Burnt Cheesecake The Easiest Cheesecake Ever

Burnt Cheesecake The Easiest Cheesecake Ever. This burnt basque cheesecake originates in Basque Country (hence the name). It's a crustless cheesecake that's starting to become a trend in the US. The cheesecake is baked at a high temperature in order to get that beautiful burnt exterior and super creamy interior.

What is the difference between burnt cheesecake and normal cheesecake?

Unlike classic cheesecake, Burnt Basque cheesecake isn't smooth or dense; instead, the dessert—baked at a high temperature—is light and scorched and caramelized on the top with a rich, gooey interior.

How long does Basque cheesecake last?

The cheesecake can be made up to 3 days in advance; once cooled to room temperature after baking, wrap tightly with plastic and refrigerate for up to 3 days.

FAQs

What makes a cheesecake "burnt"?

A "burnt" cheesecake is one that has a dark, slightly burnt appearance on the surface. This is achieved by baking the cheesecake at a higher temperature for a longer period of time.

Is it safe to eat a burnt cheesecake?

Yes, as long as the cheesecake is cooked through, it is safe to eat. The burnt appearance on the surface is purely aesthetic and does not affect the safety of the cheesecake.

How can I tell when a burnt cheesecake is done?

The cheesecake is done when the edges are dark brown and the center is still jiggly.

Can I use a different type of cheese in place of cream cheese?

While cream cheese is traditionally used in cheesecake recipes, other types of cheese such as goat cheese or mascarpone can be used as well. Keep in mind that using a different type of cheese may affect the texture and flavor of the final product.

Can I make this cheesecake in advance?

Yes, you can make this cheesecake in advance and store it in the refrigerator for several days. Just be sure to allow it to come to room temperature before serving for best texture and flavor.

Make it

Burnt Cheesecake The Easiest Cheesecake Ever

Ingredients:

24 oz cream cheese

1 cup of sugar

6 eggs

1/2 teaspoon fine sea salt

1 3/4 cups heavy cream

1 teaspoon vanilla extract

1/4 cup all-purpose flour

Instructions:

Preheat oven to 400 degrees F (200 degrees C). Grease a 9-inch cake pan and line it with parchment paper. Press the paper against the bottom and sides of the pan to shape it into the pan.

In a stand mixer, beat cream cheese on low speed. Gradually add sugar and continue mixing until smooth.

Add eggs one at a time, mixing well after each addition. Stir in salt and vanilla extract.

Gradually add heavy cream while still mixing.

Sift in the flour and continue mixing until everything is evenly incorporated. Make sure to scrape the bottom of the bowl.

Pour mixture into prepared pan and place on a baking sheet.

Bake for about 1 hour or until the cheesecake is a dark brown color.

Allow the cheesecake to cool to room temperature, then refrigerate for at least an hour.

Release the cake pan and transfer the cheesecake to a plate.

Serve at room temperature and enjoy!