Easy Basque Cheesecake Recipe
A delicious 6 ingredient burnt Basque cheesecake recipe that is smooth, creamy, and packed full of vanilla
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Servings: 12 slices
Ingredients
- 750 g full-fat soft cream cheese
- 175 g caster sugar
- 4 medium eggs
- 2 tsp vanilla bean extract
- 35 g plain flour
- 300 ml double cream
Instructions
- Preheat the oven to 230ºc/210ºc fan and line a deep 8” cake tin with parchment paper
- I do one large piece for the base and sides and simply push it into the base and sides - the paper does not need to be perfect. You can use two pieces if you are worried
- Add the cream cheese to a bowl with the sugar and mix
- Add the eggs and vanilla and mix again
- Sift in the flour and mix through - if you are worried about lumps, mix the flour in with the cream first
- Pour in the double cream and stir through
- Pour into the tin
- Bake for 35-40 minutes, until ‘burnt’ and very brown on top, and so there is still a considerable wobble in the middle
- Leave to cool in the tin for an hour
- Set in the fridge for 1-2 hours minimum to firm up slightly or overnight and serve
Notes
This Basque cheesecake is suitable for storage in the fridge for up to 3 days.
The cheesecake will also freeze perfectly – for 3+ months.
I use this 8" cake tin for my cheesecake