Easy Burnt Cheesecake Recipe

Easy Burnt Cheesecake Recipe

Easy Burnt Cheesecake Recipe
Easy Burnt Cheesecake Recipe

"This burnt cheesecake recipe is an out-of-this-world delectable dessert! Creamy, fluffy, and simple cheesecake recipe to end a delicious weeknight meal! This cheesecake is similar to the classic New York-style cheesecake with a press-in cookie crust. Inspired by a Basque cheesecake recipe, this cheesecake is expected to be just slightly burnt with cracks. This cheesecake recipe can be made 1 day ahead. Cover and chill. Be sure to let the cheesecake sit for several hours at room temperature to remove the chill before serving. It’s best served at room temperature. "

Serves10

Preparation Time10 min

Cooking Time1 hr

Cooking MethodOven

Ingredients

  • 2 tbsp unsalted butter
  • 2 lb cream cheese
  • 1 1/2 cups sugar
  • 6 large eggs
  • 2 cups heavy cream
  • 1 tsp salt
  • 1 tsp vanilla extract
  • 1/3 cup all-purpose flour

Instructions

  1. Preheat the oven to 400 degrees Fahrenheit.

  2. Butter the pan, then line with 2 overlapping 16x12" sheets of parchment

  3. Next, beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed.

  4. Scrape down the sides of the bowl, until very smooth and sugar has dissolved, about 2 minutes.

  5. Increase speed to medium and add eggs one at a time.

  6. Beat each egg 15 seconds before adding the next.

  7. Scrape downsides of the bowl, then reduce the mixer speed to medium-low.

  8. Add cream, salt, and vanilla and beat until combined, about 30 seconds.

  9. Turn off mixer and sift flour evenly over cream cheese mixture.

  10. Beat on low speed until incorporated, about 15 seconds.

  11. Scrape down sides of the bowl again and continue to beat until batter is very smooth, homogenousand silky, about 10 seconds.

  12. Pour batter into prepared pan.

  13. Bake cheesecake until it reaches a deep golden brown on top but, is still very jiggly in the center, for about 60 minutes.

  14. Let cool slightly then unmold.

  15. Let cool completely.

  16. Carefully peel away the parchment from sides of cheesecake.

  17. Slice into wedges and serve at room temperature.

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