Recipes
Etched illustration of a Basque burnt cheesecake on parchment paper

Basque Burnt Cheesecake

A creamy cheesecake with a deeply browned top. This recipe is sized for a 22-24cm tin.

Bake: 45-50 minutes. Chill before serving.

Ingredients

  • 750gcream cheese
  • 375gmascarpone cheese
  • 375mldouble cream
  • 9eggs
  • 270gsugar

Instructions

  1. Preheat the oven to 190°C using top and bottom heat, 180°C fan, or gas mark 5.
  2. Combine all the ingredients in a large bowl and blend with a hand blender until completely smooth.
  3. Tap the bowl gently against the counter several times to release any air bubbles.
  4. Line the baking tin with parchment paper.
  5. Strain the batter into the prepared tin to remove any lumps and ensure a smooth, silky texture.
  6. Bake for 45-50 minutes, until the top is deeply browned.
  7. The cake should still have a slight wobble when it comes out of the oven. Let it cool at room temperature for about 2 hours, until the outside is set but the centre is still creamy.
  8. Refrigerate for at least 2 hours once cooled.

Notes

Adjust the baking time as needed depending on your oven.