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Basque burnt cheesecake

Name: Basque burnt cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: Serves 14-16
Cuisine: British recipes
Ingredients: 900g full-fat cream cheese; 350g caster sugar; 7 medium free-range eggs; 500ml double cream; 4 tbsp plain flour; You’ll also need…; 23cm loose-bottomed cake tin, base and sides lined with non-stick baking paper so it extend 4cm above the rim, greased with unsalted butter

By: Ruth Reichl

Published: 18 Jul 17
Updated: 18 Mar 24

Ruth Reichl first tasted this Basque burnt cheesecake at La Vina, a little pintxo shop in San Sebastián, and was blown away by the textures and flavours. The magic of this recipe is in the simplicity of the ingredients and the flavour that comes from the toasty burnt edges.

Easy
June 2017

Test kitchen approved

Serves 14-16
Hands-on time 20 min, oven time 60-65 min

Nutrition: For 16

Calories: 424kcals
Fat: 31.6g (19.4g saturated)
Protein: 7.3g
Carbohydrates: 27.5g (24.7g sugars)
Fibre: 0.3g
Salt: 0.5g

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Ingredients

900g full-fat cream cheese
350g caster sugar
7 medium free-range eggs
500ml double cream
4 tbsp plain flour

You’ll also need…

23cm loose-bottomed cake tin, base and sides lined with non-stick baking paper so it extend 4cm above the rim, greased with unsalted butter

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Method

Heat the oven to 220°C/200°C fan/gas 6. Using an electric mixer, beat the cream cheese and sugar together in a large mixing bowl until completely smooth. Add the eggs, one at a time, mixing well after each addition, then add the cream and mix until incorporated. Sift the flour over the top and beat until just combined.
Pour into the prepared tin and bake for 60-65 minutes. The top should be a deep golden brown and the centre should wiggle, just a bit. It will probably crack, but don’t worry. Cool completely before removing from the tin.

Recipe from June 2017 Issue

Nutrition

Nutrition: per serving

Calories: 424kcals
Fat: 31.6g (19.4g saturated)
Protein: 7.3g
Carbohydrates: 27.5g (24.7g sugars)
Fibre: 0.3g
Salt: 0.5g

delicious. tips

Add some lemon or lime zest to the mix, or a glug of amaretto or brandy for a different flavour.
The cake will keep in the fridge for up to 48 hours. Let it come up to room temperature a little before serving.