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Mai Cookbook
  • Recipes: Sweet
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  • Cheesecakes

Burnt Basque Cheesecake

  • 19/08/2020
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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.
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Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Dessert
Cuisine Spanish
Servings 6 servings

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)
Keyword Cheesecake

Did you make this recipe?

If you’ve made this recipe, remember to tag @mai.ng on Instagram www.maicookbook.com

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Mai

London-based kitchenware fanatic, brunch connoisseur & aspiring dumplings folding wizard. I like eating out and learning how to cook new dishes inspired by my restaurant visits. I'll be using this space to share with you fun recipes that worked for me!

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  • Cheesecake
  • Spanish
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7 comments
  1. MARY says:
    26/08/2023 at 3:45 PM

    WHAT SIZE PAN DID YOU USE?

    Reply
    1. Mai says:
      17/09/2023 at 3:18 PM

      6″ round tin!

      Reply
  2. Sandra says:
    01/09/2024 at 5:22 AM

    Your video has flour but written receipe does not. Amount of corn flour is different as well.

    Reply
    1. Mai says:
      01/09/2024 at 7:05 AM

      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 🙂

      Reply
  3. Susan says:
    18/02/2025 at 5:34 AM

    I made the Burnt Basque Cheesecake today for my Birthday and it was fabulous and so easy to make!!!

    I doubled the amount of vanilla from a 1/2 teaspoon to a teaspoon and I also added about a teaspoon of Almond Extract. I tasted the batter before baking and it definitely needed more vanilla! I also added a tablespoon of all purpose flour!!!

    Great recipe!!! Thanks so much!!!

    Reply
  4. Leslie says:
    12/03/2025 at 3:45 AM

    Love your recipe! But does it matter if it’s a regular cake pan vs. a springform pan?

    Reply
    1. Mai says:
      12/03/2025 at 7:52 AM

      Nope, either will work! You need to line the pan with baking paper anyway 🙂

      Reply

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