Basque Burnt Cheesecake

Recipe Content

The Basque Burnt Cheesecake is a creamy and caramelized dessert that's easy to make. This cheesecake is the alter ego to the classic New York style cheesecake with a press-in cookie crust. Inspired by a Basque version, this is the cheesecake that wants to get burnt, cracked, and cooked at high heat. Which also means this is the cheesecake that's impossible to mess up. Find the full recipe here.

Key Cooking Steps:

1. Mixing Ingredients: Ensure all ingredients are at room temperature to facilitate smooth mixing and even distribution.
2. Baking: Bake at a high temperature to achieve the signature burnt exterior while maintaining a creamy interior.
3. Cooling: Allow the cheesecake to cool and settle to achieve the desired texture and flavor.
4. Serving: Optionally, serve with a drizzle of sherry or a sprinkle of powdered sugar for an extra touch of sweetness.

Allergens

It's crucial to be mindful of the allergens present in the Basque Burnt Cheesecake to ensure it's safe for everyone to enjoy. Below are some of the primary allergens found in this recipe:

• Dairy: The recipe contains cream cheese and heavy cream, which are dairy products and can be allergenic to individuals with lactose intolerance or a milk allergy.
• Eggs: Eggs are used in the recipe and can be a common allergen for some individuals.
• Gluten: All-purpose flour is used in the recipe, which contains gluten. Be cautious if serving to individuals with celiac disease or a gluten sensitivity.

Always ensure to check with your guests for any food allergies or dietary restrictions before serving. Alternative ingredients may be used to modify the recipe for different dietary needs.

Ingredients:

• Serving Size: Serves 6
• Special Equipment: A 10"-diameter springform pan.
• Unsalted butter (for pan)
• 2 lb. cream cheese, room temperature
• 1½ cups sugar
• 6 large eggs
• 2 cups heavy cream
• 1 tsp. kosher salt
• 1 tsp. vanilla extract
• ⅓ cup all-purpose flour
• Sherry (for serving; optional)

Instructions:

1. Total Time: 1 hour 15 minutes (10 min prep + 65 min cook)
2. Serving Temperature: Room temperature
3. Leftover Storage: Store in the refrigerator for up to 3 days.
4. Do Ahead: Cheesecake 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.
5. Place a rack in middle of oven; preheat to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides.
6. 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.
7. Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
8. Turn off mixer and sift flour evenly over cream cheese mixture using a fine-mesh sieve. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
9. Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.
10. Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake.

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