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Vanilla Burnt Basque Cheesecake

Vanilla Burnt Basque Cheesecake
© Provided by Half Baked Harvest

From: 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

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A Part of Julius LLC
Made with in NYC by Julius Choudhury
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Cake Magazine: Vanilla Burnt Basque Cheesecake
Vanilla Burnt Basque Cheesecake
Vanilla Burnt Basque Cheesecake: a different type of cheesecake...easy to make and (almost) impossible to mess up...perfect for Thanksgiving!
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https://blogger.googleusercontent.com/img/a/AVvXsEgHaAou-hZCReRuNBl3_yfIM7tN7tPK89RaIxrOuCWnjapj7UHi6fr_UNAKZrk7W84cmA9weJ_GU9BAXc-I8TTB6nXon3Epy8rlRVSrdpmxDkhZzKichurD1fH6JfjeBRJ4sEu6OR_qhQMlWBvWDQ1dHtrcRi2BIk61I2_EMFjSC7GPAVTyX7GJNUKfhQ=s72-c
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