Prep: 15 mins
"Burnt" Basque Cook: 50 mins
Additional: 4 hrs 25 mins
Cheesecake
Total: 5 hrs 30 mins
I rarely post a trendy recipe Servings: 10
while it's still trendy. But this Yield: 1 9-inch cheesecake
'burnt' cheesecake method
deserved the hype; baking it in
a very hot oven delivers a
beautiful, dark exterior full of
bittersweet notes that make
the light, creamy cheesecake
interior seem even more rich
and flavorful. Plus, this method
is just plain easier--just
remember the parchment
paper. So, if you've not had
much luck with traditional
cheesecake methods, you
should stop trying and make
this exclusively.
By Chef John
Ingredients Directions
1 tablespoon so Step 1
unsalted butter, or as Preheat the oven to 400 degrees F (200 degrees C).
needed Step 2
3 (8 ounce) packages Butter a 9-inch cake pan. Cut a sheet of parchment
cream cheese, so ened paper large enough to line the inside of the pan by
a few extra inches. Butter the paper and press it
1 cup1white sugar
into the pan, flattening any major creases. Trim
½ teaspoon fine salt away any excess paper from the sides until you
have an inch or two of overhang.
3 tablespoons all-
purpose flour Step 3
½ teaspoon vanilla
Combine cream cheese, sugar, salt, and flour in a
extract
bowl. Stir and smear together with a spatula until
4 extra large eggs, at very smooth and creamy. Add vanilla extract and 1
room temperature egg; whisk to combine. Whisk in remaining eggs,
1 ¼ cups heavy cream one at a time. Pour in heavy cream and mix until
smooth.
Step 4
Pour batter into the prepared pan. Tap the pan
against the counter to burst any excess air bubbles.
Step 5
Bake in the preheated oven until puffed, very well
browned, and nearly burned on the edges, 50 to 55
minutes. Increase oven temperature to 425 degrees
F (220 degrees C) in the last 10 minutes.
Step 6
Let cheesecake cool to room temperature, at least
25 minutes. Li out onto a plate and peel back
parchment paper, using a knife or spatula if
needed. Refrigerate until thoroughly chilled, 4
hours to overnight.
Chef's Notes:
3/4 to 1 teaspoon kosher salt can be substituted for
the fine salt.
Tips
You can use 5 large eggs if you don't have jumbo
eggs.
Tips
1 Depending on the size of the roll or sheet you buy,
you may have to overlap it.
Tips
The original recipe was developed in the '70s, at a
cafe in San Sebastian called La Vina. I adapted it to
fit a standard cake pan rather than the large
springform pan used in the original.
© COPYRIGHT 2020 ALLRECIPES.COM. ALL RIGHTS RESERVED.
Printed from https://www.allrecipes.com 09/06/2020
© COPYRIGHT 2020 ALLRECIPES.COM. ALL RIGHTS RESERVED.
Printed from https://www.allrecipes.com 09/06/2020
