The Best Basque Cheesecake

Just five ingredients and a hot oven help create one of the latest dessert trends that breaks all the rules.

When I first heard about Basque Cheesecake, I was somewhat confused. Here we have a dessert that you intentionally burn. Alrighty-then. The more I read about it, the more it made sense. I mean, why not? I love using burnt butter – like in my White Chocolate & Honeycomb Cookies, and one of the my favourite cakes I made used burnt butter in the icing (Creme Brûlée cake, coming soon!), and so I guess it makes sense. With this cheesecake, it creates a super toasty crust that barricades the creaminess and when the contrast is as good as that, it’s hard not to fall in love.

INGREDIENTS

Serves: 10

870g cream cheese
500ml double cream
300g caster sugar
6 eggs
50g plain flour
2 tsp vanilla bean paste (optional)

METHOD

Grease and line a 10″ springform tin with parchment paper – have it rise at least 2″ above the top of the cake tin. Don’t worry about it being neat and tidy, just ensure it covers the entire tin.​

In a stand mixer, or a bowl with an electric mixer, beat the cream cheese and sugar together for a few minutes until fully combined. Add the eggs – one at a time, continuously beating as you go. Once all the eggs are fully combined – and you may have to scrape down the bowl a couple of times, add the cream and vanilla, if using, and beat on low for just a minute. Then beat in the flour for 30 seconds until fully combined. 

Basque Cheesecake - Recipe - Food Blog

​Pour the mixture into the tin and bake. Check after an hour – if it looks dark enough, remove the from the oven and leave to cool. If it needs a little more, you can leave it in for another 10 minutes. The cheesecake will have risen quite dramatically and there should be a wobble if you give it a gentle shake. ​

Leave to cool completely before serving. The cheesecake will collapse and crack, which is what you want and part of it’s charm. Serve cold as is or with a dressing of your choice. This is good to be kept in the fridge overnight if you wanted to make it the night before. 

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