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!