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
- 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+.
- 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.
- Add the cream and vanilla and beat until just combined. Sift in the flour and beat on a low speed, until thick.
- 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.
- 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
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!
Oh my! This cheesecake is simply divine❣️
“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.