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November 5, 2021

This recipe for Basque-style cheesecake is going to change your life!
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Take one sassy former city girl, her hunky rancher husband, a band of adorable kids, an extended family, cowboys, 3,000 wild mustangs, a herd of cattle and one placid basset hound and you have The Pioneer Woman. The Pioneer Woman is an open invitation into Ree Drummond's life: The award-winning blogger and best-selling cookbook author comes to Food Network and shares her special brand of home cooking, from throw-together suppers to elegant celebrations. The series, set against the incredible story of life at home on the range, is the next best thing to actually sitting on a stool in Ree's kitchen.

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Burnt Cheesecake with Blackberries
Level: Easy
Total: 2 hr (includes cooling time)
Active: 20 min
Yield: 8 to 10 servings



Butter, for greasing the pan
2 pounds cream cheese
1 1/2 cups heavy cream
1 1/3 cups sugar
3 tablespoons all-purpose flour
5 large eggs, plus one large yolk
1 generous tablespoon vanilla extract
1 pinch kosher salt

Macerated Blackberries:

2 cups blackberries, halved
1/3 cup sugar
1 lemon, zested and juiced


Special equipment: a 9-inch springform pan

Preheat the oven to 400 degrees F. Grease a 9-inch springform pan with some butter and line with parchment paper.

For the cheesecake: In a large bowl, combine the cream cheese, cream, sugar, flour, eggs, vanilla and salt. Beat with an electric hand mixer until combined. Pour into the prepared pan and bake until set and well browned, 50 to 55 minutes.

For the macerated blackberries: While the cheesecake bakes, toss together the blackberries, sugar and lemon zest and juice. Cover and place in the fridge until you are ready to serve.

Remove the cheesecake from the oven and allow it cool, about 45 minutes.

Release the cheesecake from the pan and slice. Grab the blackberries and give them a final toss. Slice and serve the cheesecake topped with the macerated blackberries.

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Ree Drummond's Burnt Cheesecake with Blackberries ​| The Pioneer Woman | Food Network

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