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basque cheesecake

Basque Cheesecake

Inspired by my recent trip to San Sebastian, here’s how to make the easiest, creamiest Basque burnt cheesecake. Rich, silky, slightly caramelised on top, with that signature soft centre.
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Course: Dessert
Cuisine: Spanish
Keyword: Basque, Cheesecake
Prep Time: 10 minutes
Cook Time: 35 minutes
Cooling time: 4 hours
Total Time: 4 hours 45 minutes
Servings: 12

Ingredients

  • 840 g Philadelphia cream cheese room temperature
  • 380 g caster sugar
  • 6 large eggs
  • 1 tbsp plain flour
  • 180 ml double cream
  • 2 tsp vanilla bean paste

Instructions

  • Preheat the oven to 210°C.
  • Add the cream cheese, caster sugar, eggs, flour, double cream, and vanilla bean paste to a large bowl.
  • Whisk until completely smooth and silky. You can use an electric mixer, or a hand whisk.
  • Line a 22cm springform tin with parchment paper, making sure the paper comes higher than the edges of the tin. Don’t worry if it looks messy, that’s exactly how it should look. Pour the cheesecake mixture into the lined tin.
  • Bake on the middle shelf for 35-40 minutes. The top should be deeply golden and almost burnt looking, while the middle still has a proper wobble to it.
  • Leave it to cool at room temperature for around an hour, then transfer to the fridge until fully chilled. Overnight is even better. Slice up and serve cold.