An addictive alternative to the classic New York style cheesecake, the burnt Basque cheese cake is a northern Spanish specialty. Unlike the New York variety which can be pretty intimidating to bake, this one is fairly simple to make. We want it to burn, we want it to sink and we want it to crack!
Cream cheese – 440 gms; at room temperature
Caster sugar – 120 gms
Eggs – 3 pcs; large
Heavy cream – 260 gms
Vanilla extract – 1 tsp
Lemon juice – 1 tsp
Salt – a pinch
- Preheat oven to 200C for a minimum of 30 minutes.
- Line a 7” circular cake tin with 2 layers of parchment paper. Let it overhang.
- Beat the cream cheese and sugar until absolutely smooth.
- Add eggs one at a time and beat on medium speed until smooth.
- Add the vanilla, lemon juice and salt and beat until just mixed.
- In a separate bowl, mix flour with 1/4th of the cream and mix well, making sure there are no lumps. Add in the remaining cream and mix until smooth.
- Slowly pour this mixture into the first cheese mixture and beat on low speed until everything is mixed thoroughly.
- Pour the batter into the cake tin and bake at 200C for 30 – 35 mins or until the top is dark amber and almost charred at parts but the middle still has a wobble.
- Let it cool in the tin at room temperature to allow the cheesecake to set. This usually takes about three hours.
Be prepared to receive lots of compliments when you serve this burnt yet beguiling cheese cake to your guests. Do share with us your feedback when making this in the comments below.