Basque Burnt Cheesecake and Crème Fraîche

Basque Burnt Cheesecake with Crème Fraîche is a rich, rustic dessert with a deeply caramelized top and creamy center, made with Gina Marie Cream Cheese and finished with a dollop of our tangy Farmhouse Organic Crème Fraîche. It’s simple to prepare and perfect on its own or topped with fresh summer fruit.

Ingredients

1 1/2 lbs softened Gina Marie Cream Cheese
8 oz Farmhouse Organic Crème Fraîche
1 tablespoon Graziers Unsalted Butter (for coating pan and parchment)
5 eggs
1 1/4 cup sugar
1 cup heavy whipping cream
1 teaspoon salt
1/4 cup sifted all purpose flour
1 teaspoon vanilla extract

Directions

Preheat oven to 400 degrees Fahrenheit.
Coat the 10-inch springform pan and parchment paper with butter to help the cheesecake from sticking. Place parchment paper inside the pan and press against sides with 2 inches of paper flaring out from top.
Using a handheld mixer on low setting, blend the softened cream cheese and sugar until smooth.
Next, add the whipping cream, eggs, salt, sugar, and vanilla and blend. Slowly sift in flour and mix. Pour the batter into the parchment lined pan.
Bake on middle rack of oven for 60 minutes until the top of cheesecake has slight burnt caramelized appearance.
Cool for 2 hours and serve with crème fraîche.
Makes a great base for fresh summer fruits!

Basque Burnt Cheesecake and Crème Fraîche

Dessert & Drinks

1 hour 15 min

Serves: 8

Print Recipe

Ingredients

Directions

Preheat oven to 400 degrees Fahrenheit.
Coat the 10-inch springform pan and parchment paper with butter to help the cheesecake from sticking. Place parchment paper inside the pan and press against sides with 2 inches of paper flaring out from top.
Using a handheld mixer on low setting, blend the softened cream cheese and sugar until smooth.
Next, add the whipping cream, eggs, salt, sugar, and vanilla and blend. Slowly sift in flour and mix. Pour the batter into the parchment lined pan.
Bake on middle rack of oven for 60 minutes until the top of cheesecake has slight burnt caramelized appearance.
Cool for 2 hours and serve with crème fraîche.
Makes a great base for fresh summer fruits!