I love cheesecake. It’s rich and creamy but not overwhelming to my tastebuds, and it’s just plain yummy. I used to think that cheesecake must be super hard to make at home. I’m not sure why I made this assumption, it just seemed complicated. So when I decided to make this basque burnt cheesecake recipe as a birthday dessert, I was floored by how easy it was!
I mean, tell me it doesn’t look like I’m having the time of my life eating that baby. Yum. So without further ado, let’s get into how to make the best and easiest basque burnt cheesecake!
Make sure you have a springform pan on hand before you start!
This recipe has been adapted from Bon Appetit — thank you, Molly!
Ingredients
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Unsalted butter (for pan)
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2 lb. cream cheese, room temperature
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1½ cups sugar
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6 large eggs
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2 cups heavy cream
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1 tsp. kosher salt
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1 tsp. vanilla extract
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⅓ cup all-purpose flour
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Sherry (for serving; optional)
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Directions
1.Place a rack in middle of oven; preheat to 400°. Butter pan, then line with 2 overlapping 16×12″ sheets of parchment, making sure parchment comes at least 2″ above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
2. Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.
3. Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
4. Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.
5. Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside. Bon Appetit!
Mine isn’t gorgeous — my parchment paper was a little too creased! But trust me when I say it is absolutely delicious, despite being a bit of an eyesore — and with how easy it was, I will definitely be making this again!
Easy, right?! Will you be making this basque burnt cheesecake recipe for your next celebration? Let us know in the comments!
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