Preheat oven to 200°C (395°F). Grease and line the bottom and sides of a 21cm springform cake tin with butter and baking paper. Make sure to extend the baking paper 2cm (¾ inch) above the rim of the tin.
Using a stand mixer or electric beaters, beat cream cheese in a large bowl until smooth and creamy. Add eggs one at a time, making sure to beat well between adding eggs.
Beat in sugar, a bit at a time. Then beat in thickened cream until the mixture is smooth.
Pour cheesecake batter into the lined springform tin. Tap the tin lightly to remove any air bubbles trapped in the batter.
Place in the oven and bake for 50 minutes.
Check on your cheesecake at the 40 minute mark. If the top isn’t starting to deeply brown turn up the heat in your oven slightly.
The result you are after is a cheesecake that has a deep dark top but is still slightly jiggly in the centre.
Once cooked remove from the oven and leave to cool completely before removing the cheesecake from the tin.
The Basque burnt cheesecake is best eaten on the day of baking, but leftovers store very well in an airtight container for a few days in the fridge.
Recipe HazardOvercooking can be an issue. If you find that you are getting close to the end of the cooking time, say the final 10 minutes, and the cheesecake isn't developing a dark caramelised top, turn your oven temperature up and keep a constant eye on how it is baking.Gluten FreeNot all cream cheese is gluten free. If you need this recipe to be truly gluten free make sure you puchase cream cheese that does not contain gluten.Serving SuggestionsBest eaten on the day of baking. Serve simply with some fresh berries and whipped cream.LeftoversEven though the Basque burnt cheesecake is best eaten on the day of cooking it also stores very well in an airtight container in the fridge for a few days. The cheesecake will be denser than the day of baking, but just as delcious.