Burnt Basque Cheesecake

So decadent yet surprisingly light?

Have you ever had a Burnt Basque Cheesecake? This type of cheesecake went viral a couple years ago. I finally boarded the band wagon to try it out recently and I understand the hype. It’s so delicious! It’s light and airy yet at the same time decadent and rich?! I also love how easy it is to whip up! It’s one of my new go-to gifts that I bring for people. :)

I used Bon Appetit’s recipe by Molly Baz.
You can find the recipe here: https://www.bonappetit.com/recipe/basque-burnt-cheesecake

Ingredients

Unsalted butter (for pan)
2 pounds (4 blocks!) cream cheese, room temperature
1 1/2 cups sugar
6 large eggs, room temperature
2 cups heavy cream
1 teaspoon salt
1 teaspoon vanilla extract
1/3 cup all-purpose flour

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Directions

1. Preheat the oven to 400 degrees F.

2. I used a 9-inch springform pan (BA’s recipe recommends using a 10-inch one). Prepare the pan by buttering the inside of the pan. Then layer two sheets of parchment paper onto each other so that the long sides cover different parts of the pan. Place this pan on a rimmed baking sheet and set aside.

3. Beat 2 lb. cream cheese and 1 1/2 cups sugar in a stand mixer fitted with a paddle attachment on medium-low speed. Do this until everything is very smooth and no lumps remain, around 2 minutes. Then scrape the sides and bottom of the bowl with a spatula.

4. Increase the speed to medium and add 6 eggs one at a time. Make sure the egg is fully incorporated before each addition, around 15 seconds. Then scrape the bottom and sides with a spatula once again.

5. Reduce the mixer to med-low and add 2 cups heavy cream, 1 tsp salt, and 1 tsp vanilla extract to the bowl. Beat until combined, around 30 seconds.

6. Stop the mixer. Sift in 1/3 cup flour using a sieve. Beat on low until incorporated, around 15 seconds. Scrape the sides of the bowl once again and beat the batter again until it is smooth and silky, around 10 seconds.

7. Pour the batter into the prepared pan and transfer to the oven. Bake for around an hour until the cheesecake turns deep golden-brown while still being jiggly in the center. I like to rotate the pan around the 40 minute mark since my oven tends to be hotter on one side.

8. Let the cheesecake cool down. It will fall and deflate a lot. Unmold and let it cool completely. This cheesecake is delicious at room temperature but also delicious cold. Make sure to refrigerate any leftovers, if there are any!

Have you ever had a burnt Basque cheesecake?