Basque burnt cheesecake
You really can’t mess this cheesecake up. It wants to be burned and cracked.. This recipe was inspired by Molly Baz. One of my favourite New York style cheesecake that I enjoy over the holidays.
Ingredients
unsalted butter for the pan
2 LB cream cheese (room temperature)
1 1/2 cup sugar
2 cups heavy cream
1 tsp vanilla extract
1/3 cup all purpose flour
Directions
Preheat oven to 400 degrees F. Butter a 10” springform pan. Then line with 2 overlapping 16X12”sheets of parchment making sure the parchment comes at least 2” above all sides. You won’t end up with a clean look and that is okay! Place pan on a rimmed baking sheet.
Beat cream cheese and sugar in a mixer on medium low till smooth (about 2 mins)
Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Add cream, salt and vanilla extract and beat until combined.
Pour batter into a prepared pan. bake cheesecake until deeply brown on top and still very jiggly in the centre, 60-65 minutes.
Let cool ( It will - don’t worry) completely and remove the parchment carefully. Slice into wedges and serve at room temperature.
You should bake ahead and serve chilled
Enjoy!!!