If you are new to baking and want to make something that is extremely easy and delicious, I highly recommend making this burnt Basque cheesecake. Not like your typical New York style cheesecake, this dessert does not have a crust. Instead, the high baking temperature creates a divine scorched and caramelized coating, similar to creme brûlée. The interior is soft, rich, smooth and fluffy.
Burnt Basque cheesecake originates from the Basque region of Spain and can be enjoyed with a glass of sherry. I call this a perfectly imperfect dessert because it’s rough. You will see cracks and charred spots. When taken out of the oven it will dramatically fall. Once cooled and the parchment paper is removed, there will be folds and tears. Do not worry. It is doing exactly what it should be doing.
You will need a spring form pan and two large sheets of parchment paper. The paper will line the sides to avoid any overflow when baking and the spring form pan will help keep it all together with an easy release once it cools.
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