Burnt Basque Cheesecake

Updated: Feb 6, 2021


  • 600g cream cheese

  • 225g caster sugar

  • 4 eggs

  • pinch salt

  • 300g whipping cream (Single cream will also be fine)

  • 1 tsp vanilla extract

  • 40g cake flour

  • You will need a 20cm cake tin



Pre heat oven to 200C - the oven must be super hot

1. Allow your cream cheese to come to room temperature. This is super important becasue you want to create a velvet type texture.

2. Once this has been done, put the cream cheese in a stand mixer with a paddle attachment and beat the cream on a medium speed until it has come to a soft texture. You can do this by hand or with a hand held mixer.

3. Now add the sugar bit by bit and continue mixing. You will notice the texture has completely changed to something that is quite runny.

4. Add in the eggs one by one along with the pinch of salt and vanilla.

5. Then pour in the cream and stir until fully incorporated.

6. Turn off your mixer and fold in the flour by hand until incorporated.

7. Line your cake tin (20cm) with baking paper. Line the bottom and the sides so that baking paper is "spilling over" the edges. Don't be neat with your baking paper becasue the baking paper creates that pleated and rustic look in your final product.

8. Bake your cheesecake for 50 minutes to 1 hour. You will know your cake is ready when it is still really jiggle in the center. If it doesn't jiggle don't worry! It is unfortunately over baked, however is still delicious just not as creamy.

9. Let your cake cool for 1 hour and then put it in the fridge to cool over night.

10. The center of the cake will sink in creating a beautiful bowl for fresh fruit- this is not traditional - however I think raspberries or cherries add a great tartness to cut through the creaminess of the cheesecake. You can however leave the cake as it is!

#cheesecake #smooth #creamy #berries #colour #tart #dairy #baking #easy #madewithlove

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