Burnt Basque Cheesecake (Eggless & With Eggs)

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Preheat the oven to 240°C (464°F) for 30 minutes. Line a 6-inch round pan with butter paper.

Combine cream cheese, fine-grain sugar, and vanilla flavoring in a mixing bowl. Mix until smooth and creamy. Add eggs to the mixture one at a time, ensuring each egg is fully incorporated before adding the next one.

In a separate bowl, sift together all-purpose flour and cornstarch. Add this dry mixture to the cream cheese mixture and mix until well combined.

Pour in the unsweetened cream and continue mixing until you achieve a smooth batter. Pour the batter into the prepared pan, ensuring it is evenly distributed.

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Place the pan in the preheated oven and bake at 240°C (464°F) for 30 minutes or until the top is golden brown and has a burnt appearance.

Once baked, remove the cheesecake from the oven and let it cool to room temperature. Refrigerate the cheesecake for at least 5 hours before serving to allow it to set.

Once chilled, remove from the refrigerator, slice, and serve. Enjoy your delicious Burnt Basque Cheesecake!

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In a large mixing bowl, combine cream cheese, condensed milk, fine-grain sugar, and hung curd. Mix until smooth and well combined. Sift in cornstarch and all-purpose flour, gradually stirring to avoid lumps.

Add vanilla flavoring and mix until the batter is smooth. Gently fold in the unsweetened cream until well incorporated. Pour the batter into the prepared pan, spreading it evenly.

Bake in the preheated oven at 200°C for approximately 25 minutes or until the top is golden brown and has a burnt appearance.

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Once baked, let the cheesecake cool to room temperature. Refrigerate the cheesecake for at least 5 hours before serving to allow it to set.

Once chilled, remove from the refrigerator, slice, and serve. Enjoy your delicious Eggless Burnt Basque Cheesecake!