Stovetop Basque Cheesecake

Instructions

1. 1

   **Prepare the Pan**:

2. 2

   Grease a 9-inch (23 cm) skillet or frying pan generously with butter to prevent sticking.

3. 3

   Cut a round piece of parchment paper and place it at the bottom of the pan. Grease the top of the parchment to ensure easy removal later.

4. 4

   **Mix the Cream Cheese**:

5. 5

   In a large mixing bowl, use an electric mixer to beat the softened cream cheese starting on low speed to prevent splattering. Gradually increase to medium speed until it’s completely smooth and creamy, about 2-3 minutes. Scrape down the sides of the bowl with a spatula to ensure all the cream cheese is well incorporated.

6. 6

   **Add Cream & Sugars**:

7. 7

   With the mixer running on low, slowly pour in the heavy cream, and then add both the granulated sugar and brown sugar. Mix until the mixture is velvety and uniform, about another 2-3 minutes.

8. 8

   **Incorporate Eggs**:

9. 9

   Add the eggs one at a time. Beat after each addition on medium speed for about 30 seconds until fully combined. Don’t overmix, just until the mixture looks glossy. You may need to scrape the sides of the bowl once to incorporate any unmixed ingredients.

10. 10

    **Flavor and Thicken**:

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    Stir in the vanilla extract and freshly squeezed lemon juice. Then sprinkle in the cornstarch and a pinch of salt. Mix on low speed for about 1 minute, or until everything is smoothly combined, ensuring that there are no lumps remaining.

12. 12

    **Cook the Cheesecake**:

13. 13

    Carefully pour the cheesecake batter into the prepared skillet, smoothing the top with a spatula.

14. 14

    Cover the skillet with a tight-fitting lid to trap steam. Place it on the stove over low heat and let it cook undisturbed for about 30-40 minutes.

15. 15

    Check for doneness: the edges should look set and the center should still jiggle slightly (not liquid). If needed, cover again and continue cooking, checking every few minutes.

16. 16

    **Burn the Top**:

17. 17

    Once cooked, remove the lid from the skillet and increase the heat to medium-low. Allow the cheesecake to cook uncovered for an additional 5-10 minutes. This step will give the top that signature dark, burnt appearance. Watch closely to prevent it from burning too much.

18. 18

    **Chill**:

19. 19

    Once the top is beautifully darkened, remove the skillet from the heat. Let it cool in the pan for about 30 minutes at room temperature.

20. 20

    After it has cooled, cover it with plastic wrap and refrigerate for at least 4 hours or preferably overnight to fully set and develop the flavors.

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    **Serve**:

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    Once chilled, gently slide a spatula around the edges to loosen it. Carefully flip the cheesecake onto a large plate, then peel away the parchment paper.

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    Slice into wedges with a hot knife (running it under hot water then drying it helps for cleaner cuts). Serve it chilled or at room temperature, and enjoy the creamy inside paired with the burnt exterior!