This basque burnt cheesecake is deliciously rich and creamy with just the right amount of sweetness. This cheesecake is deeply golden and caramelised on the outside, yet soft, light and creamy on the inside.
This cheesecake might look impressive, but it’s so simple to make. It has no base, simply beat together the ingredients and pour into a springform tin. Bake until golden and it’s done!
What you need
Below are the ingredients you will need to make this amazing cheesecake, along with any possible substitutions:
- Cream cheese – Stick to full fat cream cheese for this cheesecake, as this will help the cheesecake set. Also be sure to use ordinary cream cheese, not the spreadable kind.
- White sugar – I find white sugar dissolves just fine in this cheesecake, however you could also use caster sugar.
- Eggs – 6 large sized eggs were used in this cheesecake.
- Thickened cream – As with the cream cheese, be sure to use a full fat thickened cream.
- Vanilla extract – The vanilla extract can be substituted with vanilla essence.
- Plain flour
More cheesecake recipes
- Caramilk baked cheesecake
- Caramilk cheesecake (no bake)
- Condensed milk berry cheesecake slice
- White chocolate cheesecake brownie slice
Step by step instructions
Step 1. Beat the cream cheese and sugar
Beat the cream cheese and sugar in a stand mixer with a paddle beater attachment, until there are no lumps of cream cheese and the sugar has dissolved.
Step 2. Add the eggs
Add the eggs, one at a time. Beat after adding each egg, only adding the following egg once the first is combined with the mixture.
Step 3. Add the cream, flour and vanilla
Add the cream, flour and vanilla extract to the mixture, beating until the mixture is smooth and silky.
Step 4. Prepare the tin and pour the mixture
Line a minimum 24cm round springform tin with 2 sheets of overlapped baking paper, ensuring the paper extends at least 5cm from the top of the tin. Pour the mixture into the springform tin. The tin will be very full so take care when transferring it to the oven.
Step 5. Bake the cheesecake
Place the cheesecake in an oven preheated to 200c. Bake for 60 minutes, or until the top is deeply golden in colour but the centre is still quite jiggly. Allow to cool in tin completely before serving either at room temperature or chilled from the fridge.
Store this cheesecake in an airtight container in the fridge for up to 4 days.
This cheesecake is not suitable for freezing.
- 1kg cream cheese, at room temperature
- 1 1/2 cups white sugar
- 6 eggs
- 600ml thickened cream
- 1/3 cup plain flour
- 1 teaspoon vanilla extract
- Preheat the oven to 200°c fan forced. Line a minimum 24cm springform tin with 2 sheets of baking paper, overlapping the paper to ensure the paper sits at least 5cm higher than the side of the tin.
- Add the cream cheese and sugar to the bowl of a stand mixer. Beat on a low-medium speed using the paddle beater attachment until the cream cheese is smooth with no lumps and the sugar has dissolved.
- Add the eggs one at a time, and beat on a low-medium speed after each addition until well combined.
- Add the cream, plain flour and vanilla and beat on a medium speed until the mixture is smooth and silky.
- Pour the mixture into the prepared springform tin and bake for 60 minutes. The cheesecake will be a deep golden colour and the centre will still be very jiggly.
- Allow the cheesecake to cool completely in the tin before removing. Enjoy the cheesecake at room temperature, or chill in the fridge before eating.
- It's important to ensure the baking paper sits higher than the side of the springform tin as the cheesecake will rise as it bakes.
- If you don't have access to a stand mixer, use a large mixing bowl and electric hand held beaters.
Nutrition Information:Yield: 14 Serving Size: 1
Amount Per Serving: Calories: 522Total Fat: 42gSaturated Fat: 25gTrans Fat: 1gUnsaturated Fat: 13gCholesterol: 201mgSodium: 267mgCarbohydrates: 29gFiber: 0gSugar: 25gProtein: 9g