Something you guys should know about me is that I thrive on structure. I like having directions on how to do something, I like a set of rules when you are doing something that you know you should always do. For example, when you are making a cheesecake, you should always bake it in a water bath so it doesn’t crack. That’s why I was a little bit apprehensive to do this recipe this week. But it looked delicious, and out there and weird (which is another thing I love). My sister also really wanted me to try it. If you have been reading my blogs for a while, you know that I am a people pleaser, so here we are.
This recipe was taken from Bon Appetit magazine. And one of the first things that Molly says in the video is that this is the “anti-cheesecake” which is so accurate. Most of the ‘rules” of making a cheesecake don’t apply to this. No water bath, no cooling with the oven door cracked, it can, will and should crack, and you bake it at 400 degrees. You basically just throw everything in the batter, pour the batter in the pan with parchment paper, just messily crammed in there and burn the crap out of it.
You would think with a name like Clumsy Cakes that I would totally jump at this head first. I do appreciate and am intrigued by so much in this cheesecake and I am so glad I made it because it’s delicious. I love that it looks like a mess on the outside but is gorgeous on the inside, I love how simple it is even though it feels odd because I am so used to it being a long process. I kind of thought, “This can’t be good. You can’t cut corners to make a good cheesecake” But it’s so good!
The texture of this cheesecake is out of this world. It’s like a cloud.! The amount of eggs in here give it a lot of lift. It’s very tall when it comes out of the oven and then as it cools it falls. But the eggs still give it a very light, cloud like texture. The little bit of flour make it just a little cakey. Which is weird to me but so good. However, my favorite part of this cake is the exterior. The exterior of this cheesecake has a toasty flavor like the outside of a campfire marshmallow. Such a great flavor, especially around this time of year.
I would absolutely recommend you try this. What I usually do is make my own recipe of whatever cheesecake, dessert, crust or topping I am featuring that week. This was so new to me that I decided to start from square one and see what it is supposed to be. I’ll leave the link for the recipe below so you can try it for yourself. I also recommend watching the video because it really helps to see what you are supposed to do. I’ll see you all next time with another one!
Original Recipe –bonappetit.com/…e/basque-burnt-cheesecake
Burnt Basque Cheesecake (The Abomination Cheesecake)
This cheesecake may seem like a mistake but it's meant to be like this. It has a burnt/golden exterior and a bright white interior. This cheesecake also has a very fun light, bouncy and cloud-like texture.
Ingredients
- 4 (8oz) blocks of Cream Creese
- 2 Cups (1 Pint) of Heavy Cream
- 6 Eggs
- 1 tsp of Vanilla Extract
- 1 tsp of Salt
- 1/3 of a Cup of FlourÂ
Instructions
- Preheat the oven to 400 degrees and prepare a 10 inch springform pan by buttering it and pressing a piece of parchment paper in the pan and up the sides, making folds in the sides.
- Place the cream cheese in the bowl of your stand mixer fitted with the paddle attachment. Paddle until smooth on medium speed . Scrape down the bottom and the sides of the bowl until smooth to make sure every bit is getting incorporated. Scrape down once more until smooth.
- Add the sugar and beat together until the sugar is dissolved. Dip your finger into the batter, run the batter between you fingers and if you don't feel any granules of sugar than you know its ready and the sugar is dissolved.
- Add the eggs one at a time until incorporated. Scrape down the bottom and the sides of the bowl to make sure everything is incorporated.
- Add in the salt and the vanilla and mix until incorporated.
- Sift in the flour and mix until incorporated. Scrape down the sides and the bottom of the bowl to fully incorporate.
- Pour the batter into the pan and bake for 60-65 minutes or until golden on top but still quite a bit of jiggle.
- Let cool to room temperature and enjoy.
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