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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
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Preheat the oven to 400 degrees Fahrenheit.
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Butter the pan, then line with 2 overlapping 16x12" sheets of parchment
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Next, beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed.
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Scrape down the sides of the bowl, until very smooth and sugar has dissolved, about 2 minutes.
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Increase speed to medium and add eggs one at a time.
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Beat each egg 15 seconds before adding the next.
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Scrape downsides of the bowl, then reduce the mixer speed to medium-low.
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Add cream, salt, and vanilla and beat until combined, about 30 seconds.
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Turn off mixer and sift flour evenly over cream cheese mixture.
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Beat on low speed until incorporated, about 15 seconds.
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Scrape down sides of the bowl again and continue to beat until batter is very smooth, homogenousand silky, about 10 seconds.
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Pour batter into prepared pan.
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Bake cheesecake until it reaches a deep golden brown on top but, is still very jiggly in the center, for about 60 minutes.
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Let cool slightly then unmold.
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Let cool completely.
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Carefully peel away the parchment from sides of cheesecake.
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Slice into wedges and serve at room temperature.
