Burnt Basque Cheesecake
I discovered this burnt basque cheesecake last year and have been obsessed with it ever since. A cheesecake that does not require a water bath? Sign me up! A cheesecake that is actually suppose to burn and crack? Sign me up! I baked so many batches of this tweaking the formula each time that I think my family was actually sick of eating the darn thing.
Trust me when I say this will be the easiest cheesecake you’ll ever bake! Just put it in the oven and allow it to do it’s thing. It will puff up from the high heat, crack and darken to a beautiful dark caramel color. After it’s done baking, you don’t even need to refrigerate it. In fact, it should be eaten at room temperature so that you enjoy the light cheesy flavor against the deep dark caramel crust. The contrast play off of each other and makes it so addicting!
Burnt Basque Cheesecake
- 2 blocks of cream cheese, 500g total, at room temperature
- 2/3 cup granulated sugar
- 3 large eggs
- 1 large egg yolk
- 3/4 cup heavy cream
- 1/2 tsp kosher salt
- 1 tsp vanilla
- 1 tbsp lemon juice
- 1/4 cup cake flour
Preheat oven to 480F.
- Using a stand mixer, add the cream cheese and sugar to the mixing bowl. Blend on medium until creamy and smooth. Scrape down the sides.
- Add in the 3 eggs and 1 yolk to the cream cheese mixture all at once. Turn the mixer on low and mix for about 15 seconds. Stop and scrape the bowl. Mix for another 15 seconds on low.
- Add in the heavy cream, salt, vanilla and lemon juice. Mix on low for 15 seconds. Stop and scrape the bowl. Mix for another 15 seconds.
- Sift the flour into the cream cheese mixture. Mix on low for 15 seconds. Stop, scrape the bowl and ensure all the flour is incorporated into the batter.
- Line a 6” and 3” tall cake pan with a large piece of parchment paper. There should be overhang. Trim the overhand down to 2-3 inches.
- Pour in the cream cheese mixture into the prepared pan. Gently tap the pan on the counter a few times to bring the air bubbles to the top.
- Place the pan on a baking sheet and place into the oven to bake for 40 minutes rotating halfway. After 40 minutes, the cheesecake crust should be darken, the top cracked and when you shake the pan, it should still jiggle.
- Remove from the oven to a cooling rack. Allow the cheesecake to cool at room temperature for about 3 hours before slicing. Enjoy!
- This cheesecake is best eaten at room temperature so that you may taste the true cheese flavor. Leftovers should be refrigerated and brought up to room temperature before serving.
This looks easy and delicious.
Am I reading correctly that this is baked in a 6 inch cake pan ? Seems small.