Life’s too short to say no to cake…
Cheesecake is a sweet dessert consisting of one or more layers. The main, and thickest layer, consists of a mixture of soft, fresh cheese, eggs, and sugar. If there is a bottom layer, it often consists of a crust or base made from crushed cookies, graham crackers, pastry, or sometimes sponge cake.
At Londolozi, our Vanilla Cheesecake topped with delicious caramel was a guest favourite on a Saturday and most rangers came to afternoon tea that day as well!
A vanilla cheesecake with salted caramel – a firm favourite of guests and most rangers on a Saturday!
Whilst on Lockdown, I came across a recipe for a Basque Burnt Cheesecake from Sam Linsell, who in her own words “shamelessly copied the recipe from the Bon Apetit website” and wow, so delicious, I had to of course make it.
The Basque Burnt Cheesecake originated in the Basque Country (hence the name).
Don’t worry if you think it’s burning, as this look is correct!
It’s a crustless cheesecake that’s starting to become a trend in the US, and now a firm favourite of mine!
This Basque Burnt Cheesecake will be served at some stage during your next stay!
The cheesecake is baked at a high temperature in order to get that beautiful burnt exterior and super creamy interior. Don’t worry when you see its ‘burnt’ look as it is perfectly correct!
Basque Burnt Cheesecake Recipe
Ingredients
- 1 kg / 2 lb. cream cheese, room temperature
- 1½ cups sugar
- 6 large free-range eggs
- 500ml / 2 cups heavy cream
- 1 tsp. kosher salt
- 1 tsp. vanilla extract
- 1/3 cup cake flour / all-purpose flour
Method
- Place a rack in the middle of oven; preheat to 180C / 350F fan assisted.
- Line the pan with 2 overlapping sheets of baking paper in your 25-26 cm spring form baking tin, making sure the paper comes at least 5cm above the top of the pan on all sides. Because the paper needs to be pleated and creased in some areas to fit in the pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
- In the bowl of a stand mixer with the paddle attachment, beat the cream cheese and sugar on medium-low speed, scraping downsides of the bowl, until very smooth, no lumps remain, and sugar has dissolved about 2 minutes.
- Increase the speed to medium and add eggs one at a time, beating each egg for 15 seconds before adding the next. Scrape down the sides of the bowl, then reduce the mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined; about 30 seconds.
- Turn off the mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down the sides of the bowl and continue to beat until batter is very smooth, homogenous, and silky; about 10 seconds.
- Pour the batter into the prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the centre, 1.5 hours to 1 hour and 45 minutes.
- Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away the parchment from sides of cheesecake. Using a knife that you have dipped into hot water and wiped dry (if you want a clean edge), slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.
- This cheesecake can be made in advance and stored in the fridge for up to 4 – 5 days
Served with fresh berries, this cheesecake is utterly sublime!
It look delicious Anna. Thank you for sharing the recipe.
Thanks Marinda!
sounds delicious!! Anna I hope you are well and safe from this miserable pandemic. love your receipts! thank you! Victoria
Thank you Victoria – yes, i am safe thank you. Hope you are both well too. Enjoy the Lockdown Larder!
Anna, I love cheesecake my grandma made the best cheesecake🤗
Thanks Joan – please share your Grandma’s cheesecake! you can email it to me!
Thanks for the recipe – but would be the best if I was enjoying your cheesecake at Londolozi 🙃
Thanks Deborah – agreed!
That looks much tastier than my breakfast !
This looks amazing. Thanks for sharing!
Thanks Denise – a delicious cheesecake which if everyone hasn’t devoured it, can be served the following day as delicious!
Hopefully we’ll be able to enjoy this with you on Saturday, July 18!
Thanks Vin – i’ll have it on the menu for sure!
Wow! Here’s another reason to be excited about our next visit in April!!
Thanks Beth! Yes, will be on the menu for sure in April!
Beautiful, and I love the profile photograph!!
Yum, thanks Anna 😋👌🏻🙏🏻💕
Look forward to trying this recipe – thanks. What do you mean by heavy cream (thick/) and how many tubs of cottage cheese to make 1 kg – 4? Many thanks – Patsy Crisp
HI Patsy – it all depends on where you shop and what quantities they sell the cream cheese in. If they are in 250g tubs, yes, you will need 4, but if they’re in 500g, only 2.
Heavy cream is a thicker cream than a pouring cream – it should tell you on the carton. Let me know how it goes!