BURNT BASQUE CHEESECAKE
If you’re looking for a fast and fabulous dessert for your summer entertaining, look no further than my version of the Burnt Basque Cheesecake.
Whilst many of my foodie friends were into sourdough during lockdown, I was obsessed with this legendary crustless baked cheesecake. Originally from the pinxto bar of La Viña in San Sebastian, Burnt Basque Cheesecake has gained world wide fame. Even Nigella Lawson has dedicated several pages to its glory in her latest book, Cook:Eat:Repeat and like me, she can’t stop making it!
The fact the original recipe contains 7 eggs, always stopped me from making it. I’m not a fan of super eggy desserts. But reading Nigella’s 3 egg version spurred me into action. In Scotland I make it with double cream & cornflour. In Spain, I use crème fraiche & flour. Both work brilliantly.
The main thing is that you have to be brave and even though the middle looks wobbly, you have to take it out of the oven and let it rest. I love it if baked and eaten on the same day and I also love it if kept overnight in the fridge. If eaten on the same day, the light and fluffy texture give the impression the recipe includes whipped egg whites.
A great thing is that you serve it in the paper it’s baked in. Loosen the tin and lift it out. It couldn’t be simpler. I love the rustic summery garden picnic look.
Important points to remember
- All your ingredients need to be at room temperature
- It will smell as if it’s burning but that’s ok – it’s supposed to
- In my electric fan ovens it takes precisely 50 minutes at 180. You need to know your oven
- Perfect served with a chilled Cream or Palo Cortado Sherry
600g full fat cream cheese
150g caster sugar
3 large eggs
300ml sour cream or 300ml double cream with an added teaspoon of vanilla essence
30 grams of sieved cornflour or regular flour
Pre-heat your oven at 180c. Cut 2 x 40cms sheets of bakewell non-stick paper. Push the first sheet into a 21 cm spring tin, followed by the other at a different angle so the tin has 8 pointy peaks overhanging the rim.
Add sugar & cream cheese to a mixing bowl and with your paddle beater or electric hand beater, beat for at least 5 minutes until pale and fluffy.
Add the eggs, one at a time, fully beating before you add the next one.
Whilst still beating pour in the cream and vanilla essence if using.
Add each teaspoon of the corn flour/flour. You might need to switch off between spoonfuls!
Using a scraper, make sure everything is mixed and then pour into the tin.
Place in the middle of the oven and bake for precisely 50 minutes until the top is burnt and although it will still be wobbly, remove and leave to cool.
Lift out of tin using the corners of the paper and place on a board/plate. Pull paper back and cut with a long bladed sharp knife.
Fabulous with roasted rhubarb, baked plums, raspberry puree or macerated strawberries. Anything fruity infact!