Burnt Basque Cheesecake
The cheesecake that wants to be burnt. Deeply caramelised top, custardy centre — and you can't really mess it up. The oven does all the work.
Method
-
Preheat oven to 220°C (430°F). Line a 24cm springform tin with two overlapping sheets of baking parchment, pressing into the sides — the overhang is intentional.
-
Beat the cream cheese and sugar until completely smooth. Add eggs one at a time, mixing well after each. The batter should be glossy and lump-free.
-
Pour in the cream, vanilla and salt. Mix. Sift in the flour and fold to combine.
-
Pour into the tin. Bake 50–55 minutes until the top is a deep mahogany — genuinely burnt-looking. The centre should wobble like set jelly when you nudge the tin.
-
Cool completely at room temperature — 2 hours minimum. It will sink dramatically; that’s correct.
-
Refrigerate overnight before serving. Run a knife around the edge and release the spring.
Notes
Don’t be tempted to open the oven early. The wobble is the entire point — it firms up as it cools. Serve at room temperature, not cold.
Progressions
No bakes logged yet. Cook it, then write down what you'd change.
Thoughts & Summary
Nothing jotted down yet.