One of the easiest and most indulgent bakes, with the CREAMIEST texture. Though it’ll need some time to rest, it takes less than 15’ to whip this up and 30’ for the magic to happen in the oven. You literally need to burn this cheesecake so there should be little room for error – making it an ideal bake if you’re just getting into baking or want to whip something up quickly ☺️
Burnt Basque Cheesecake
Recipe for delicious oozing burnt Basque cheesecake with creamy gooey centre! Basque cheesecake, also known as "burnt Basque cheesecake," is a rich, creamy dessert originating from the Basque Country in Spain. Unlike traditional cheesecakes, this version is characterised by its intentionally burnt and caramelised top, which gives it a distinctive, rustic appearance.
Ingredients
fits a 6”x3” pan
- 400 g cream cheese
- 120 g sugar
- 3 eggs
- 200 ml heavy cream
- 1/2 tsp vanilla extract
- 20 g corn flour (corn starch)
Instructions
- Preheat oven at 240 degrees C and line your baking tin with baking paper (I like to crunch it up so that it’s easier to fit)
- In a bowl mix the cream cheese with sugar until smooth
- Add in the eggs one by one, make sure to mix well between each addition
- Add the vanilla extract and double cream, mix until well combined
- Sift in flours and mix until all is well combined
- Pour the batter into the tin. Tap the tin onto the counter to burst any bubbles. (Optional: for a super smooth batter you can pass this through a sieve)
- Bake for 30 minutes at 220-240 degrees C on the lower rack (adjust accordingly if your cake is turning too dark)
- Take out of oven and leave to rest for at least 2 hours. Though very tempting, do not remove your cheesecake from the tin at this point or it will collapse! It would have risen and crack a bit during the baking but will deflate nicely once fully cooled down. Leave it in the fridge overnight for a firmer texture.
Notes
The ingredients used above will yield a gooey lava-like texture when consumed at room temperature. Adjust accordingly if you prefer a firmer texture. You can add more cornflour (to thicken the batter) and swap the cream with more cream cheese, or bake for a bit longer (~5mins)
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4 comments
WHAT SIZE PAN DID YOU USE?
6″ round tin!
Your video has flour but written receipe does not. Amount of corn flour is different as well.
Hey there,
Yep – The amount of heavy cream is different as well. I made that video a few years ago and have updated the recipe after a lot of testing. I find the new recipe simpler + yields a better texture and flavour. Method remains the same. Working on updated video at the moment so sorry for the confusion!
But feel free to follow the ingredients on the older video if preferred, it would still work 🙂