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Burnt Basque Cheesecake

A very simple cake whose taste is similar to a creme caramel.

Prep time 15 minutes

Cooking time 50 minutes

6-8 servings


600g curd cheese

4 eggs

275 grams caster sugar

300ml double thick cream

1 tbs plain flour

· Preheat the over to 200C

· Grease and line the base and sides of a 23cm springform cake tin, so the paper comes about 2cm above the rim of the pan

· Beat the cream cheese until smooth and creamy.

· Add the eggs ones at a time, beating well each time

· Gradually beat in the sugar, and then the cream

· Add the flour and beat until smooth

· Pour the mixture into the tin and tap gently to remove air pockets

· Bake for 50 minutes or until the top is dark brown, and the cake is set but with a slight wobble in the centre. A sharp knife inserted in the centre should be clean.

· Let it cool completely in the tin

· Great eaten fresh but will store in fridge, although may run some juice.

For gluten free, omit the flour, and add some more egg


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