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Burnt Cheesecake The Easiest Cheesecake Ever

Burnt Cheesecake The Easiest Cheesecake Ever

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.
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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 10 servings
Calories: 375
Ingredients Method Notes

Ingredients
  

  • 24 oz cream cheese
  • 1 cup of sugar
  • 6 eggs
  • ½ teaspoon fine sea salt
  • 1 ¾ cups heavy cream
  • 1 teaspoon vanilla extract
  • ¼ cup all-purpose flour

Method
 

  1. 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.
  2. In a stand mixer, beat cream cheese on low speed. Gradually add sugar and continue mixing until smooth.
  3. Add eggs one at a time, mixing well after each addition. Stir in salt and vanilla extract.
  4. Gradually add heavy cream while still mixing.
  5. Sift in the flour and continue mixing until everything is evenly incorporated. Make sure to scrape the bottom of the bowl.
  6. Pour mixture into prepared pan and place on a baking sheet.
  7. Bake for about 1 hour or until the cheesecake is a dark brown color.
  8. Allow the cheesecake to cool to room temperature, then refrigerate for at least an hour.
  9. Release the cake pan and transfer the cheesecake to a plate.
  10. Serve at room temperature and enjoy!
  11. Pumpkin Gingersnap Cheesecake
  12. No Bake Cheesecake
  13. Bundt Chocolate Cake

Notes

Storage & Meal Prep
Refrigerator: Store leftovers in an airtight container for up to 3-4 days.
Freezer: Freeze in a sealed container for up to 2-3 months. Thaw overnight in the fridge.
Reheat: Warm in a skillet over medium heat, in the microwave, or in a 350°F oven until heated through.