Basque burnt cheesecake with aromatic vanilla bean specks in every creamy bite. This Vanilla Bean Basque Burnt Cheesecake is simple, classic, and so delicious, perfect for the fall holidays.
Hi! This is Andrea from Cooking with a Wallflower and I’m back on Ask Anna this month to share with you a brand new dessert: vanilla bean basque burnt cheesecake.
It’s September already. Can you believe it? And that means that the holidays are just around the corner. And if you’re like me, then you’re already wondering what desserts you might be baking this holiday season. It’s going to be a little busier for me and my husband this holiday season with a baby on the way. So if we’re looking to hosting or baking for friends and family, we have to think ahead.
I’m obsessed with basque burnt cheesecake. The caramelized top. The creamy custardy center. The ease of making and baking the cheesecake. What’s not to love?
I’ve done so many different versions in the past. This time, I thought I’d stick with the classic: vanilla bean. For this cheesecake, I used both vanilla bean and vanilla extract for that extra vanilla flavor. Seriously, the smell of vanilla in the kitchen is always so amazing.
I hope you enjoy this as much as I do.
Preheat the oven to 400F. Prepare a 7-inch spring form baking pan by greasing it with butter. Line the baking pan with two sheets of parchment paper overlapping each other so that it hangs off the sides at least 2 inches. This will help you lift the cheesecake later. Place the baking pan on a baking sheet. Set aside for now.
In a large sized bowl, add cream cheese and granulated sugar. Use a hand mixer to mix the ingredients until well incorporated and smooth.
Next, add large eggs, mixing until well incorporated.
Add heavy cream, vanilla extract, and scrape vanilla bean into the bowl and beat until combined.
Sift all purpose flour evenly over the cream cheese mixture through a fine sieve. Mix until all the flour has been combined. The batter should look smooth.
Pour the batter into the prepared pan. Bake the cheesecake for about 30-33 minutes until the cheesecake is set but the middle is still jiggly.
Set the oven to broil. Broil the cheesecake for about 1-2 minutes until the top as browned and caramelized. Make sure to watch the cheesecake so that it doesn’t burn.
Allow the cheesecake to cool a little before taking out of the spring form pan. Allow the cheesecake to cool completely before removing the parchment paper.
Serve the vanilla bean basque burnt cheesecake at room temperature.
You can refrigerate the cheesecake, but make sure to let the cheesecake come to room temperature before serving. The cheesecake is also best eaten fresh.
Enjoy!
Andrea
- 2 – 8oz cream cheese, room temperature
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 1 cup heavy cream
- 1 teaspoon vanilla extract
- 1 vanilla bean
- 3 tablespoons all purpose flour
- Preheat the oven to 400F. Prepare a 7-inch spring form baking pan by greasing it with butter. Line the baking pan with two sheets of parchment paper overlapping each other so that it hangs off the sides at least 2 inches. This will help you lift the cheesecake later. Place the baking pan on a baking sheet. Set aside for now.
- In a large sized bowl, add cream cheese and granulated sugar. Use a hand mixer to mix the ingredients until well incorporated and smooth.
- Next, add large eggs, mixing until well incorporated.
- Add heavy cream, vanilla extract, and scrape vanilla bean into the bowl and beat until combined.
- Sift all purpose flour evenly over the cream cheese mixture through a fine sieve. Mix until all the flour has been combined. The batter should look smooth.
- Pour the batter into the prepared pan. Bake the cheesecake for about 30-33 minutes until the cheesecake is set but the middle is still jiggly.
- Set the oven to broil. Broil the cheesecake for about 1-2 minutes until the top as browned and caramelized. Make sure to watch the cheesecake so that it doesn’t burn.
- Allow the cheesecake to cool a little before taking out of the spring form pan. Allow the cheesecake to cool completely before removing the parchment paper.
- Serve the vanilla bean basque burnt cheesecake at room temperature.
- You can refrigerate the cheesecake, but make sure to let the cheesecake come to room temperature before serving. The cheesecake is also best eaten fresh.
Here are some other delicious Fall desserts!
Soft and Chewy Ginger Molasses Cookies
