Burnt Basque Cheesecake
The Burnt Basque Cheesecake's texture is both creamy and dense in the most delightful way.
"Burnt Basque Cheesecake" is my newest favorite to bake and enjoy! It is the easiest cheesecake I have ever made because I don't have to worry about over baking and temperature fluctuations!
The burnt basque cheesecake has a beautiful balance between rich flavors created by the eggs and caramelized sugars. The texture is both creamy and dense in the most delightful way. And it was the perfect cake to surprise my husband with on his birthday! This burnt cheesecake is sure please anyone or any crowd with its beautifully elegant and rustic look.
While mixing the ingredients together, be mindful to use a moderate to low speed. Avoid incorporating too much air into the batter. This will create bubbles during the baking process when the oven's heat makes them rise to the top. And don't over beat as it will curdle the cream in the mixture.
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4 - 8oz cream cheese blocks (room temp)
1.5 cups granulated sugar
2 tsp vanilla extract
1/4 tsp salt
1.5 cup heavy whipping cream
Caramel Bottom Ingredients
1/2 cup granulated sugar
2 tbsp water
You'll need an 8-inch spring form pan and two square parchment sheets. Place the parchment sheets on top of each other to form a star. Carefully place the sheets into the pan. Fold down the edges to create a slight crease.
Add cream cheese to a stand mixer or mixing bowl. Mix until smooth. DON'T OVER MIX. We don't want unnecessary bubbles.
Add one cup of sugar for a less sweet cheesecake and 1.5 cups for a sweeter cheesecake. Add vanilla extract and salt. The salt balances out the sweetness of the sugar. Mix for 1-2 minutes and scrap down the sides and bottom to ensure an even mixture.
Turn on mixer on lowest setting (kitchen aid at level 2) and add the heavy whipping cream. Scrape down sides and bottom of bowl.
With mixer on low; add eggs one at a time. Let each egg get incorporated before adding the next one. Scrape down sides. Mix for one more minute. Batter is ready.
Preheat oven to 400°F.
Prepare the caramel bottom. Add granulated sugar to a sauce pan and water. Set heat on medium-low. Once all the sugar crystals have dissolve and become a light golden color; turn off heat. Add to the parchment covered spring form pan.
Add the cheesecake mixture. Bake on the middle rack when oven is done pre-heating.
Bake for 45-50 minutes. Remove and allow to cool completely at room temperature. Refrigerate for a minimum of 24-hours for best texture and flavor development. Enjoy!