When you think that baking a cheesecake is not for beginners just finding their way in the kitchen, well, you got it all wrong. Yes, we know that cheesecake takes a lot of time and practice and failed tries. I can’t even count the number of times I tried making traditional cheesecake before I perfected it. That perfect crumbly crust paired with a smooth texture, flat and evenly baked top. It seems like only the expert bakers in the kitchen can handle this. Let me tell you now, whoever invented this burnt cheesecake is the best! He should be given an award or something. This is the easiest cheesecake you’ll ever make in your life! It is actually the opposite of the traditional cheesecake. Total opposite! It’s crustless, you don’t need to prebake it or anything. It is baked at high temperature in order to get that beautiful burnt exterior and super creamy interior. It is totally edible! The bitterness of the burnt exterior mixed with the sweet and creamy interior help to balance each other out.
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. It’s all over the internet, so the curiosity out of us wanted to try. I don’t know about you, but baking cheesecake stresses me out. To make burnt basque cheesecake, you mix up the ingredients, pour it into your pan, and bake. No water bath, no temperature changes, just let it do it’s thing. I love cheesecake and this is by far the easiest and yummiest cheesecake to make. One slice is just not enough. I can’t wait to make this again!
BASQUE BURNT CHEESECAKE
Unsalted butter (for pan)
2 lb. cream cheese, room temperature
1½ cups sugar
6 large eggs
2 cups heavy cream
1 tsp. salt
1 tsp. vanilla extract
⅓ cup all-purpose flour
9″ diameter spring form pan
Place a rack in middle of oven and preheat to 200° C. Butter the inside of the spring form pan.
Press two layers of parchment paper into the bottom and up the sides. They should stick up about 2 inches above the edge of the pan. The parchment needs to be pleated and creased in some areas to fit in pan.
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.
Increase speed to medium and add eggs one at a time. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
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 and continue to beat until batter is very smooth and silky.
Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, approx. 60–65 minutes.
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.
Cheesecake can be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.