Pioneer Woman Burnt Cheesecake Recipe

Pioneer Woman Burnt Cheesecake is made with cream cheese, heavy cream, sugar, flour, eggs, vanilla, and blackberries. This delicious burnt cheesecake recipe creates a creamy dessert that takes about 2 hours to prepare and can serve up to 10 people.

Ingredients Needed:

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 Burnt Cheesecake with Blackberries:

1. Preheat the oven: Preheat the oven to 400°F (200°C). Grease a 9-inch springform pan with butter and line with parchment paper.
2. Mix the cheesecake batter: In a large bowl, combine cream cheese, heavy cream, sugar, flour, eggs, vanilla, and salt. Beat with an electric hand mixer until smooth and well combined.
3. Bake the cheesecake: Pour the mixture into the prepared pan. Bake for 50 to 55 minutes, or until the top is set and nicely browned.
4. Prepare the blackberries: While the cheesecake is baking, mix the blackberries, sugar, lemon zest, and lemon juice in a bowl. Cover and place in the fridge to macerate.
5. Cool the cheesecake: Remove the cheesecake from the oven and let it cool for about 45 minutes.
6. Serve: Release the cheesecake from the pan, slice, and serve with the macerated blackberries on top.

Recipe Tips

• Use room temperature ingredients: Make sure the cream cheese and eggs are at room temperature to blend smoothly and avoid lumps.
• Don’t overmix the batter: Overmixing can cause too much air to enter the batter, leading to cracks in the cheesecake.
• Check for a firm top: The cheesecake should be browned and firm on top but still slightly jiggly in the center.
• Use parchment paper: Line the pan with parchment paper to easily lift the cheesecake out after baking.
• Cool gradually: Allow the cheesecake to cool in the oven with the door slightly open for 10-15 minutes to prevent cracks.

How To Store Leftovers

Store any leftover cheesecake in the fridge for up to 3 days. The macerated blackberries can also be stored separately in an airtight container for up to 2 days.

Nutrition Facts

• Calories: 653
• Total Fat: 49g
• Saturated Fat: 29g
• Carbohydrates: 45g
• Dietary Fiber: 2g
• Sugar: 40g
• Protein: 11g
• Cholesterol: 232mg
• Sodium: 343mg

Try More Pioneer Woman Recipes:

• Tiramisu Cheesecake Cups
• White Chocolate Raspberry Cheesecake
• Strawberry Cheesecake Brownies