Pioneer Woman Burnt Cheesecake Recipe

This Pioneer Woman Burnt Cheesecake Recipe is a creamy and rich recipe, which is made with cream cheese and fresh blackberries. It’s a straightforward recipe, ready in about 2 hours.

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Pioneer Woman Burnt Cheesecake Recipe Ingredients

For The Cheesecake:

• Butter: For Greasing The Pan
• 2 Pounds (900g) Cream Cheese
• 1 1/2 Cups (360ml) Heavy Cream
• 1 1/3 Cups (265g) Sugar
• 3 Tablespoons All-purpose Flour
• 5 Large Eggs, Plus 1 Egg Yolk
• 1 Tablespoon Vanilla Extract
• 1 Pinch of Kosher Salt

For The Macerated Blackberries:

• 2 Cups Blackberries, Halved
• 1/3 Cup (65g) Sugar
• 1 Lemon, Zested And Juiced

How To Make Pioneer Woman Burnt Cheesecake

1. Prep the oven and pan: Preheat the oven to 400°F (200°C). Grease a 9-inch springform pan with butter and line it with parchment paper, allowing the paper to extend above the sides of the pan.
2. Mix the cheesecake batter: In a large bowl, combine the cream cheese, heavy cream, sugar, flour, eggs, egg yolk, vanilla, and salt. Beat with an electric hand mixer on medium speed until the batter is completely smooth and well combined.
3. Bake the cheesecake: Pour the batter into the prepared pan. Bake for 50 to 55 minutes. The top will be deeply browned and set, but the center will still be slightly jiggly.
4. Prepare the blackberries: While the cheesecake bakes, gently mix the halved blackberries, sugar, and the zest and juice of one lemon in a bowl. Cover and place it in the refrigerator to macerate (this allows the berries to release their juices).
5. Cool and serve: Remove the cheesecake from the oven and let it cool on a wire rack for about 45 minutes. Release the cheesecake from the springform pan, slice, and serve with the macerated blackberries spooned over the top.

Recipe Tips

• How do I get a smooth, lump-free filling? The most important step is to use cream cheese and eggs that are at room temperature. This allows them to blend together smoothly and prevents a lumpy texture in your final cheesecake.
• How do I know when a “burnt” cheesecake is done? Don’t be afraid of the dark color on top! The cheesecake is ready when the top is a deep brown and the edges are set, but the center still has a noticeable jiggle when you gently shake the pan. It will continue to set as it cools.
• How do I prevent cracks? Unlike a traditional cheesecake, a few cracks are part of the rustic charm of a burnt cheesecake. However, to minimize them, you can let the cheesecake cool gradually in the turned-off oven with the door slightly ajar for about 15 minutes before moving it to a wire rack.
• Why use parchment paper? Lining the springform pan with parchment paper, and allowing it to stick up over the sides, is a key step. It not only prevents the cheesecake from sticking but also makes it much easier to lift the finished cake out of the pan.

What To Serve With Burnt Cheesecake

This rich, creamy cheesecake with its tangy blackberry topping is a perfect dessert on its own. It’s also wonderful with:

• A hot cup of coffee or an espresso
• A small glass of dessert wine

How To Store Burnt Cheesecake

Refrigerate: Once cooled, cover the cheesecake and store it in the refrigerator. It will keep for up to 5 days. The texture is fantastic when served chilled. Freeze: You can freeze this cheesecake. Let it cool completely, then wrap it tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw it overnight in the refrigerator.

Burnt Cheesecake Nutrition Facts

• Calories: 653 kcal
• Carbohydrates: 55g
• Protein: 12g
• Fat: 44g
• Saturated Fat: 26g
• Sodium: 450mg

Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.

FAQs

Try More Recipes:

• Pioneer Woman White Chocolate Raspberry Cheesecake Recipe
• Pioneer Woman Strawberry Cheesecake Brownies Recipe
• Pioneer Woman Crack Cake Recipe