{"id":35610,"date":"2020-07-10T11:55:08","date_gmt":"2020-07-10T16:55:08","guid":{"rendered":"https:\/\/www.cupcakeproject.com\/?p=35610"},"modified":"2020-09-30T13:23:28","modified_gmt":"2020-09-30T18:23:28","slug":"easy-basque-burnt-cheesecake","status":"publish","type":"post","link":"https:\/\/www.cupcakeproject.com\/easy-basque-burnt-cheesecake\/","title":{"rendered":"EASY Basque Burnt Cheesecake"},"content":{"rendered":"\n

One of my favorite kinds of cheesecake is Basque burnt cheesecake! It’s smooth, creamy, and – unlike most other varieties – it’s SO easy to make. This recipe is nearly impossible to mess up.<\/p>\n\n\n\n

This recipe doesn’t have a separate crust; instead, baking it at high heat lets it form its own deep brown exterior. People call it burnt, but our son had it right when he described the browning as tasting like cr\u00e8me br\u00fbl\u00e9e!<\/p>\n\n\n\n

\"Basque<\/figure><\/div>\n\n\n\n

Throw out many of the rules you know from making New York-style cheesecakes. You don’t need a water bath and you don’t need to let the dessert cool super slowly in the oven once it’s set. In fact, you don’t even have to use a springform pan (although I did).<\/p>\n\n\n\n\n\n

Ingredients<\/h2>\n\n\n\n
\"Basque<\/figure><\/div>\n\n\n\n

There are no fancy ingredients in this recipe. You’ll need cream cheese, sugar, salt, all-purpose flour, vanilla extract, eggs, and heavy whipping cream.<\/p>\n\n\n\n

Make sure that you are using real, full-fat cream cheese (the kind that comes in a brick, not the whipped kind). My friend made it with a cream cheese substitute and it didn’t come out nearly as good.<\/p>\n\n\n\n

Every one of your ingredients must be at room temperature.<\/strong> This applies any time you are working with cream cheese, including cream cheese frosting<\/a> and cookies<\/a>. Cold cream cheese produces lumps in your batter.<\/p>\n\n\n\n

How It’s Made<\/h2>\n\n\n\n

This is a one bowl recipe!<\/p>\n\n\n\n

Mix the cream cheese, salt, sugar, and flour together until there are no lumps. If everything was at room temperature, this should go smoothly. I mix in a stand mixer, but you could do it by hand – it will just take a little longer.<\/p>\n\n\n\n

Next, mix in the vanilla, eggs, and heavy whipping cream. Mix until everything is combined, then stop. Over-mixing can make the cake gummy.<\/strong><\/p>\n\n\n\n

Use parchment paper to line your entire pan<\/strong> – the bottom and up and over the sides. Adding a little butter to the pan and the parchment will help it to stick. Make the paper as smooth as you can, but don’t worry if there are some creases. You want those! They add to the rustic look of the cheesecake.<\/p>\n\n\n\n

\"Adding<\/figure><\/div>\n\n\n\n

Bang the pan on the counter before putting in the oven<\/strong> to bring any air bubbles to the top. This helps to keep the cake silky smooth.<\/p>\n\n\n\n

Bake until the top looks poofed up and almost burnt; the inside will still be quite jiggly.<\/p>\n\n\n\n

\"Burnt<\/figure><\/div>\n\n\n\n

The center of cake will sink significantly as it cools to room temperature.<\/p>\n\n\n\n

\"Cheesecake
Look at the dramatic difference from the previous photo.<\/figcaption><\/figure><\/div>\n\n\n\n

Refrigerate overnight before serving.<\/p>\n\n\n\n

Because there is no bottom crust, removing the parchment under the cake can be difficult. To save you the worry of messing your cake up, simply trim the parchment back with scissors.<\/p>\n\n\n\n

\"Trimming<\/figure><\/div>\n\n\n\n

Expert Tips and FAQs<\/h2>\n\n\n\n
My batter has lumps. What can I do about that?<\/strong>

If there are lumps in your batter, it’s probably because your ingredients were too cold. Push the batter through a sieve to strain it before pouring into the prepared pan.<\/p> <\/div>

I baked this recipe according to your instructions; why doesn’t the top look brown?<\/strong>

If the cheesecake doesn’t look brown on top, keep it in the oven a little longer. Ovens vary and yours may run a little cooler than mine.<\/p> <\/div> <\/div>\n\n\n\n