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Basque cheesecake is perfect for those that aren’t too familiar with cooking cheesecakes, you undercook it, you burn it and it doesn’t have nice edges!
But it does taste delicious. It tastes caramelised. The filling tastes of vanilla and you often have this deeper burnt caramel flavour from the topping.
This Basque burnt cheesecake recipe is easy to follow and will hopefully help you to create a wonderful attempt of your own!
If you are looking for a deeper filling, please use a smaller springform tin to help create this.
Good luck! And please show me your results!
Makes: 12-15 servings
Prep time: 10 mins
Cook time: 50-65 mins
Total time: 1 hour 15 mins
- 600g Full fat cream cheese
- 190g Caster sugar
- 3 Large eggs
- 300ml Double cream (room temperature)
- 1/2tsp Sea salt
- 1/2tsp Vanilla extract
- 25g All purpose flour (plain flour)
- Large mixing bowl
- 20cm (8″) Deep springform tin
- Parchment paper
- Preheat oven to 210°C/410°F
- I would recommend you using butter to grease the sides of your springform tin before adding the parchment paper if you can, but it is not essential.
Use two sheets of parchment paper to pleat and cover all surfaces and you want there to be a 2-3″ overhang as the cheesecake will rise when baking.
You will never have fully smooth edges, it’s part of the look so don’t worry about being too neat.
- Add your 190g (3/4 cups) caster sugar and 600g full fat cream cheese to the mixing bowl and whisk on a medium-low setting for around 2 minutes until fully smooth and you can no longer feel the sugar when mixing.
This will take longer if doing it by hand.
Your cream cheese must be room temperature for this because we don’t want to run the risk of separating or curdling while baking.
Make sure to scrape the sides after each whisk to ensure all ingredients are properly mixed.
- Add your eggs one by one to the mix and beat/whisk for 10-15 seconds each until fully combined.
Scrape the sides.
- Next, add 300ml (1 1/4 cup) double cream, 1/2tsp salt and 1/2tsp vanilla extract before whisking together again.
Scrape the sides.
- Placing your whisk on a lower speed, add 25g flour and whisk until fully mixed.
Scrape the sides and stir to make sure that the mix is smooth.
- Pour your full mix into the springform tin and give it a couple of taps on your worktop surface to get rid of any air bubbles.
- Place your tin in the oven, on a middle tray, and bake for 50-65 minutes.
You want the top to be a lovely golden or chestnut brown and it may feel a little undercooked but you also want the cheesecake to have a good jiggle when shaken (although don’t shake too roughly!).
- Leave the cheesecake to cool in the tin for around 3-4 hours.
It will still cook itself in this time so don’t be tempted to remove it from the tin.
The cheesecake will drop but that’s ok, it’s meant to.
Once cooled, remove from the tin, peel back the parchment paper and cut!
I would recommend using a hot knife to cut and get those smooth and clean slices.
Keep refrigerated and eat within 3-4 days for best taste.
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