Gluten Free Basque Cheesecake
Gluten-free version of the famous Basque burnt cheesecake. Delicious dessert for Shavuot or any other time.
Ingredients
- 1 lb. (450 grams) cream cheese
- ½ cup sugar
- 4 eggs
- 1 teaspoon vanilla extract or paste
- Pinch of salt
- 1 cup cream
- ¼ cup cornstarch
Instructions
- Take the cream cheese and eggs out of the fridge and bring to room temperature.
- Set the oven to 200°C / 400°F with the fan.
- Line an 8inch/20cm round cake pan with baking paper, I used 2 sheets to have high walls all over the pan.
- In a bowl, add the room temperature cream cheese and sugar and mix well.
- Add the salt and the eggs, one at a time.
- Mix well to incorporate the eggs in the batter.
- Add the vanilla and cream and mix.
- Sift in the cornstarch and mix again.
- Pour the batter to the lined pan.
- Bake for 50-60 minutes.
- Cool the cake completely before cutting it, 1-2 hours at room temperature.
- Serve and enjoy!