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| © Provided by Half Baked Harvest |
Simple Vanilla Burnt Basque Cheesecake, just what the coming holiday week and month ahead needs most. This delicious cheesecake has a deep golden brown exterior, thus it is called a “Burnt” Basque Cheesecake. Inside you’ll find a creamy, rich, sweet filling.
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Ingredients
- 3 (8 ounce) packages cream cheese, at room temperature
- 3/4 cup granulated sugar
- 1 vanilla bean or 1 teaspoon vanilla bean powder
- 3 large eggs, at room temperature
- 1 1/2 cups heavy cream
- 1 tablespoon hazelnut liquor
- 1/4 cup all-purpose flour
- 1/2 teaspoon kosher salt
Hot Cocoa Drizzle
- 8 ounces semi-sweet or milk chocolate chips
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1 teaspoon espresso powder
Read More: Cherry-Cheese Strudel Pie
Instructions
- Place a rack in the middle of the oven. Preheat the oven to 400° F. Lightly butter a 8-9 inch spring-form pan and line with parchment paper going up the sides of the pan.
- Split the vanilla bean in half and use a sharp knife to scape out the seeds.
- In a mixing bowl, beat together the cream cheese, 3/4 sugar, and vanilla beans on medium speed, scraping down the sides of the bowl until very smooth and creamy, about 2 minutes. Add the eggs, 1 at a time until the eggs are fully incorporated. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add the cream and hazelnut liquor, beat until combined, about 30 seconds.
- Sift the flour and salt into the batter, then beat again to combine, about 30 seconds. Pour the batter into the prepared pan.
- Bake for 50-55 minutes, until deeply golden brown on top and still very jiggly in the center. Let the cake cool 5 minutes, then unmold. Let cool completely.
- Before serving, make the chocolate sauce. Combine chocolate and cream microwave-safe bowl and microwave, stirring every 45 seconds, until melted. Stir in the vanilla and coffee powder.
- Slice into wedges and serve at room temperature or chilled, drizzled with warm chocolate sauce.
See more at Half Baked Harvest
