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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