Bon Appetit Basque Burnt Cheesecake

I love looking at home cafe blogs, Instagram accounts and Youtube channels. I’ve had a lot of fun trying new recipes for food and drinks, it’s definitely become my favorite quarantine hobby!

A Basque Burnt Cheesecake has been on my to bake list since April and I finally tackled it Saturday night. I used the recipe from Bon Appetit and my only adjustment was to make the recipe in two pans, 5 and 8 inch because I didn’t have the called for 10 inch pan. I think not having the correct sized pan was what stopped me from making it sooner but I was overthinking it. :)

The smaller cheesecake sunk beautifully and browned a bit more which I prefer to the larger one. The texture is really interesting because it’s rich tasting but also extremely light and creamy. Also not too sweet. I wish I’d pulled the larger one out of the oven a touch sooner, some of the cheesecakes I’ve seen online are runnier and sort of ooze when you cut into them. I wasn’t 100% sure if I’d like that but having tried it now, I think it would be fun to try. But that being said, I’m not sure how I’d get the ooze along with the darker exterior.

I plan on wrapping individual slices and freezing for later. Having a slice of cheesecake later this winter with a hot black coffee sounds like something nice to look forward to after a long walk!