Entertaining With Beth | Basque Burnt Cheesecake @EntertainingWithBeth | Uploaded May 2022 | Updated October 2024, 1 hour ago.
This Basque Burnt Cheesecake recipe is one of the easiest cheesecakes to make because there is no crust to make, you don't have to worry about it cracking or sinking (because that's what it's supposed to do!) no water baths, and oh did I mention it's utterly delicious?!
#entertainingwithbeth #CookingChannel #BasqueCheesecake
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FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP!
(This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
amazon.com/shop/entertainingwithbeth/list/1HEO66Y7F10MO
FOR THE LARGE BOARD I USED:
I got mine years ago at Crate and Barrel, but here is one that is similar! bit.ly/3yRqVGv
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BASQUE BURNT CHEESECAKE RECIPE
Serves 8-12 (depending upon how big you slice it!)
*PRINT RECIPE HERE: entertainingwithbeth.com/basque-burnt-cheesecake
INGREDIENTS:
2 lbs (907g) of softened, brick-style cream cheese
1 1/2 cups (301g) of sugar
4 eggs, room temperature
1 1/2 cups (355 ml) heavy cream
2 teaspoons (10ml) of vanilla extract
1 Tablespoon (15 ml) orange zest, grated
1/4 teaspoon (large pinch) Kosher salt
1/4 cup (34g) all-purpose flour, sifted
METHOD:
Preheat the oven to 400F (200C).
Line a 9" springform pan with 2 sheets of parchment paper going in opposite directions. Press in the paper to fit snugly and to allow for it to rise up the sides.
Beat together the cream cheese and the sugar until smooth and creamy.
Add the eggs one at a time, beating in between each addition and scraping down the bowl as needed.
Add the heavy cream and beat until combined. Add the vanilla, salt, and orange zest. Beat to combine.
Sift in the flour and beat until incorporated.
Pour the batter into the prepared pan and bake at 400F for 1 hour and 5 minutes.
Cake will be golden brown on top and still a bit giggly in the center.
Not to worry it will set up as it cools and as it is refrigerated. Refrigerate it overnight or a minimum of 6 hours before serving.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.
This Basque Burnt Cheesecake recipe is one of the easiest cheesecakes to make because there is no crust to make, you don't have to worry about it cracking or sinking (because that's what it's supposed to do!) no water baths, and oh did I mention it's utterly delicious?!
#entertainingwithbeth #CookingChannel #BasqueCheesecake
____________________________________________________________________________________________
FOR MORE OF MY FAVORITE KITCHEN PRODUCTS VISIT MY AMAZON SHOP!
(This link goes to Amazon where I am compensated on products sold at no cost to the consumer)
amazon.com/shop/entertainingwithbeth/list/1HEO66Y7F10MO
FOR THE LARGE BOARD I USED:
I got mine years ago at Crate and Barrel, but here is one that is similar! bit.ly/3yRqVGv
____________________________________________________________________________________________
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! bit.ly/2NTPD08
___________________________________________________________________________________________
BASQUE BURNT CHEESECAKE RECIPE
Serves 8-12 (depending upon how big you slice it!)
*PRINT RECIPE HERE: entertainingwithbeth.com/basque-burnt-cheesecake
INGREDIENTS:
2 lbs (907g) of softened, brick-style cream cheese
1 1/2 cups (301g) of sugar
4 eggs, room temperature
1 1/2 cups (355 ml) heavy cream
2 teaspoons (10ml) of vanilla extract
1 Tablespoon (15 ml) orange zest, grated
1/4 teaspoon (large pinch) Kosher salt
1/4 cup (34g) all-purpose flour, sifted
METHOD:
Preheat the oven to 400F (200C).
Line a 9" springform pan with 2 sheets of parchment paper going in opposite directions. Press in the paper to fit snugly and to allow for it to rise up the sides.
Beat together the cream cheese and the sugar until smooth and creamy.
Add the eggs one at a time, beating in between each addition and scraping down the bowl as needed.
Add the heavy cream and beat until combined. Add the vanilla, salt, and orange zest. Beat to combine.
Sift in the flour and beat until incorporated.
Pour the batter into the prepared pan and bake at 400F for 1 hour and 5 minutes.
Cake will be golden brown on top and still a bit giggly in the center.
Not to worry it will set up as it cools and as it is refrigerated. Refrigerate it overnight or a minimum of 6 hours before serving.
ABOUT THIS CHANNEL
Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! bit.ly/BethsEntertaining.
