Burnt Basque Cheesecake

I’m not a huge baker, but lately I’ve been enjoying trying new dessert recipes. Maybe it was the holiday season that got me in the mood. Desserts can sometimes be challenging to get right but they are pretty simple to make. It’s always nice to have a sweet treat throughout the week that you made yourself! I’ve had a Burnt Basque Cheesecake a few times in the last year even though it’s not a common dessert you find at restaurants. I had been wanting to test it out myself for a while. Although I generally like graham cracker crusts, the burnt edges of this crust-less cheesecake is different. It’s light and sort of cake-y. I thought my version was pretty good! You can freeze it too if you don’t want to eat the entire cheesecake on your own or you can even gift it.

BURNT BASQUE CHEESECAKE (serves 6-8)

Ingredients:

·       18 oz cream cheese

·       ¾ cup sugar

·       3 eggs

·       ¾ cup of heavy cream

·       1 tsp vanilla extract

·       3 tbsp flour

·       ¼ tsp salt

Directions:

Preheat oven to 400 degrees.

You will need a 6 or 7-inch spring form pan. Line it with parchment paper with the edges sticking out above the pan.

Mix the cream cheese with the sugar. Then add eggs and mix again thoroughly. Pour in the cream and sprinkle in the salt and vanilla extract. Toss in the flour and mix again.

Pour batter into the spring form pan. Place a baking sheet underneath. Bake for about 60 minutes. Oven times may vary. Check cheesecake at the 50-55 minute mark just in case. The cheesecake should be slightly jiggly in the middle and burnt on top. My oven requires me to bake things a little longer. I actually had to broil it for a few minutes to get the burnt crust and then I accidentally sort of overburnt it a little. Thankfully, this recipes allows room for that and it turned out okay! Hopefully, your oven won’t require you to do that! Let cool for about an hour before serving and then refrigerate the leftovers.

P.S. What dessert should I try making next?