This Baking Therapy Basque burnt cheesecake is a no-fuss, foolproof dessert that requires only seven ingredients and is super easy to make. Yes, it’s intentionally burnt, which gives it a slightly bitter caramelized flavour that pairs perfectly with the creamy interior. The texture is lighter and less rich than traditional cheesecake, ensuring you can have more than a single slice in one sitting.
Like Sabrina’s Basque burnt cheesecake? Try her matcha and raspberry mochi doughnuts or chocolate PB skillet cookie.
This recipe requires 40 minutes cool time.
Preheat oven to 450°F. Line a 9″ springform pan with two 15×18-inch sheets of parchment paper, making sure the parchment comes up the sides all the way around the pan.
In the bowl of a stand mixer with the paddle attachment, cream the cream cheese until light and smooth, about 2 minutes. With the mixer on medium-low, stream in the granulated sugar. Cream until the sugar has dissolved, another 2 minutes. Scrape down the sides.
Increase the speed to medium and add the eggs, one at a time, making sure it’s fully incorporated and scraping down the sides of the bowl before adding the next.
Related: Best Baking Recipes From Food Network Canada’s Sweet Treat Queen
Reduce the speed to medium-low and stream in the heavy cream. Add the vanilla and salt and scrape down the sides of the bowl again. Mix until smooth and creamy, another 15 seconds. Remove from the mixer and sift in the flour over top. Use a spatula to fold in the flour until just combined.
Transfer the mixture to the prepared pan and bake in the oven for 1 hour until the top is deeply golden (resembling a burnt top), the cake has puffed up and the centre is still jiggly.
Let cool in the pan for 40 minutes then remove from the springform pan and let cool completely on a wire. Carefully peel off the parchment paper, top with raspberries if using, cut into slices and enjoy!
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