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Burnt Basque Cheesecake

Molly Baz for Bon Appetit
This is the fool-proof, can't-mess-it-up-if-you-tried cheesecake. And when you take that first bite, it sends you straight to crème brûlée heaven, where you eat yummy clouds made of cheesecake.
Prep Time 10 mins
Cook Time 1 hr 10 mins
Course Dessert


  • springform pan


  • unsalted butter (for the pan)
  • 2 lbs cream cheese (room temperature)
  • 1.5 cups granulated sugar
  • 6 large eggs
  • 2 cups heavy cream
  • 1 tsp kosher salt
  • 1 tsp vanilla
  • 1/3 cup all-purpose flour


  • Place a rack in middle of oven; preheat your oven to 400 degrees. Butter pan, then line with 2 overlapping 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. (I ended up baking mine for about 70 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.


  • Bon Appetit advises: 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.
  • I did end up eating it chilled, and it was still great, so I really think you can eat it however you want. :)
  • 25 WW Smartpoints for all three plans 💙💚💜 
    • Serving size is 1 piece of cheesecake
    • This point value is based on having 1 cheesecake of 12 servings. You may change the number of servings to change the point value.
  • Calculated using the WW Recipe Creator.
Keyword cheesecake, chilled dessert, dessert, room temperature dessert, sweet treat, sweets