Burnt Basque Cheesecake is a creamy, caramelised twist on a staple dessert. Originating in Spain during the 1990s, the San Sebastian staple, a crustless yet silky smooth cheesecake, was created in a cosy restaurant named La Vina.
This blast ensures the exterior is scorched, leaving the centre extremely gooey and luxurious.
Burnt Basque is unique due to its uncharacteristically cheesecake form, whilst still remaining under the same dessert bracket. Unlike most classic (American) cheesecakes, the Basque does not have a crust, thus earning its name from its rich dark cover and the creamy filling the cake is enclosed in.
The recipe is not too distant from its classic relative, combining ingredients like cream cheese, heavy cream, eggs and a good amount of sugar – but is instead baked at a high temperature. This blast ensures the exterior is scorched, leaving the centre extremely gooey and luxurious.
It is well worth the time…and calories!
I recommend baking for around 30-35 minutes if you want the inside to be as gooey as possible, and around 40 minutes for a creamier consistency. It is an easy recipe to follow and is simple to replicate. This makes it an ideal lockdown hobby (especially as it tastes amazing). It is well worth the time…and calories!
- 225g of cream cheese – room temperature
- 215g heavy cream
- 128g granulated sugar
- 40g of flour (all-purpose)
- 3 large eggs
- ½ teaspoon of salt
- 1 vanilla pod/2 teaspoons of vanilla extract
- An 8-inch cake tin (lined fully with parchment paper)
Making the cheesecake
- Preheat the oven to 200 degrees
- Beat (by hand or electric hand whisk) the cream cheese in a bowl until it resembles a smooth texture
- Add the granulated sugar and vanilla extract until light and silky (should take around a minute)
- Crack in one egg and mix. Then repeat with the other two eggs
- Add the salt and heavy cream to the mixture bit by bit, until combined
- Lastly, stir in the flour until incorporated
- Transfer the mixture into the tin, smoothing the top over and ensuring the mixture is level
- Bake for roughly 40 minutes when the cheesecake has risen, but still wobbles (ten minutes less for gooey, ten minutes more for solidity)
- Leave the cheesecake to cool in the pan (60 minutes)
- Remove from the tin, allow to firm and slightly decrease in size
- Peel off the parchment and serve!
- Place into an airtight container and store in the fridge, or at room temperature
If you prefer a more solid, less gooey centre, leave in the fridge overnight!
I really wanted a contrast between the exterior and interior of the dessert, so in the last few minutes of baking, I turned the oven up to 220, and kept an eye on the exterior just so it was a little richer in colour.
After I took it out of the oven, it did sink a little bit, but this was because the interior was cooling!
All Images Courtesy of Hannah Sutton
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