Basque Burnt Cheesecake

The latest food trend is this Basque Burnt Cheesecake that originated from Spain. To the experienced baker, it looks like a cheesecake gone wrong – very high oven temp, short baking time, no water bath, burnt top, and the list goes on! BUT once I got past my scepticism and tried it, I was sold. It is the simplest cheesecake I’ve ever made, yet once of the most delicious. It is rich, smooth and creamy in the middle, and boasts caramel notes thanks to the burnt top! I’m starting to wonder why not all cheesecakes are made this way cos everything about it is oh-so-right. 

The four main ingredients are cream cheese, sugar, eggs, and cream. Beyond that, you can omit the rest or flavour yours as creatively as you like. Have fun!

Ingredients:

(Makes one 7″ round cake)

5oog cream cheese

200g sugar

3 large eggs

120ml heavy cream

½ teaspoon salt

  1. Preheat oven to 260oC/500oF. Prepare baking tin by lining with on large sheet of parchment paper 
  2. Place all the ingredients into a food processor and blend until mixture is smooth and well-combined
  3. Pour batter into prepared tin and bake in preheated oven for 18-20 minutes, or until top is brown but center is still wobbly when shaken
  4. Remove from oven and let cheesecake cool to room temperature, then chill in the fridge for at least 5 hours
  5. Serve and enjoy!

This cheesecake is LIT!


1 thought on “Basque Burnt Cheesecake”

  • Five stars for this recipe! I baked this in a loaf tin (didn’t have a round cake tin), burnt it too much, but it still turned out great. An easy and forgiving recipe 🙂 Didn’t have heavy cream so I used a substitute of whole milk and butter. I would add that it’s important to watch it closely towards the end of the baking time. The difference between caramelly brown and bitter black is only 1-2 mins and I discovered it the hard way!

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