Burnt Basque Cheesecake
Legend has it that the first time I made this cake was for a picnic date with a coeliac guy... (yes he did like it and yes we did go on a second date, but no it didn't work out 🥸
Dating story aside, this is a fool-proof dessert recipe that's guaranteed to be a hit with everyone and anyone. Trust me, I don't bake a lot but when I do for an occasion, it's most probably going to be this.
I spent ages recipe testing at home to find the best recipe for this super easy and foolproof, but insanely delicious cheesecake, and think I got it! It requires just a few basic ingredients, and the end product is freaking delicioussss... Soft and gooey in the centre and that slightly burnt caramel-ish flavour is absolutely mouthwatering. I've yet to find someone who will turn this down...
Best part of this is that it doesn't require any decorating as the rugged look from the slightly burnt edges and imperfections are exactly the characteristics of this cake. It's also gluten-free
Ingredients
- 400g cream cheese
- 300ml double/heavy cream
- 130g granulated sugar
- 2 large eggs
- 3 tbsps cornflour/cornstarch
- Pinch of salt
- 1/2 tbsp vanilla extract
Optional:
- 1 tbsp cocoa powder (to make it chocolate flavoured), or
- 1 tbsp good quality matcha powder
Pair it with
Instructions
- Preheat your oven to 220ºC/420ºF
- Push a large piece of baking parchment into a cake tin with the edges protruding from the top, this means you can easily lift it out after. I used a 6'' tin, so if you have a bigger sized tub, it may cook slightly different.
- Combine the cream cheese and sugar until smooth, and then add the egg one by one, and mix thoroughly.
- Add the double cream and vanilla essence, and make sure it’s all well combined by scraping the sides a few times while mixing.
- Sift in the cornflour and salt and ensure it’s well incorporated with no lumps. Sift the mixture a few times if you want an ultra smooth consistency.
- Pour the mixture into the prepared cake tin and bake for 30-45 mins, depending on your oven. I always start with 30 mins and see how much colour/burnt it is on top, and continue baking for 10 more mins if needed.
- Once it’s done, remove from the oven and let it cool in the cake tin until room temperature. The cake will reduce in height in the centre as it cools.
- For a more runny centre, you can eat this without chilling. For a more set cheesecake texture, chill in the fridge until ready to eat. Carefully lift and peel off the paper and enjoy!
Video demonstration
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