Imagine a creamy, melt in the mouth cheesecake centre encased in a caramelised, cake-like crust and you’ve got a Burnt Basque Cheesecake!
This is an incredible dessert. If you’ve never tried it before, you HAVE to give it a go!
It’s incredibly easy to make. This is a one bowl recipe and it craves the high heat – it wants to be burnt! This cheesecake is impossible to mess up!
This recipe is for a gluten-free cheesecake by using gluten-free plain flour but it can easily be made using normal flour if you don’t require a gluten-free diet. It can also be made completely flourless as it should set on its own – the flour just helps to give it a bit of structure.
This recipe makes an 8″ cheesecake that will give approximately 8-10 servings. It will take about 5 hours to make (90 mins to make/bake and then time to fully cool to room temperature). It can be made a day in advance and refrigerated overnight – make sure to take out of the fridge about 30 mins before serving.
Note: Make sure your ingredients are all at room temperature before you start.
Ingredients:
- 700 g cream cheese
- 260 g caster sugar
- 4 eggs
- 1 tsp vanilla extract or bean paste
- pinch of salt
- 185 ml double cream
- 35 g gluten-free plain flour or corn flour
Useful Equipment: weighing scales, mixing bowl, baking paper, 8″ cake tin (preferably springform or loose based), baking tray, hand mixer/whisk, spatula, sieve
Method:
- Preheat the oven to 200 °C/400 °F and double line an 8″ cake tin (springform or loose-based) with baking paper. Make sure the paper comes at least 2″ above the side of the tin – the cheesecake will rise like a souffle! Place the tin on a baking tray.
- In a mixing bowl, whisk together the cream cheese and sugar until the sugar has completely dissolved and you have a smooth mixture.
- Add the eggs, one at a time, whisking after each addition.
- Add the vanilla, salt and cream and whisk to combine.
- Sift in the flour and gently fold to combine.
- Pour the mixture into the prepared cake tin and bake in the oven for 60-65 minutes or until a dark golden brown colour on top and still wobbly in the middle.
- Leave to cool completely in the tin – the cheesecake height will fall down drastically.
- Once cooled, remove from the tin and place on a serving plate. Enjoy straight away or place in the fridge for later – just remember to get it out at least 30 mins before serving to get the best melt in the mouth texture!
This cheesecake is best eaten within 3 days of baking. It should be stored in the fridge (that’s if you don’t completely demolish it on the first day!).
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