basque burnt cheesecake

  • 750g cream cheese, chopped and softened
  • 1 cup (220g) caster (superfine) sugar
  • 4 large eggs
  • 1½ cups (375ml) double (thick) cream
  • 1 teaspoon vanilla bean paste
  • 1½ tablespoons plain (all-purpose) flour or rice flour
  1. Preheat oven to 220°C (425°F). Line a 22cm (8½ inch) round springform cake tin or a 22cm (8½ inch) skillet with 3 large pieces of overlapping non-stick baking paper, ensuring paper comes above the rim+. 
  2. Place the cream cheese and sugar in the bowl of an electric mixer. Using the whisk attachment, beat until smooth and soft peaks form. Add eggs one at a time, beating after each addition, until combined.
  3. Add the cream and vanilla and beat until just combined. Sift in the flour and beat on a low speed, until thick.
  4. Pour into the prepared tin and bake for 15 minutes, then rotate and bake for a further 10–15 minutes. The cheesecake should rise up like a soufflé and caramelise, almost burning on the top, but still have an extreme jiggle in the middle.
  5. Once out of the oven, allow to cool for 1 hour (the cheesecake will sink a bit), then refrigerate until chilled. Serves 10–12

+ We used Glad to be Green® Compostable Brown Paper. The triple layer of baking paper that extends high above the tin protects the sides from overcooking.

We used one quantity of the cheesecake mixture to make 2 smaller cheesecakes. These were made in 2 x 16cm (6 inch) skillets. Bake for 8 minutes, rotate then cook for a further 10 minutes. We used Lodge Cast Iron skillets from Hale Imports.

Photography: Chris Court

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Reader ratings (0)
Amanda Nissen

I make this cheesecake for almost every occasion or dinner party and it is always a winner.  I top it with a sour cherry compote to cut through the richness and it is sensational!

kay Edgenton

Oh my! This cheesecake is simply divine❣️

Paul M

“Best cheesecake ever!” compliments each of the four times I’ve made this easy recipe. Tip #1: Measure out the cream cheese, eggs and cream to leave at room temperature for at least half an hour prior to combining. It will make the cheesecake even smoother. Tip #2: The recipe is right in saying it will be *extremely* wobbly at the end of cooking! Don’t worry, it will set. If it’s still not caramelised enough on top, cook for another minute at a time until browned.





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