colleenmomof2
Well-known member
Older Ds has made this 2wce now - shared both times, lucky us smileys/wink.gif He swears that it is easy to make! Lots of great comments on Bon Appetit and other sites featuring this recipe. Very forgiving.
I understand from the breakfast photo he just text that it freezes and reheats wonderfully. Now I want a piece and I know where he lives smileys/smile.gif
UPDATE on 3rd time - defrosted from the freezer. This is amazing cheesecake!!!!!!! I'm buying more ingredients for him to make more so we can have a chunk for the freezer, too. Colleen
Bon Appetit Basque Burnt Cheesecake
Unsalted butter (for pan)
2 lb. cream cheese, room temperature
1 and a half cups sugar
6 large eggs
2 cups heavy cream
1 tsp. kosher salt
1 tsp. vanilla extract
one third cup all-purpose flour
Sherry (for serving; optional)
Special Equipment
A 10"-diameter springform pan
Place a rack in middle of oven; preheat to 400�. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won�t end up with a clean, smooth outer edge to the cake; that�s okay! Place pan on a rimmed baking sheet.
Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.
Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce 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 bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60�65 minutes.
Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.
Do Ahead: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.
https://www.bonappetit.com/recipe/basque-burnt-cheesecake
I understand from the breakfast photo he just text that it freezes and reheats wonderfully. Now I want a piece and I know where he lives smileys/smile.gif
UPDATE on 3rd time - defrosted from the freezer. This is amazing cheesecake!!!!!!! I'm buying more ingredients for him to make more so we can have a chunk for the freezer, too. Colleen
Bon Appetit Basque Burnt Cheesecake
Unsalted butter (for pan)
2 lb. cream cheese, room temperature
1 and a half cups sugar
6 large eggs
2 cups heavy cream
1 tsp. kosher salt
1 tsp. vanilla extract
one third cup all-purpose flour
Sherry (for serving; optional)
Special Equipment
A 10"-diameter springform pan
Place a rack in middle of oven; preheat to 400�. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won�t end up with a clean, smooth outer edge to the cake; that�s okay! Place pan on a rimmed baking sheet.
Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.
Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce 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 bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60�65 minutes.
Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.
Do Ahead: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.
https://www.bonappetit.com/recipe/basque-burnt-cheesecake