Borrowing from the Basque style, this burnt cheesecake recipe is virtually impossible to mess up. Plus, you can make it a day in advance.
Burnt Basque cheesecake is the antithesis of American-style or New York cheesecakes. It wants to cook at a high temperature without the protection of a water bath. It wants to get browned and crack, to soufflé high and then deflate. It eschews a crust, instead forming its own where heat and surface area meet. In essence, all the things that make BA’s Best Cheesecake so great are the exact wrong things to do here. What does that mean? It’s virtually impossible to mess up this easy recipe.
She added a bit more flour to ensure the eggy cake’s center would set, dropped the sugar, and added some vanilla and salt. “The final recipe is jiggly and cloud-like, wet but not pudding-wet, burnt on purpose for a caramelized , and barely sweet,” explains Alex Beggs. “Like a galette, it’s rustic and therefore perfectly imperfect. It forgives you for your sins. I need that kind of cheesecake in my life.
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