Burnt Basque Cheesecake

My youngest son said he had seen this cheesecake on-line and how it looked really good and could I have a go at making it. It has been on my list for a while as I like plain baked cheesecakes. My son was back from university and it was his birthday so I decided to make one for him as he’s not keen on “gooey” cakes.

Burnt basque cheesecake originates from the La Viña bar in San Sebastián, Spain. It is a crustless baked cheesecake with a caramelised crust and creamy interior.

It’s not the prettiest of bakes but its easy to make and tastes amazing! It has a delicious caramel taste from the top and sides, paired with the vanilla and tang from the cream cheese and sour cream.

My son loved the cheesecake and we both enjoyed a slice for breakfast on his birthday. Well you can have what you want for breakfast when it’s your birthday can’t you!!!!!

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Line a round 20cm springform tin with two sheets of baking parchment. Just push the parchment into the tin and don’t worry about all the creases!

Pre-heat the oven to 220°C (200°C fan).

In the bowl of a stand mixer fitted with the whisk attachment, place the cream cheese and sugar. Whisk for a few minutes until the sugar has dissolved.

Then add the flour, soured cream, eggs and vanilla and whisk again until you have a smooth mixture.

Pour into the prepared tin and place in the oven for 45 minutes. It will wobble but don’t be tempted to bake for longer.

Place it on a wire rack in the tin to cool - It will rise like a soufflé and it will sink as it cools.

Once cool place in the fridge overnight and then remove from the tin and slice to serve.

Burnt Basque Cheesecake

Sarah’s servings: 10

Sarah’s skill: Easy

Baking time: 45 minutes

INGREDIENTS

600g full fat cream cheese

200g caster sugar

3 tbsp plain flour

300ml sour cream

3 large free range eggs

1 tsp vanilla bean paste

METHOD

1. Line a round 20cm springform tin with two sheets of baking parchment. Just push the parchment into the tin and don’t worry about all the creases!

2. Pre-heat the oven to 220°C (200°C fan).

3. In the bowl of a stand mixer fitted with the whisk attachment, place the cream cheese and sugar. Whisk for a few minutes until the sugar has dissolved.

4. Then add the flour, soured cream, eggs and vanilla and whisk again until you have a smooth mixture.

5. Pour into the prepared tin and place in the oven for 45 minutes. It will rise like a soufflé and wobble a lot but don’t be tempted to bake for longer.

6. Place it on a wire rack in the tin to cool - it will sink a lot as it cools.

7. Once cool place in the fridge overnight and then remove from the tin and slice to serve.

EQUIPMENT USED

Download recipe card

SARAHS EXTRA SLICE

You can serve as it is or with some fresh fruit or fruit coulis.

Keep refrigerated and eat within 3 days.