.
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