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Triple Crème Brie Burnt Basque Cheesecake



– 1 tablespoon Real California butter, room temperature – Two 8-ounce Real California triple crème bries, all rind trimmed, room temperature – 1 pound Real California cream cheese, room temperature – 1 1/2 cups sugar – 2 teaspoons vanilla extract or 1 vanilla bean, split and scraped – 6 large eggs – 2 cups Real California heavy whipping cream – 1/2 teaspoon salt – 1/2 cup all-purpose flour Special equipment: 10-inch springform pan, two 12-by-16-inch sheets of parchment baking
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Prep time: 30 minutes

Cook time: 55 minutes, plus time for cheesecake to cool

Preheat the oven to 400°F. Use butter to coat a 10-inch springform pan. Press two 12-by-16-inch sheets of parchment into the bottom of the pan and up the sides, overlapping in the center and extending 1 or 2 inches above the rim. Place the pan on a rimmed baking sheet and set aside.

In the bowl of a stand mixer using the paddle attachment or in a large bowl using a hand mixer, combine brie, cream cheese, and sugar, beating on medium until smooth, about 3 minutes. With the mixer on low, beat in vanilla and 1 egg. One at a time, add remaining eggs, beating until smooth after each addition. Add cream and salt and beat until smooth.

Turn off the mixer and sift flour over cream cheese mixture. Beat on low just until incorporated. Scrap the bowl and continue to beat until batter is very smooth.

Pour batter into the prepared pan. Bake until puffy and very browned but still very wobbly in the center, 55 to 60 minutes.

Transfer cheesecake to rack to cool for about 30 minutes before unmolding. Set aside to cool to room temperature before carefully removing the paper. Serve or refrigerate and serve chilled. Serves 10 to 12.

Inspired by bonappetit.com