This week's recipe is for Burnt Basque Cheesecake – a crustless cheesecake believed to have originated at a San Sebastian restaurant in the late 1980s and now immensely popular in the UK. There is no biscuit base; just the filling baked in a very hot oven until the top is deeply caramelised, while the centre remains jiggly (setting to a custard-like texture once cooled). If, like me, you are hesitant about a cheesecake without a salty biscuit base, I can assure you it is excellent. Moreover, it is the ideal make-ahead summer dessert.
Key Tips for Success
There are countless recipes online, with many variations in oven temperature, mixing methods, and ingredient ratios. I tried at least five different versions – with varying degrees of success – before arriving at this recipe, learning a few key things along the way.
Firstly, your oven must be properly preheated, as you want the cheesecake to caramelise quickly on top before the middle overcooks (do not panic if it is very wobbly when you take it out). Always use full-fat dairy. I tested several own-brand soft cheese varieties and they all work, though I prefer Philadelphia for baking (and frostings), as it contains more stabilisers than most soft cheeses.
Method
- Preheat the oven to 240°C/220°C fan/gas 9. Line a 20cm cake tin with two sheets of parchment paper, overlapping to fully line the sides and overhang the rim slightly.
- Using electric beaters, gently beat the soft cheese and sugar together in a large bowl for about 2-3 minutes until no lumps remain. Lightly whisk the eggs in a jug using a fork. Gently beat the eggs into the soft cheese mixture, a little at a time, until just combined.
- Beat in the soured cream and ¼ tsp salt, and if available, 1-2 tsp vanilla extract. On a slow speed, beat in 1 heaped tbsp plain flour (or cornflour for gluten-free) until just combined. Pour the mixture into the lined tin, then tap the tin on the counter a couple of times to remove any air bubbles.
- Bake for about 40-45 minutes or until nicely caramelised on top. Cool to room temperature, then chill for at least 4 hours or overnight. Slice and serve with fresh berries.
