SUPER EASY Burnt Basque Cheesecake Recipe | Cupcake Jemma

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

Prepare a springform tin by lightly greasing the inside with cake spray, oil, or butter.

Crinkle two pieces of greaseproof paper and line the tin, ensuring it has pleats and overhangs.

In a stand mixer, add 600 grams of room temperature cream cheese and mix on medium speed until smooth.

Scrape down the sides of the mixer, then gradually add 225 grams of caster sugar or granulated sugar while mixing.

Once the sugar is incorporated, scrape down the sides again and add 4 eggs one at a time, mixing until fully incorporated before adding the next egg.

Add a pinch of salt to enhance flavor, then mix in 300 grams of double cream until combined.

Add 1 teaspoon of vanilla extract and mix until incorporated.

Sift 40 grams of plain flour into the mixture and stir through with a spatula to avoid lumps.

Pour the cheesecake mixture into the lined tin.

Preheat the oven to 200 degrees Celsius.

Bake the cheesecake for 50 minutes to 1 hour until the top is caramelized and burnt, with a jiggly center.

Let the cheesecake cool at room temperature for at least 1 hour, allowing it to sink and crack as desired.

Transfer the cheesecake to the fridge for at least 1 hour, or ideally overnight, before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens