Burnt Basque Cheesecake Recipe

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cream cheese

🥗Healthier: ricotta cheese

💰Cheaper: cottage cheese

Ricotta provides a lighter texture with less fat

Crack 3 eggs into a bowl.

Add 160 g of creme fraiche (or sour cream or heavy cream) to the bowl.

Add 180 g of castor sugar, 1 and 1/2 teaspoons of vanilla extract, and a small pinch of salt.

Add 15 g of plain flour to stabilize the mixture.

Mix the ingredients lightly with a spatula or wooden spoon until roughly incorporated, avoiding air incorporation.

Use an immersion blender, keeping the head submerged, to blend the mixture until completely smooth.

Add 640 g of full fat cream cheese gently to the mixture.

Blend again with the immersion blender until smooth, avoiding moving the blender up and down.

Let the mixture rest in the fridge for 30 minutes to 1 hour to allow air bubbles to rise.

Tap the bowl down a couple of times to help bring air bubbles to the top before refrigerating.

Prepare an 18 cm cake tin with a removable bottom by lightly greasing it with oil or butter.

Press a sheet of tin foil into the base of the tin, ensuring it goes up the edges.

Scrunch up a sheet of greaseproof paper and press it into the tin, creases are acceptable for the classic look.

Pour the mixture into the prepared cake tin through a sieve to remove lumps and bubbles.

Tap the tin onto the bench to remove any trapped bubbles.

Place the tin on a baking sheet and into a hot oven at 240° C fan for 30 minutes, turning 90° every 10 minutes for even baking.

After 30 minutes, reduce the heat to 100° C and bake for an additional 15 minutes.

Remove the cheesecake from the oven and let it cool at room temperature before refrigerating.

Refrigerate for at least 2 to 3 hours or overnight before serving.

To remove from the tin, use an upturned glass to gently press down and release the cheesecake.

Use a hot knife to slice into the cheesecake.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens