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!
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).
It’s a crustless cheesecake that’s starting to become a trend in the US, and now a firm favourite of mine!
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
- 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
- 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