Toasted Milk Basque Cheesecake
A luxurious twist on the classic Basque burnt cheesecake, infused with deeply aromatic, nutty toasted milk powder to create rich caramel notes beneath a dramatic, caramelized crust and an ultra-creamy, molten center.
Ingredients
- •0.33 cup dry whole milk powder (or nonfat dry milk)
- •12 oz cream cheese, full-fat and softened to room temperature
- •0.5 cup granulated sugar
- •2 large eggs, room temperature
- •0.5 cup heavy whipping cream, room temperature
- •1 tablespoon all-purpose flour, sifted
- •1 teaspoon vanilla bean paste or pure vanilla extract
- •0.25 teaspoon fine sea salt
- • to taste flaky sea salt (for serving)
Instructions
- 1.
Preheat the oven to 425°F (220°C). Grease a 6-inch springform or round cake pan with a little butter, then press two overlapping sheets of parchment paper into the pan, allowing at least 2 inches of paper to pleat and extend above the rim.
- 2.
Toast the milk powder: Add the dry milk powder to a light-colored skillet over medium-low heat. Stir constantly with a heatproof spatula for 4 to 6 minutes until the powder turns an even golden-amber hue and smells like toasted malt and butterscotch. Immediately transfer to a small bowl to stop the cooking and let cool slightly.
- 3.
In a medium bowl, beat the room-temperature cream cheese and granulated sugar together using a hand mixer or stand mixer fitted with the paddle attachment on medium-low speed until completely smooth, glossy, and lump-free (about 2 minutes).
- 4.
Add the cooled toasted milk powder, vanilla bean paste, and fine sea salt to the cream cheese mixture. Beat on low speed until uniformly incorporated.
- 5.
Add the eggs one at a time, mixing gently on low speed after each addition just until incorporated. Do not overmix to avoid incorporating excess air.
- 6.
Pour in the heavy whipping cream and sift the flour over the batter. Whisk by hand or mix on the lowest speed until the batter is completely homogeneous, silky, and pourable.
- 7.
Pour the batter into the prepared parchment-lined pan and rap the pan firmly on the counter twice to release any large air bubbles.
- 8.
Bake for 22 to 26 minutes, until the top is deeply caramelized, dark brown to nearly black around the edges, and puffed, with a dramatic, fluid wobble in the center when gently shaken.
- 9.
Transfer the pan to a wire cooling rack and let cool completely at room temperature for at least 2 to 3 hours. The cheesecake will deflate and the molten center will settle into a creamy custard.
- 10.
Gently lift the cheesecake out using the parchment overhang, peel down the paper, slice with a warm knife, and sprinkle with flaky sea salt before serving.
Tips
- 💡Ensure all ingredients are at room temperature so the batter emulsifies effortlessly without over-whipping.
- 💡Do not overbake; the center should look very loose and jiggly when pulled from the oven to ensure a signature molten, gooey core once cooled.
- 💡Watch the milk powder closely while toasting as it can turn from golden brown to burnt in seconds; stirring continuously is key.
- 💡Serve at room temperature or slightly cool, but avoid chilling thoroughly in the fridge if you want the softest, custardy texture.
Recipe from TheCookbook.ai
Created by Basil Roux