Burnt Basque cheesecake is my favourite type of cheese cake and it's so incredibly easy to make. The contest of a burnt crispy marshmallow like top and creamy mousse like inside is simply divine. I've made many different Basque cheesecake recipes and I find my recipe is the simplest way to make the Basque cheesecake. Just try it and see.
Burnt Basque cheesecake is my favourite type of cheese cake and it's so incredibly easy to make. The contest of a burnt crispy marshmallow like top and creamy mousse like inside is simply divine. I've made many different Basque cheesecake recipes and I find my recipe is the simplest way to make the Basque cheesecake. Just try it and see.
Yields1 Serving Prep Time5 minsCook Time45 minsTotal Time50 mins
750 g cream cheese 1 cup plus 2 tbsp sugar 4 large eggs 1 & 1/2 cup heavy cream 1 tsp vanilla extract ¼ cup flour
11. Place a rack in the middle of the oven and preheat to 220C. Grease a 8 inch round cake tin and line with parchment paper leaving 2-3 inches of paper standing higher then the top of the tin.
2. In a large bowl or stand mixer fitted with a paddle attachment on medium low speed beat the cream cheese for about 30-40 seconds until smooth. Add in the sugar and beat a further minute or two until completely incorporated.
3. Scrap down the sides of the stand mixer and tip in the eggs one by one whilst on medium speed. Make sure each egg is incorporated before adding in the next, about 10 seconds or so between each egg. Scrap down the sides again and turn the speed to low then add in the cream and vanilla extract, beat about 30-60 seconds.
4.Turn the stand mixer off and sift over the flour using a fine mesh sieve. Turn the mixer back on at low speed for about 20-30 seconds or until the batter is silky and smooth.
5. Pour the batter into the prepared cake tin and bake in the oven for just 45 minutes. Do not open the oven door at all during the baking process. Once done the cake should be very dark brown or burnt on top and still jiggly in the middle. Turn off the oven and leave in the oven a further 3-5 minutes whilst the oven door is open.
6. Remove the cheesecake from the oven. Your cake should have risen massively, don't worry once it cools it will deflate. Leave to cool completely for a couple of hours before removing from the tin. Once completely cool place in the fridge overnight or up to 8 hours. You can serve this with jam compote or chocolate sauce.
1. Place a rack in the middle of the oven and preheat to 220C. Grease a 8 inch round cake tin and line with parchment paper leaving 2-3 inches of paper standing higher then the top of the tin.
2. In a large bowl or stand mixer fitted with a paddle attachment on medium low speed beat the cream cheese for about 30-40 seconds until smooth. Add in the sugar and beat a further minute or two until completely incorporated.
3. Scrap down the sides of the stand mixer and tip in the eggs one by one whilst on medium speed. Make sure each egg is incorporated before adding in the next, about 10 seconds or so between each egg. Scrap down the sides again and turn the speed to low then add in the cream and vanilla extract, beat about 30-60 seconds.
4.Turn the stand mixer off and sift over the flour using a fine mesh sieve. Turn the mixer back on at low speed for about 20-30 seconds or until the batter is silky and smooth.
5. Pour the batter into the prepared cake tin and bake in the oven for just 45 minutes. Do not open the oven door at all during the baking process. Once done the cake should be very dark brown or burnt on top and still jiggly in the middle. Turn off the oven and leave in the oven a further 3-5 minutes whilst the oven door is open.
6. Remove the cheesecake from the oven. Your cake should have risen massively, don't worry once it cools it will deflate. Leave to cool completely for a couple of hours before removing from the tin. Once completely cool place in the fridge overnight or up to 8 hours. You can serve this with jam compote or chocolate sauce.