Easy Burnt Cheesecake Recipe
1 hour, 10 minutes
- 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
- Preheat the oven to 400 degrees Fahrenheit.
- Butter the pan, then line with 2 overlapping 16x12" sheets of parchment
- Next, beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed.
- Scrape down the sides of the bowl, until very smooth and sugar has dissolved, about 2 minutes.
- Increase speed to medium and add eggs one at a time.
- Beat each egg 15 seconds before adding the next.
- Scrape downsides of the bowl, then reduce the mixer speed to medium-low.
- Add cream, salt, and vanilla and beat until combined, about 30 seconds.
- Turn off mixer and sift flour evenly over cream cheese mixture.
- Beat on low speed until incorporated, about 15 seconds.
- Scrape down sides of the bowl again and continue to beat until batter is very smooth, homogenousand silky, about 10 seconds.
- Pour batter into prepared pan.
- Bake cheesecake until it reaches a deep golden brown on top but, is still very jiggly in the center, for about 60 minutes.
- Let cool slightly then unmold.
- Let cool completely.
- Carefully peel away the parchment from sides of cheesecake.
- Slice into wedges and serve at room temperature.
© 2020 Winosity 2019
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.
Want a few more ways to ensure your bake is successful? Always let the cream cheese soften. Softened cream cheese is creamier when mixed. Cold cream cheese will make the mixture lumpy, which affects the finished product. Another thing, just like any other cake recipe, do not over mix your batter. Over-mixing the batter will deflate the air bubbles and can cause the cake to rise too rapidly in the oven, then fall, then crack.
You can savor this decadent dessert with some sweet wines.
- Sweet Riesling Sauterne
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