How To Make Burnt Basque Cheesecake
With only a handful of ingredients, this is one of the most low-effort high-reward cheesecake recipes out there, perfect for any occasion as an indulgent treat.
Done in 2 hours
Serves 6
Ingredients
for the cheesecake
900gfull fat cream cheese, room temperature
200gcaster sugar
3/4 tspsalt
6eggs
200gdouble cream
200gsour cream
1 tspvanilla extract
40gplain flour
'What is basque cheesecake?' We hear you ask. Well, basque cheesecake comes from the - you guessed it - Basque region of Spain. Its lack of crust and burnt exterior gives it a unique texture and caramelised flavour. Keep reading for a foolproof guide on how to make basque cheesecake like a pro. You're welcome.
Method
Preheat the oven to 200 C. Spray a springform tin and line with two scrunched up sheets of baking paper.
Beat together the cream cheese and sugar until smooth, then add the salt and beat again to combine.
Beat in the eggs one at a time, then the cream, sour cream, and vanilla.
Sift in the flour and gently fold it in - do not over mix as this will result in a tough cheesecake.
Bake for 50 minutes until brown (almost burnt) on the top and slightly jiggly in centre. Leave to cool for 1 hour minimum, but chilling overnight yields the best texture. Enjoy!
