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
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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.
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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.
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Pour in the cream, vanilla and salt. Mix. Sift in the flour and fold to combine.
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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.
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Cool completely at room temperature — 2 hours minimum. It will sink dramatically; that’s correct.
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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.
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