Basque Burnt Cheesecake
To say that cheesecake is a favorite in our household is an understatement. My husband loves cheesecake more than any other dessert. Although I’m a fan of Philadelphia Cream Cheese, I’ve never been a fan of cheesecake. The only type of cheesecake that I enjoyed was one I had in Germany. It was super fluffy and somehow didn’t taste like you were committing any health sins.
Bon Apetit (https://www.bonappetit.com/recipe/basque-burnt-cheesecake) has always been our go to website for most of the recipes we use. Last year my husband came across the Basque Burnt Cheesecake recipe and I am so that he did! It is unlike the traditional cheesecakes you see. There is no graham crust at the bottom or a heavy consistency on top. The only downside I have observed (maybe not for others but a common feedback I’ve read on their site) is the if you use the exact amount of eggs that the recipe calls for, it tends to be a bit eggy.
We have made this recipe using the full ingredients, we have also halved it and most recently made even less. Below is the full recipe so that if you can choose how much you want.
Ingredients:
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
Directions:
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. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
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, 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.
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 (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 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, preferably with a glass of sherry alongside.
Enjoy with some fruit on the side!
