Everybody's Favourite Basque Cheesecake
When it comes to cheesecakes, the Burnt Basque Cheesecake is in a league of its own.
Unlike the classic, smooth, and perfectly baked cheesecakes that are often adorned with fruit or chocolate, this cheesecake is all about rustic charm and simplicity. It’s purposefully overbaked to achieve its signature dark, almost charred top, which contrasts wonderfully with the soft, custardy interior.
This cheesecake is all about letting the natural caramelisation process happen, creating a dessert that looks and tastes like it was made in a high-end bakery, but with minimal effort on your part.
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About this recipe
When it comes to desserts, Burnt Basque Cheesecake has quickly become my go-to recipe, and for good reason.
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 version of this super easy, foolproof, yet insanely delicious cheesecake - and I think I’ve got it! It requires just a few basic ingredients, and the end product is absolutely mouthwatering.
The centre is soft and gooey, while the slightly burnt caramel-ish flavour on the outside is beyond delicious. I’ve yet to find someone who will turn this down.
What makes this cake even more special is that it doesn't require any decorating. The rugged look, with slightly burnt edges and imperfections, is exactly what makes this cheesecake so charming. It’s intentionally overbaked for that signature dark, caramelised top, and trust me, that burnt appearance is part of the magic.
Another bonus? It's gluten-free, making it an excellent choice for those with dietary restrictions!
So whether you're baking for a special occasion or just craving something indulgent, this Burnt Basque Cheesecake is a showstopper that’s incredibly easy to pull off. Let's dive into how to make it!
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
Step 1: Preheat and prepare the tin
Preheat your oven to 220°C (420°F). Line a 6-inch round cake tin with a large piece of baking parchment, making sure the edges protrude above the rim.
Step 2: Make the cheesecake batter
In a large mixing bowl, combine the cream cheese and sugar. Use a hand mixer or stand mixer on medium speed to blend until smooth and creamy with no lumps. Add the eggs one at a time, mixing thoroughly after each addition. Add the double cream and vanilla essence, mixing until well incorporated.
Step 3: Sift in cornflour and salt
Sift in the cornflour and salt and mix until smooth.
Step 4: Pour and Bake
Pour the mixture into your prepared cake tin and smooth the top with a spatula. Bake for 30-45 minutes until the top is deeply golden-brown and caramelised. Check at 30 minutes and continue baking if needed.
Step 5: Cool and Serve
Let the cheesecake cool in the tin at room temperature. It will shrink slightly and create the signature dip in the centre. For a runny centre, serve warm. For a firmer texture, refrigerate for a few hours or overnight before serving.
FAQs
Can I use a different type of cheese?
Full-fat cream cheese is essential for the right texture. Philadelphia-style works best. Avoid low-fat versions as they won't set correctly.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake actually tastes better the day after it's made. Make it a day or two ahead, store in the fridge, and let it come to room temperature before serving.
My cheesecake didn't burn as much as I wanted. What went wrong?
Your oven temperature may be too low. Try increasing it slightly, or move the cheesecake to the top rack for the last 10 minutes to get more colour.
How can I make this cheesecake more flavourful?
Add a splash of lemon juice, orange zest, or even cinnamon to the batter for a citrusy or spiced twist.
Video demonstration
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