Basque Burnt Cheesecake

Ingredients:

• 2 pounds cream cheese room temperature

• 1 1/2 cups compliant sugar

• 6 large eggs room temperature

• 2 cups heavy cream

• 1 teaspoon kosher salt

• 1 teaspoon vanilla extract

• 1/3 cup blanched almond flour or cassava flour sifted; if you use cassava flour it will not be considered keto

Utensils:

• 10-inch springform pan

• parchment paper

• stand mixer with the paddle attachment

• mixing spatula

• sifter

Instructions:

1. prepare ingredients

2. place a rack in the middle of the oven and preheat to 400°F

3. grease a 10-inch springform pan and place a piece of parchment paper in the pan then place a second piece of parchment paper going the opposite way so that they over lap then press down on the parchment paper so that it fits into the pan making sure the parchment comes at least 2 inches above the top of the pan on all sides; the parchment paper will be extremely wrinkly, it is not meant to look perfect

4. add 2 lbs of room temperature cream cheese to a stand mixer

5. add 1 1/2 cups of sugar to the mixer and beat together on medium-low speed, scraping down the sides as needed, for about 2 minutes or until it is very smooth, no lumps remain, and the sugar has dissolved

6. increase the speed to medium and add 6 large eggs one at a time, beating each egg 15 seconds before adding the next

7. scrape down the sides of the bowl, then reduce the mixer speed to medium-low

8. pour 2 cups of heavy cream to the mixer

9. add 1 tsp of salt to the mixer

10. add 1 tsp of vanilla extract to the mixer and beat together for 30 seconds or until combined

11. turn off the mixer and sift in 1/3 cup of almond flour and then mix together on low speed for 15 seconds or until incorporated

12. scrape down the sides of the bowl and mix together for about 10 seconds until the batter is very smooth and silky

13. pour the batter into the prepared pan and place in the oven at 400°F for 60-65 minutes or until deep golden brown an top and still jiggly in the center

14. remove from the oven and allow the cheesecake to cool slightly then carefully remove the sides of the springform pan and the parchment paper then allow it to completely cool; it will fall drastically as it cools

When you are ready for serving cut the cheesecake into wedges and serve at room temperature. Add any additional toppings that you desire. Store leftovers in the fridge.